Description
Crispy honey-roasted butternut with cranberries, feta & pumpkin seeds celebrates seasonal comfort on a single plate. Sweet and savory notes dance together, inviting you to savor autumn’s most delightful roasted vegetable experience.
Ingredients
Scale
main ingredients:
- 1 medium butternut squash
- 1/2 cup honey
- 1/2 cup cranberries
- 1/2 cup feta cheese
- 1/4 cup pumpkin seeds
seasoning:
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
optional garnish:
- 2 tbsp fresh parsley (chopped)
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 425°F, ensuring a hot environment for optimal roasting and caramelization of the butternut squash.
- Thoroughly wash the butternut squash, then carefully slice it into uniform, bite-sized cubes, maintaining consistent thickness for even cooking.
- Drizzle olive oil over the cubed squash, ensuring each piece is generously coated and glistening with the golden liquid.
- Sprinkle salt, black pepper, and dried thyme across the squash, massaging the seasonings to create a flavorful, aromatic base.
- Spread the seasoned squash cubes on a large baking sheet, arranging them in a single layer to promote crispy edges and prevent steaming.
- Roast the squash in the preheated oven for 25-30 minutes, rotating the pan halfway through to achieve a uniform golden-brown exterior.
- During the last 5 minutes of roasting, drizzle honey over the squash, allowing it to caramelize and create a lustrous, sweet glaze.
- Remove the squash from the oven and let it cool for 2-3 minutes, allowing the honey to set slightly and intensify its rich flavor.
- Scatter fresh cranberries across the roasted squash, letting their tartness contrast with the sweet, caramelized cubes.
- Crumble feta cheese over the warm dish, creating pockets of creamy, tangy goodness that melt slightly from the residual heat.
- Sprinkle toasted pumpkin seeds on top for a delightful crunch and nutty undertone.
- Finish with a garnish of chopped fresh parsley and a whisper of lemon zest to brighten the entire dish.
- Serve immediately while the squash remains crisp and the flavors are at their peak of intensity.
Notes
- Prevent soggy squash by ensuring each cube is evenly coated with oil and spread out in a single layer, allowing maximum caramelization and crispy edges.
- Experiment with alternative sweeteners like maple syrup or agave for different flavor profiles, perfect for those avoiding honey or seeking unique taste variations.
- Toast pumpkin seeds beforehand to enhance their nutty flavor and improve overall dish texture, adding depth to the roasted butternut squash experience.
- Make the recipe vegan-friendly by substituting feta with nutritional yeast or plant-based cheese crumbles, maintaining the dish’s creamy and tangy elements.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 20 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg