Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey
Published on November 08, 2024
Quick Summary
Roasted butternut squash with crunchy pecans, sweet dried cranberries, creamy feta cheese, and a drizzle of hot honey. This simple and sophisticated side dish is perfect for Thanksgiving, Christmas, or served along side any meal.
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Pin ItI love butternut squash, during the fall months I make butternut squash everything…soup, lasagna, enchiladas, mac and cheese, and more! I also love simple roasted butternut squash.
When roasted, the squash becomes tender and caramelized, which brings out the natural sweetness. The edges turn golden brown and slightly crispy, adding a wonderful contrast to the soft interior. The flesh is velvety and creamy, with a mild, nutty flavor.
I love plain roasted butternut squash but it’s fun to dress it up too! In this recipe, I toss the squash in a hot honey dressing before roasting it. When it comes out of the oven I top the roasted squash with crunchy pecans, dried cranberries, feta cheese, and fresh parsley. Drizzle with hot honey and WOW, you have a showstopper side dish! The flavors and textures are incredible.
Serve this beautiful side dish at Thanksgiving, Friendsgiving, Christmas, or along side any autumn meal. I also love eating this dish for lunch with a simple arugula salad.
How to Make Roasted Butternut Squash
- Preheat oven the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add squash to prepared pan.
- In a small bowl, combine oil, hot honey, paprika, garlic powder, thyme, salt, and pepper.
- Pour the mixture over the squash and toss until well coated. Spread squash in a single layer so it isn’t touching.
- Roast for 15 minutes, stir and spread back into an even layer. Roast for an additional 10 to 15 minutes, or until squash is fork tender.
- Remove from oven and let sit for 5 minutes.
- Transfer to a serving bowl or platter and top with chopped pecans (candied pecans would be good too), feta cheese, dried cranberries, and parsley. Season with salt and pepper, to taste.
- Drizzle with hot honey and serve immediately. If you don’t want a little kick, regular honey will work too!
Serving Suggestions
Here are a few recipes that pair well with roasted butternut squash.
- Simple Kale Salad
- Shaved Brussels Sprouts Salad
- Turkey or Ham
- Easy Skillet Chicken Thighs
- Pork Tenderloin with Potatoes
- Honey Mustard Sheet Pan Chicken with Brussels Sprouts
- Chicken Pot Pie
- Brown Butter Mushroom Pasta
How to Store
- Allow the squash to cool to room temperature before storing. This prevents condensation, which can make the squash soggy.
- Once cooled, place the squash in an airtight container.
- Store in the refrigerator for up to 3 days.
- If you want to make in advance, wait to garnish the squash with the pecans, cranberries, feta, and hot honey. Store the squash on it’s own and then garnish when ready to serve.
More Butternut Squash Recipes
- Easy Butternut Squash Soup
- Butternut Squash Lasagna
- Butternut Squash Orzo
- Butternut Squash Mac and Cheese
- Butternut Squash Baked Ziti
Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey
Ingredients
For the squash:
- 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes*
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon hot honey
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
For the toppings:
- 1/2 cup chopped pecans
- 1/3 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1 tablespoon finely chopped parsley
- Hot honey, for drizzling
Instructions
- Preheat oven the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add squash to prepared pan.
- In a small bowl, combine oil, hot honey, paprika, garlic powder, thyme, salt, and pepper.
- Pour the mixture over the squash and toss until well coated. Spread squash in a single layer so it isn’t touching.
- Roast for 15 minutes, stir and spread back into an even layer. Roast for an additional 10 to 15 minutes, or until squash is fork tender.
- Remove from oven and let sit for 5 minutes. Transfer to a serving bowl or platter and top with chopped pecans, feta cheese, dried cranberries, and parsley. Season with salt and pepper, to taste. Drizzle with hot honey and serve immediately.
Notes
Nutrition
Have you tried this recipe?
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Do you have a hot honey dressing recipe you like?
I linked to Mike’s Hot Honey in the recipe card. It is a popular brand. I always buy it. Trader Joe’s sells it too! If you can’t find it, you can add crushed red pepper flakes to regular honey.
What do you mean by hot honey? Please explain what “hot honey” means.
Spiced, heating it up to use? What brand?
Thank you so much for any help.
Sue
I linked to Mike’s Hot Honey in the recipe card, it is a popular brand. Trader Joe’s and other stores sell it too! It is a honey with a little kick. If you can’t find it, you can use regular honey or add crushed red pepper flakes to your honey.
I’d like to make this to take to friends on Thanksgiving. if I prepare the squash ahead, how do you suggest I heat it up and add cranberry mix afterwards?
P.S. I’ve used Mike’s Hot Honey ever since I saw him on CBS promoting his new product years ago!! It’s fantastic!!
You can heat it up in the oven on a baking sheet until heated through. Transfer to a bowl or platter and top with the other ingredients. Hot honey is SO good!
Thankyou so much. I’m so excited to start doing this recipe. Lets see how it will go.