Roasted Butternut Squash with Cranberries & Feta Recipe
If you’re looking for a stunning centerpiece for your fall table or a vibrant addition to any gathering, Roasted Butternut Squash with Cranberries & Feta is about to become your new go-to. Sweet, caramelized cubes of squash are balanced with tangy dried cranberries, creamy feta, and a hint of cinnamon spice. Finished with fresh parsley and a drizzle of balsamic glaze, this dish is equal parts gorgeous, effortless, and bursting with flavor. It’s the kind of recipe that’s both weeknight simple and holiday impressive.
Ingredients You’ll Need
At the heart of Roasted Butternut Squash with Cranberries & Feta is a handful of accessible, colorful ingredients—each bringing something essential to this dish. The secret is in how these simple flavors play together, creating a sweet, savory, and creamy bite every time.
- Butternut squash: Choose a medium squash for the perfect ratio of tender flesh to caramelized edges—it’s naturally sweet and beautifully orange.
- Olive oil: A couple of tablespoons adds flavor and helps the squash roast up golden and crisp on the outside.
- Salt: Brings out all those natural flavors and ensures every bite is perfectly seasoned.
- Black pepper: Just a hint brings subtle warmth, balancing the sweetness of the squash.
- Ground cinnamon: This cozy spice lifts the whole dish, making it irresistible as those autumn aromas fill the kitchen.
- Dried cranberries: Little pops of tartness add color and balance to the overall flavor profile.
- Crumbled feta cheese: Creamy, salty feta contrasts the sweetness and ties everything together with a tangy finish.
- Chopped fresh parsley (optional): For a hit of freshness and a gorgeous green finish.
- Balsamic glaze (optional): A drizzle right at the end gives a sophisticated, sweet-tart note that makes the dish sing.
How to Make Roasted Butternut Squash with Cranberries & Feta
Step 1: Prep Your Ingredients
Start by peeling, seeding, and cubing your butternut squash into bite-sized pieces. This is the only bit of hands-on effort, and it’s so worth it! While you’re at it, chop the parsley and gather all your ingredients, so the assembly goes smoothly once the squash is roasted.
Step 2: Season and Toss
In a large bowl, add the cubed squash and drizzle with olive oil. Sprinkle in the salt, black pepper, and cinnamon—make sure everything gets a good toss, so each piece of squash is coated in that aromatic blend. This is where the real flavor magic starts!
Step 3: Arrange on the Baking Sheet
Spread your seasoned squash cubes in a single layer on a parchment-lined baking sheet. Don’t overcrowd the pan, or you’ll miss out on those delicious caramelized edges. Give them a bit of space to roast up beautifully.
Step 4: Roast to Perfection
Slide the baking sheet into a preheated oven at 400°F (200°C). Roast for 25–30 minutes, flipping the squash halfway through. You’re looking for tender cubes with golden, crisped edges and a rich, sweet aroma that fills your kitchen.
Step 5: Bring It All Together
Once the squash has roasted and cooled slightly, transfer it to your serving bowl. Gently fold in the dried cranberries and crumbled feta—you want those flavors to mingle without breaking up the squash cubes. If you like, sprinkle with fresh parsley and, just before serving, add a generous drizzle of balsamic glaze.
How to Serve Roasted Butternut Squash with Cranberries & Feta
Garnishes
For a restaurant-worthy finish, top your Roasted Butternut Squash with Cranberries & Feta with extra parsley, a few more crumbles of feta, and another light swirl of balsamic glaze. The final touch of green makes the colors pop, while the feta and glaze add even more contrast and punch.
Side Dishes
This dish shines as a side for holiday roasts or everyday meals. It pairs beautifully with roast chicken, turkey, or pork tenderloin. Try it alongside a grain salad or simple leafy greens for a complete, satisfying vegetarian meal. The flavors meld seamlessly with classic autumn favorites or Mediterranean-inspired mains.
Creative Ways to Present
If you want to wow your guests, pile the Roasted Butternut Squash with Cranberries & Feta into a large shallow platter, layering the cranberries and feta for maximum visual impact. Or, spoon it into individual bowls for an elegant starter. For a more rustic feel, let it cool and toss with cooked farro or quinoa for a hearty grain salad that travels well to potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Butternut Squash with Cranberries & Feta stores beautifully. Simply transfer any extras to an airtight container and refrigerate for up to four days. The flavors only get better as everything melds together, making for a fantastic next-day side or lunch.
Freezing
While you can freeze roasted butternut squash on its own, the texture of the feta and cranberries is best preserved when served fresh. If you do freeze, store the roasted squash separately, then add cranberries and feta after reheating for the best taste and look.
Reheating
To reheat, simply pop the squash mixture in a 350°F oven for about 10 minutes, or until warmed through. If you’re short on time, a minute or two in the microwave works too. Wait to sprinkle with additional feta, parsley, or balsamic glaze until just before serving for that fresh finish.
FAQs
Can I make Roasted Butternut Squash with Cranberries & Feta ahead of time?
Absolutely! You can prep and roast the squash a day or two in advance. Add the cranberries, feta, parsley, and glaze right before serving to keep everything vibrant and fresh.
What if I don’t have feta cheese?
No worries—goat cheese is a fantastic substitute, offering a similar tangy creaminess. You can also try blue cheese for a bolder flavor or leave off cheese altogether for a dairy-free version.
Can I use fresh cranberries instead of dried?
Dried cranberries add chewy sweetness, but if you prefer a more tart note, toss in a handful of halved fresh cranberries before roasting. They’ll burst and soften in the oven, offering lovely pops of color and flavor.
What other herbs can I use besides parsley?
Chopped fresh thyme or mint both work well, adding a unique herbal note that complements the sweet and salty flavors. Don’t be afraid to experiment with your favorite soft herbs!
Is Roasted Butternut Squash with Cranberries & Feta gluten-free?
Yes, this dish is naturally gluten-free, making it a wonderful option for anyone with dietary restrictions or for gluten-free guests at your holiday table.
Final Thoughts
This is one of those dishes that surprises everyone—the flavors are bright, comforting, and totally craveworthy. Whether you’re hosting a holiday feast or just craving something colorful and uplifting on a chilly evening, Roasted Butternut Squash with Cranberries & Feta fits the bill. Give it a try and let it bring a little sparkle to your table!
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Roasted Butternut Squash with Cranberries & Feta Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Roasted Butternut Squash with Cranberries & Feta is a delicious and colorful side dish perfect for fall meals or holiday dinners. The combination of sweet butternut squash, tart cranberries, salty feta, and a hint of cinnamon creates a flavorful and satisfying dish that is sure to impress.
Ingredients
Butternut Squash:
- 1 medium butternut squash (peeled, seeded, and cubed)
Seasoning:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
Additions:
- 1/2 cup dried cranberries
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional)
- 1 tablespoon balsamic glaze (for drizzling, optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Squash: In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon until evenly coated. Spread on the baking sheet.
- Roast the Squash: Roast for 25–30 minutes, flipping halfway through, until tender and golden brown. Remove from oven and let cool slightly.
- Combine Ingredients: Transfer the roasted squash to a serving bowl and gently toss with dried cranberries and crumbled feta.
- Garnish and Serve: Garnish with parsley and drizzle with balsamic glaze if desired. Serve warm or at room temperature.
Notes
- You can use goat cheese instead of feta for a different flavor profile.
- Add toasted pecans for extra crunch and nuttiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg
