Description
Roasted Butternut Squash with Cranberries brings autumn comfort straight to your dinner table. Warm, caramelized squash mingles with tart cranberries for a simple side that celebrates seasonal flavors.
Ingredients
Scale
Main Ingredients:
- 1 medium butternut squash
- 1 cup fresh cranberries
- ½ cup feta cheese
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Finishing Ingredients:
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves
Instructions
- Crank your oven to 400°F, preparing a spacious baking sheet for the upcoming roasted goodness.
- Tackle the butternut squash by peeling and chopping it into uniform 1-inch cubes, ensuring each piece is roughly the same size for even cooking.
- Grab a large mixing bowl and tumble 1 cup of rinsed cranberries and your squash cubes into the vessel.
- Drizzle 2 tablespoons of olive oil over the squash and cranberries, then sprinkle 1 teaspoon salt and ½ teaspoon black pepper across the mix.
- Toss everything thoroughly so each morsel gets a perfect coating of seasoning and oil.
- Spread the squash and cranberry mixture onto the baking sheet in a single, uncrowded layer to help them roast instead of steam.
- Slide the sheet into the 400°F oven and roast for 25-30 minutes, stirring once halfway through to ensure golden edges and caramelized surfaces.
- After removing from the oven, immediately drizzle 1 tablespoon honey over the hot vegetables to create a subtle sweetness.
- Scatter ½ cup crumbled feta cheese and 1 tablespoon fresh thyme leaves across the top, gently mixing to distribute evenly.
- Serve immediately while the dish is warm, allowing the cheese to slightly melt into the roasted vegetables.
Notes
- Always cut squash into evenly sized cubes to ensure uniform roasting and prevent some pieces from burning while others remain undercooked.
- Use parchment paper on the baking sheet for easier cleanup and to prevent sticking, which helps caramelize the squash and cranberries perfectly.
- For a vegan version, replace feta cheese with toasted pumpkin seeds or nutritional yeast to add a similar nutty, salty flavor profile.
- Fresh thyme elevates the dish, but dried thyme works well if fresh isn’t available, just use about one-third the amount to prevent overwhelming the delicate squash flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 160 kcal
- Sugar: 10 g
- Sodium: 410 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg