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

A warm, festive, sweet-savory side dish perfect for holidays, dinner parties, or anytime you want something elegant and irresistible.

📘 Description

This Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze is a beautiful balance of flavors and textures. The squash becomes tender and caramelized in the oven, the feta adds creamy saltiness, the walnuts bring crunch, and the cranberry-honey glaze ties everything together with a glossy sweet-tart finish. It looks impressive but is incredibly easy to make and works wonderfully with roasted meats, chicken, turkey, or as a vegetarian main.

🥘 Ingredients

For the Roasted Squash

• 1 medium butternut squash (about 900 g / 2 lb), peeled and cubed
• 2 tbsp (30 ml) olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika (optional, for color and warmth)

For the Cranberry-Honey Glaze

• ½ cup dried cranberries
• 3 tbsp honey
• 2 tbsp balsamic vinegar (or lemon juice)
• 2 tbsp water
• 1 tsp fresh rosemary or thyme (optional)

Toppings

• ½ cup feta cheese, crumbled
• ¼ cup walnuts, chopped and lightly toasted
• Fresh parsley or rosemary for garnish

👩‍🍳 Instructions

1. Roast the Butternut Squash

1. Preheat oven to 425°F (220°C).
2. Toss cubed squash with olive oil, salt, pepper, garlic powder, and paprika.
3. Spread evenly on a baking sheet.
4. Roast 25–30 minutes, flipping halfway, until edges are caramelized and golden.

2. Make the Cranberry-Honey Glaze

1. In a small saucepan, combine dried cranberries, honey, balsamic vinegar, water, and rosemary.
2. Heat over medium for 3–5 minutes, stirring, until cranberries plump and sauce becomes glossy.
3. Remove from heat.

3. Assemble the Dish

1. Transfer roasted squash to a serving platter.
2. Spoon the cranberry-honey glaze over the squash.
3. Sprinkle with feta and toasted walnuts.
4. Garnish with parsley or rosemary.
5. Serve warm.

📝 Notes

• To make squash easier to peel, microwave whole squash for 2–3 minutes.
• Add more water to the glaze if it becomes too thick.
• Feta can be replaced with goat cheese for a creamier flavor.
• For extra caramelization, broil the squash for 2 minutes at the end.

💡 Tips

• Even-sized pieces of squash roast more evenly.
• Don’t overcrowd the pan — this prevents steaming and ensures caramelization.
• Toast walnuts in a dry pan for 2–3 minutes for deeper flavor.
• For a stronger citrus note, add orange zest to the glaze.

🍽️ Servings

This recipe serves 4–6 as a side dish.

📊 Nutritional Info (Approx. per serving)

• Calories: 240–270
• Protein: 4–5 g
• Carbs: 32–35 g
• Fat: 10–12 g
• Fiber: 4 g
• Sugar: 15–18 g

(Values vary depending on cheese quantity and honey used.)

🌿 Health Benefits

• Butternut squash is rich in vitamin A, antioxidants, and fiber.
• Walnuts support heart and brain health with healthy omega-3 fats.
• Cranberries add antioxidants and natural sweetness.
• Feta provides calcium and protein.
• Naturally gluten-free, nutrient-dense, and wholesome.

❓ Q/A

Q: Can I use fresh cranberries instead of dried?

Yes! Simmer ½ cup fresh cranberries with honey and a splash of water until they burst and thicken.

Q: Can I make this ahead?

Yes — roast squash ahead and warm it before serving. Add toppings last to maintain texture.

Q: Can I make it dairy-free?

Absolutely — skip the feta or use a dairy-free alternative.

Q: What pairs well with this dish?

Roasted turkey, chicken, lamb, salmon, rice pilaf, or quinoa.