If you’re looking for a dish that perfectly balances seasonal sweetness with a touch of savory charm, this Roasted Butternut Squash with Cranberries and Feta Recipe is exactly what you need. It combines tender, caramelized butternut squash with the tart burst of fresh cranberries and the creamy tang of crumbled feta cheese, all brought together with a drizzle of pure maple syrup and a hint of black pepper. This recipe is a celebration of flavors and colors that brighten any table and warm your heart with every bite.
Ingredients You’ll Need
These ingredients may be simple, but each one plays a crucial role in creating a dish that’s vibrant and full of character. From the earthy sweetness of the butternut squash to the tangy contrast of feta, every component contributes to the perfect balance of taste, texture, and color.
- 1 medium butternut squash (about 2 pounds), peeled and cubed: The star of the dish, offering a sweet, velvety base with hearty texture.
- 1 cup fresh cranberries: Adding a bright, tart pop that contrasts beautifully with the squash’s mild flavor.
- 1 cup crumbled feta cheese: Brings a creamy, salty punch that elevates the roasting’s caramelized notes.
- 2 tbsp extra virgin olive oil: Helps to coat the squash perfectly, ensuring even roasting and a silky finish.
- 2 tbsp pure maple syrup: Adds natural sweetness and helps create that irresistible caramelized glaze.
- 1 tsp salt: Enhances the overall flavors and balances the sweetness.
- 1/2 tsp freshly ground black pepper: Adds a gentle kick without overpowering the other flavors.
How to Make Roasted Butternut Squash with Cranberries and Feta Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This high temperature is key for roasting the butternut squash until it turns tender and golden, setting the stage for those wonderfully caramelized edges that make this dish so irresistible.
Step 2: Toss the Squash with Flavors
Place your cubed butternut squash in a large bowl, then drizzle with extra virgin olive oil and pure maple syrup. Sprinkle in the salt and freshly ground black pepper, then stir everything together until every cube is coated with this flavorful mixture. This step ensures a perfect balance of sweet and savory once roasted.
Step 3: Roast the Squash
Spread the squash out in a single layer on a parchment-lined baking sheet. Roast for 25 to 30 minutes, allowing the cubes to soften and develop a slight caramelized crust. The smell that fills your kitchen during this time is pure comfort and a wonderful anticipation builder for what’s to come.
Step 4: Add Cranberries and Feta
Once the squash is tender, pull the baking sheet out of the oven and scatter fresh cranberries and crumbled feta over the top. Return it to the oven for an additional 5 to 10 minutes so the cranberries warm through without losing their shape and the feta just starts to soften and melt, adding a luscious creaminess.
Step 5: Serve and Enjoy
Serve the Roasted Butternut Squash with Cranberries and Feta Recipe warm. Each bite delivers a delightful combination of textures and flavors that’s as comforting as it is impressive. This is a dish that’s easy to love and harder to put down.
How to Serve Roasted Butternut Squash with Cranberries and Feta Recipe
Garnishes
Consider sprinkling some toasted pecans or walnuts on top for an added crunch and nutty depth. A handful of fresh thyme or rosemary leaves can also enhance the herbal notes and make your dish look even more inviting on the plate.
Side Dishes
This recipe shines as a side dish alongside roasted chicken, pork tenderloin, or even grilled salmon. It also pairs beautifully with a simple green salad or a quinoa pilaf, bringing vibrant color and flavor to your meal.
Creative Ways to Present
For a fun twist, serve this roasted medley over a bed of fluffy couscous or wild rice for a hearty vegetarian main. Alternatively, stuff it into warm pita pockets with a smear of hummus for a delightful lunch or light dinner option.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 3 days, making it easy to enjoy this dish again during a busy week.
Freezing
If you want to freeze your Roasted Butternut Squash with Cranberries and Feta Recipe, make sure it has cooled completely before transferring to a freezer-safe container. It will keep well for up to 2 months. Just note that the fresh cranberries may soften slightly upon thawing, but the dish remains delicious.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through to maintain the texture and flavor. Using a stovetop skillet over low heat also helps preserve the squash’s roasted exterior while heating evenly.
FAQs
Can I use dried cranberries instead of fresh?
Absolutely, dried cranberries can be used if fresh aren’t available. Keep in mind they will be sweeter and less tart, so you might want to reduce the maple syrup slightly to balance flavors.
Is it possible to make this recipe vegan?
Yes! Simply swap the feta cheese for a vegan alternative or omit it altogether. You could also sprinkle some toasted nuts or seeds for added texture and flavor.
How do I peel and cube butternut squash easily?
Use a sharp vegetable peeler to remove the skin, then cut off both ends. Slice the squash in half lengthwise, scoop out the seeds, and cut into cubes. Taking your time at this step makes all the difference!
Can I prepare this dish ahead of time for a party?
Definitely. You can roast the squash and toss it with the cranberries and maple syrup ahead of time, then add the feta right before serving or warm it briefly to melt the cheese fresh at your event.
What is the best way to ensure the squash is roasted evenly?
Arrange the cubes in a single layer on your baking sheet without overcrowding, and toss them halfway through baking if possible. This helps each piece get beautifully caramelized and tender.
Final Thoughts
This Roasted Butternut Squash with Cranberries and Feta Recipe is a true joy to make and even more joyful to eat. With its perfect harmony of flavors and straightforward steps, it’s a dish you’ll want to revisit again and again—trust me, it’s a winner every time!
Print
Roasted Butternut Squash with Cranberries and Feta Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Butternut Squash with Cranberries and Feta is a delicious and colorful fall-inspired side dish perfect for cozy dinners. It combines the sweet, caramelized flavor of oven-roasted butternut squash with tart cranberries and creamy feta cheese for a delightful balance of taste and texture. Drizzled with maple syrup and olive oil, this recipe is simple to prepare and sure to impress.
Ingredients
Butternut Squash and Seasoning
- 1 medium butternut squash (about 2 pounds), peeled and cubed
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Toppings
- 1 cup fresh cranberries
- 1 cup crumbled feta cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting the squash.
- Toss Squash with Seasonings: In a large bowl, combine the peeled and cubed butternut squash with olive oil, maple syrup, salt, and freshly ground black pepper. Toss everything together until the squash cubes are evenly coated with the mixture.
- Roast the Squash: Spread the seasoned squash evenly on a parchment-lined baking sheet. Place it in the preheated oven and roast for 25 to 30 minutes until the squash is tender and beginning to caramelize.
- Add Cranberries and Feta: Remove the baking sheet from the oven, then evenly sprinkle the fresh cranberries and crumbled feta cheese over the roasted squash.
- Return to Oven: Place the baking sheet back into the oven and roast for an additional 5 to 10 minutes. This allows the cranberries to soften and the feta to warm without melting completely.
- Serve Warm: Remove from oven and serve immediately while warm. Enjoy the vibrant flavors and comforting textures!
Notes
- You can substitute fresh cranberries with dried cranberries if fresh ones are not available, but reduce any additional sweetness as dried cranberries tend to be sweeter.
- For a nuttier flavor, consider sprinkling toasted pecans or walnuts on top just before serving.
- To make this dish vegan, substitute feta cheese with a plant-based cheese alternative.
- Ensure to evenly coat the squash when tossing to promote even roasting and caramelization.
- Leftovers can be refrigerated and gently reheated in the oven to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
