Roasted Butternut Squash with Cranberries, Feta & Brown Butter Pecans
- Prep Time: 10 minutes
- Cook Time: 30 - 35 minutes
- Total Time: 40 - 45 minutes
- Yield: 6 servings 1x
- Category: side dish
- Method: Oven
- Cuisine: American
Ingredients
1 medium butternut squash, peeled and cubed (about 5–6 cups)
1 cup fresh cranberries
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
1/2 cup crumbled feta cheese
1/2 cup pecans, toasted and chopped
Optional: drizzle of honey and chopped parsley for serving
Instructions
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Prepare the squash: Toss cubed butternut squash with olive oil, honey, salt, and pepper until evenly coated. Spread out in a single layer. Roast for 20 minutes. Remove the pan and scatter the fresh cranberries over the squash.
Continue roasting for another 10–15 minutes, until the squash is tender and lightly caramelized and the cranberries have softened and burst.
Make the brown butter: While the squash roasts, melt the butter in a small saucepan over medium heat. Let it cook for 3–4 minutes, swirling often, until it turns golden brown and smells nutty. Remove from heat and stir in the cinnamon.
Combine and serve: Transfer the roasted squash and cranberries to a serving dish. Drizzle the warm brown butter over top and toss gently to coat. Sprinkle with crumbled feta and toasted pecans.
Finish it off: Drizzle lightly with honey and fresh chopped parsley if desired, and serve warm.
