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Caramelized Butternut Squash with Feta, Walnuts & Cranberry-Honey Glaze

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A show-stopping side or light main that balances sweet, salty, and tart notes, making it perfect for weeknight dinners or holiday spreads.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lb), peeled and cut into 1-inch cubes
  • 2–3 tbsp olive oil
  • 2 tbsp butter (optional; use olive oil for all-plant)
  • Salt and freshly ground black pepper
  • 2 tbsp honey (or maple syrup)
  • 3 tbsp dried cranberries
  • 1/4 cup water or low-sodium vegetable broth (to thin glaze if needed)
  • 1/3 cup crumbled feta (use plant-based feta for dairy-free)
  • 1/2 cup chopped walnuts, toasted
  • 1 tsp fresh lemon juice
  • 1 tsp minced fresh thyme or 1/2 tsp dried thyme

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the sheet.
  3. Roast for 25–30 minutes, flipping once, until edges are browned and squash is tender.
  4. While squash roasts, warm honey and dried cranberries in a small saucepan with 2 tablespoons water. Simmer 2–3 minutes until cranberries plump and sauce thickens slightly. Add lemon juice and thyme, then remove from heat.
  5. When squash is done, transfer to a serving dish and spoon the cranberry-honey glaze over it. Sprinkle with crumbled feta and toasted walnuts. Serve warm.

Notes

For a nut-free version, swap walnuts for roasted pumpkin seeds or sunflower seeds. Make the glaze ahead of time and refrigerate.

Nutrition

Find it online: https://recipesunfolded.com/caramelized-butternut-squash-feta-walnuts/

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