Crispy Honey-Roasted Butternut Cranberries

Crispy honey-roasted butternut with cranberries feta and pumpkin seeds is the kind of veggie dish that feels just as special for a holiday table as it does for an easy weeknight. I love the mix of textures from caramelized squash sweet tart berries creamy feta and pumpkin seeds that bring crunch with every bite.

Ingredients

• Butternut squash: Look for a medium or large firm squash with matte skin for good flavor when roasted
• Olive oil: Adds richness and helps give the squash a golden crisp finish
• Garlic powder: For a subtle savory note try to use fresh garlic ground at home for the boldest taste
• Salt and pepper: Enhances all other flavors use flaky sea salt if you have it
• Fresh cranberries: These add a hit of tartness and color pick berries that are plump and deep red
• Honey: Sweetens the vegetables and balances the cranberries raw local honey has the best depth
• Cinnamon: Grounds the dish with warming spice Saigon cinnamon gives strong aroma
• Feta cheese: Crumbled feta offers salty creamy contrast go for traditional sheep’s milk feta
• Pumpkin seeds: Give extra crunch and earthiness lightly toast them first for best taste

Step-by-Step Instructions

Prepare the squash:

Peel butternut and chop into even one inch pieces so everything cooks at the same speed

Toss and season:

Combine squash olive oil garlic powder salt and pepper in a large mixing bowl tossing well to ensure every piece has a coating for optimal roasting

Roast the squash:

Spread squash evenly onto a parchment-lined baking sheet roast at four hundred degrees for about twenty five minutes turning once so it browns evenly and becomes tender and golden

Mix cranberries and honey:

In a small bowl coat fresh cranberries with honey and cinnamon This will allow their juices to bubble in the oven and the berries become glossy and just sweet enough

Add cranberries to squash:

After initial roasting scatter the honey coated cranberries over the butternut on the tray pop it back into the oven for another five to seven minutes until the berries have softened and begun to burst

Finish and garnish:

Carefully transfer the hot roasted squash and cranberries to a dish Top with crumbled feta the toasted pumpkin seeds and drizzle with more honey if you want Serve right away for the best texture and freshness

Feta is my favorite here because its saltiness plays off both the honey and squash for perfect balance Every Thanksgiving my family always argues about who gets the last scoop because this dish just disappears

Storage Tips

Let leftovers cool before storing in an airtight box Keep in the fridge for up to three days Warm gently in the oven to re-crisp or eat cold on salad bowls I love tossing extras with greens and a squeeze of lemon for lunch

Ingredient Substitutions

Try sweet potatoes or delicata squash if you cannot find butternut Goat cheese works if you want a milder flavor Maple syrup can be swapped for honey for deeper caramel notes

Serving Suggestions

Set this salad as a bright side at your next holiday spread or pair with grilled chicken for a full meal It also shines spooned over grains like farro with baby greens and a big squeeze of citrus I even use leftovers wrapped in flatbread with a bit of yogurt for lunch

Cultural Context

Roasting vegetables with honey is a tradition stretching back centuries in the Middle East and Mediterranean regions and adding pumpkin seeds puts a modern fall twist on the classic sweet-earthy flavor pairings

Common Recipe Questions

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well; thaw them first and pat dry before tossing in honey and cinnamon.

→ What can I substitute for feta cheese?

Try goat cheese or a mild blue cheese for a creamy, tangy alternative to feta.

→ How do I ensure the butternut squash gets crispy?

Spread pieces out on the baking sheet and avoid overcrowding so they roast evenly and develop a golden exterior.

→ Is this dish suitable for meal prep?

Yes, prepare ahead and reheat before serving. Add the feta and seeds just before plating for best texture.

→ Can I add more spices or herbs?

Absolutely—try thyme, rosemary, or a dash of smoked paprika for extra flavor.