Honey Roasted Butternut Squash with Cranberries and Feta

Honey Roasted Butternut Squash with Cranberries and Feta – This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!

(Courtesy of Peas and Crayons)


  • 3 lb large butternut squash (peeled + chopped)

  • 1-2 TBSP extra virgin olive oil

  • salt, pepper, and garlic powder to taste

  • 1-2 cups fresh cranberries (add a little, or a lot!)

  • 2-3 TBSP honey to taste

  • 1/4 cup finely crumbled feta

  • ground cinnamon to taste

  • fresh or dried parsley to garnish, optional

  • Preheat oven to 400 degrees F.

  • Lightly drizzle or spritz a baking sheet with olive oil.

  • Add cubed squash to the sheet along with another drizzle of olive oil.

  • Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.

  • Roast at 400 F for 25 minutes on the center rack.

  • At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.

  • Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit.

  • Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. 

  • Garnish with parsley for a burst of color and dig in while it’s hot!

Recipe Notes
Feel free to use fresh or dried cranberries for this dish. Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the buttery squash and sweet honey. Let your taste buds be your guide and have fun with it!