Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze Recipe

Introduction

This caramelized butternut squash recipe combines sweet, savory, and tangy flavors for a delightful side dish or light meal. Roasted to golden perfection, it’s topped with creamy feta, crunchy walnuts, and a luscious cranberry-honey glaze that adds a festive touch.

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

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Peel and cube the butternut squash into ¾-inch pieces.
3. Step 3: In a bowl, toss the squash with olive oil, maple syrup or honey, salt, pepper, and optional herbs.
4. Step 4: Spread the squash evenly on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until caramelized and golden.
5. Step 5: While the squash roasts, toast the chopped walnuts in a dry skillet over medium heat until fragrant, about 3–5 minutes. Set aside.
6. Step 6: In a small saucepan, combine honey, balsamic vinegar, and cranberry sauce or jam. Simmer over low heat for 3–4 minutes until slightly thickened, then remove from heat.
7. Step 7: Transfer the roasted butternut squash to a serving platter.
8. Step 8: Sprinkle the crumbled feta, toasted walnuts, and dried cranberries evenly over the squash.
9. Step 9: Drizzle the warm cranberry-honey glaze over the top and serve immediately.

Tips & Variations

• Use fresh herbs like rosemary for an earthy flavor or thyme for a subtle floral note.
• Replace walnuts with pecans or almonds for a different crunch.
• For a vegan option, omit the feta or substitute with a plant-based cheese alternative.
• If fresh butternut squash isn’t available, frozen cubed squash can work; adjust roasting time accordingly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving. The glaze is best added fresh to maintain its texture and shine.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can roast the squash and toast the walnuts in advance, but it’s best to add the feta, cranberries, and glaze just before serving to keep everything fresh and flavorful.

What can I serve this dish with?

This recipe pairs well with roasted meats, grilled chicken, or as part of a vegetarian meal alongside grains like quinoa or couscous.

Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze Recipe

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★★★★★

4.9 from 121 reviews

• Author: Simon
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This delightful Caramelized Butternut Squash recipe features tender roasted squash cubes glazed with a sweet and tangy cranberry-honey sauce, topped with creamy feta cheese, crunchy toasted walnuts, and chewy dried cranberries. It’s a perfect side dish that balances savory, sweet, and nutty flavors, ideal for holiday meals or cozy weeknight dinners.

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Ingredients

Scale 1x2x3x

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

Cranberry-Honey Glaze

• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp cranberry sauce or jam

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Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
2. Prepare the Squash: Peel the butternut squash and cut it into approximately ¾-inch cubes to ensure even roasting and caramelization.
3. Toss with Seasonings: In a large bowl, toss the cubed squash with olive oil, maple syrup or honey, salt, black pepper, and your choice of ½ tsp dried thyme or fresh rosemary for enhanced flavor.
4. Roast the Squash: Spread the seasoned squash evenly on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, flipping halfway through to ensure even caramelization and a golden brown crust.
5. Toast Walnuts: While the squash roasts, toast the chopped walnuts in a dry skillet over medium heat for 3 to 5 minutes until they become fragrant and slightly browned, stirring frequently to avoid burning.
6. Make the Glaze: In a small saucepan over low heat, combine honey, balsamic vinegar, and cranberry sauce or jam. Simmer gently for 3 to 4 minutes until the mixture slightly thickens into a glaze.
7. Assemble the Dish: Transfer the roasted butternut squash to a serving platter. Sprinkle the crumbled feta cheese, toasted walnuts, and dried cranberries evenly over the top.
8. Drizzle Glaze and Serve: Drizzle the warm cranberry-honey glaze over the assembled dish and serve immediately to enjoy the perfect blend of flavors and textures.

Notes

• You can substitute maple syrup with honey for a different natural sweetness.
• Fresh rosemary adds a fragrant touch, but dried thyme works just as well.
• To toast walnuts evenly, keep stirring them in the skillet and watch carefully to prevent burning.
• If you prefer a thicker glaze, simmer the cranberry-honey sauce a bit longer, but watch closely to avoid burning.
• Leftovers can be refrigerated for up to 3 days and reheated gently before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: butternut squash, caramelized squash, feta cheese, walnuts, cranberry honey glaze, roasted vegetables, vegetarian side dish, holiday recipe