Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze
A delicious dish of caramelized butternut squash topped with creamy feta, crunchy walnuts, and a sweet cranberry-honey glaze, perfect for any occasion.
Servings: 6 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 medium butternut squash (about 900g / 2 lb), peeled and cubed
- 2 tbsp olive oil
- 1 tbsp maple syrup or honey
- Salt and black pepper, to taste
- ½ tsp dried thyme or fresh rosemary (optional)
- ⅓ cup crumbled feta cheese
- ¼ cup chopped walnuts, toasted
- 2 tbsp dried cranberries
For the Cranberry-Honey Glaze
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp cranberry sauce or jam
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Peel and cube the butternut squash into ¾-inch pieces.
- In a bowl, toss the squash with olive oil, maple syrup, salt, pepper, and optional herbs for extra flavor.
Cooking
- Spread the squash evenly on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until the squash is caramelized and golden.
- While the squash is roasting, toast the chopped walnuts in a dry skillet over medium heat for about 3–5 minutes until they become fragrant.
- In a small saucepan, combine honey, balsamic vinegar, and cranberry jam. Simmer over low heat for 3–4 minutes until the glaze thickens slightly.
- Once the squash is done, transfer it to a serving platter.
- Top the roasted squash with crumbled feta cheese, toasted walnuts, and dried cranberries for that beautiful presentation.
- Drizzle the warm cranberry-honey glaze over the top and serve immediately.
Notes
For extra crispiness, leave space between each piece of cubed squash on the baking sheet. For a unique nutty flavor, swap walnuts with pecans or almonds. Using fresh rosemary instead of dried thyme can add enhanced fragrance.