If you’re craving a dish that perfectly balances warmth, tanginess, and a hint of sweetness, then this Roasted Butternut Squash with Cranberries and Feta Recipe is exactly what you need. It’s a colorful, vibrant medley that brings together the creamy texture of roasted butternut squash, the bright tartness of fresh cranberries, and the salty richness of feta cheese in a way that will brighten up any meal. Whether you’re looking for a comforting side or a star at your holiday table, this recipe offers a simple yet stunning combination that is both wholesome and utterly delicious.
Ingredients You’ll Need
Getting the flavors just right is all about using the freshest, simplest ingredients. Each one here plays a crucial role in building the layers of texture and taste that make this Roasted Butternut Squash with Cranberries and Feta Recipe so irresistible.
- Butternut squash: The sweet, nutty base of the dish, peeled and cubed to roast evenly.
- Fresh cranberries: They add a beautiful pop of bright tartness that balances the sweetness.
- Crumbled feta cheese: Provides a salty, creamy contrast that melts slightly when warmed.
- Extra virgin olive oil: Helps roast the squash to a tender, caramelized finish.
- Pure maple syrup: Adds a subtle sweetness that enhances the squash without overpowering it.
- Salt: Essential for layering flavor and bringing out the natural sweetness.
- Freshly ground black pepper: Offers a gentle warmth and complexity that ties everything together.
How to Make Roasted Butternut Squash with Cranberries and Feta Recipe
Step 1: Preheat and Prepare the Squash
Set your oven to 400°F (200°C). While it’s warming up, peel your butternut squash and cut it into bite-sized cubes. This prep step ensures the squash cooks evenly and becomes perfectly tender once roasted.
Step 2: Toss the Squash with Olive Oil and Seasonings
In a large bowl, combine the cubed squash with extra virgin olive oil, pure maple syrup, salt, and freshly ground pepper. Toss everything together gently but thoroughly — you want every piece to be coated with this flavorful mixture, which will transform the squash during roasting.
Step 3: Roast the Squash
Spread the coated squash out evenly on a baking sheet lined with parchment paper. Roast it in your preheated oven for about 25 to 30 minutes until the squash is tender and showing lovely caramelized edges, which add fantastic depth to the texture.
Step 4: Add Cranberries and Feta
Remove the pan from the oven and sprinkle fresh cranberries and crumbled feta cheese over the roasted squash. Return the pan to the oven for another 5 to 10 minutes, allowing the feta to soften slightly and the cranberries to warm without losing their delightful tartness.
Step 5: Serve Warm and Enjoy
Once the cranberries are just heated through and the feta is slightly melting, your Roasted Butternut Squash with Cranberries and Feta Recipe is ready to be devoured. Serve it warm for the best flavor and texture combo.
How to Serve Roasted Butternut Squash with Cranberries and Feta Recipe
Garnishes
To elevate your dish even further, sprinkle freshly chopped herbs like thyme or parsley right before serving. A drizzle of extra maple syrup or a squeeze of lemon juice can add an exciting zing while toasted pumpkin seeds introduce crunch and earthy notes.
Side Dishes
This Roasted Butternut Squash with Cranberries and Feta Recipe pairs wonderfully with roasted chicken or turkey for a cozy dinner, but it also complements grain bowls, quinoa salads, or even a simple green salad. Its hearty yet fresh flavors make it incredibly versatile.
Creative Ways to Present
For a festive feel, serve the roasted mixture inside hollowed-out acorn squash halves or on a bed of fluffy couscous or wild rice. You can also turn it into a vibrant salad by cooling slightly and tossing with toasted nuts and a light vinaigrette.
Make Ahead and Storage
Storing Leftovers
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and even deepen, making it a great choice for meal prepping or next-day lunches.
Freezing
While the roasted butternut squash holds up well in the freezer, the cranberries and feta are best added fresh. Freeze the squash separately in a freezer-safe container or bag for up to 2 months, then defrost before reheating and adding the toppings.
Reheating
Reheat gently in a pre-warmed oven at 350°F (175°C) to retain the squash’s texture and avoid making it soggy. You can add fresh cranberries and feta after reheating to revive their flavors and texture.
FAQs
Can I use dried cranberries instead of fresh?
You can, but fresh cranberries provide a juicier, more tart burst that dried ones cannot fully replicate. If using dried cranberries, soak them briefly in warm water to plump them up before adding.
Is it possible to make this recipe vegan?
Absolutely! Swap the feta cheese for a tangy vegan cheese or simply omit it. Nutritional yeast sprinkled on top can add a cheesy flavor, keeping the dish rich and satisfying.
What can I substitute for maple syrup?
If you don’t have maple syrup on hand, honey or agave syrup works well to add sweetness. Just keep in mind that maple syrup offers a unique depth that pairs especially nicely with butternut squash.
Can I roast the cranberries with the squash from the start?
It’s best not to. Cranberries roast quickly and can become mushy or bitter if left in the oven too long. Adding them near the end keeps their texture and bright flavor alive.
How do I choose the perfect butternut squash?
Look for firm, heavy squash with smooth skin and a deep tan color. Avoid any with soft spots or blemishes to ensure your dish comes out fresh and full of flavor.
Final Thoughts
Your kitchen is about to be filled with the cozy aromas of fall, and your family or guests are going to love this Roasted Butternut Squash with Cranberries and Feta Recipe as much as I do. It’s a simple, stunning dish that blends sweetness, tartness, and savory notes in every bite. Give it a try and watch it become a new favorite on your table!
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Roasted Butternut Squash with Cranberries and Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash with Cranberries and Feta is a deliciously sweet and savory side dish featuring tender, caramelized butternut squash cubes roasted to perfection, tossed with tart fresh cranberries and creamy, crumbly feta cheese. Enhanced with pure maple syrup and a touch of olive oil, this easy-to-make recipe brings vibrant colors and balanced flavors to your table, perfect for cozy dinners or holiday feasts.
Ingredients
Squash
- 1 medium butternut squash (about 2 pounds), peeled and cubed
Other Ingredients
- 1 cup fresh cranberries
- 1 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the ideal temperature for roasting the squash evenly and developing a nice caramelization.
- Toss Squash with Seasoning: In a large bowl, combine the peeled and cubed butternut squash with extra virgin olive oil, pure maple syrup, salt, and freshly ground black pepper. Toss everything thoroughly until the squash cubes are evenly coated with the mixture.
- Roast the Squash: Spread the seasoned squash cubes in a single layer on a parchment-lined baking sheet. Roast in the preheated oven for 25-30 minutes until the squash is tender and starting to brown on the edges.
- Add Cranberries and Feta: Remove the baking sheet from the oven and evenly sprinkle the fresh cranberries and crumbled feta cheese over the roasted squash. Return the baking sheet to the oven and roast for an additional 5-10 minutes until the cranberries are slightly softened and the feta is warmed through.
- Serve: Remove from oven and serve the roasted butternut squash warm as a flavorful side dish that complements a variety of main courses.
Notes
- For extra depth, try adding a handful of toasted pecans or walnuts for crunch.
- You can substitute goat cheese for feta if preferred.
- If fresh cranberries are unavailable, frozen can be used but rinse and pat dry before adding.
- Adjust maple syrup quantity to taste for desired sweetness.
- This dish is excellent for meal prep; store in airtight containers and reheat gently.
