Let me tell you, there’s something magical about the combination of roasted butternut squash, cranberries, and feta cheese. The sweetness of the squash meets the tartness of the cranberries, while the creamy, salty feta brings it all together in a symphony of flavors that’s simply irresistible! I remember the first time I made this dish for a family gathering; everyone kept going back for seconds! It’s such a versatile side dish, perfect for holiday dinners or just a cozy weeknight meal. Trust me, once you try it, you’ll be hooked!
Ingredients
- 1 medium butternut squash, peeled and cubed into bite-sized pieces
- 1 cup cranberries, either fresh or dried depending on your preference
- 1/2 cup feta cheese, crumbled for that perfect creamy texture
- 2 tablespoons olive oil, to help everything roast beautifully
- Salt and pepper to taste, because we all love a little seasoning
- 1 tablespoon honey (optional), for a touch of sweetness if you desire
How to Prepare Roasted Butternut Squash with Cranberries and Feta
Preheat the Oven
First things first, you’ll want to preheat your oven to 400°F (200°C). This step is super important because it ensures that the butternut squash roasts evenly and gets that lovely golden color we all crave. Trust me, you don’t want to skip this part!
Toss the Squash
Grab a large bowl and toss in your cubed butternut squash. Drizzle the olive oil over the top, then sprinkle in some salt and pepper to taste. Now, get those hands in there and mix it all up until every piece of squash is coated in that delicious oil and seasoning. It’s such a satisfying step, and you’ll start to smell that lovely aroma already!
Spread and Roast
Next, spread the seasoned squash evenly on a baking sheet. Make sure not to overcrowd the pieces, or they won’t roast properly. We want them to caramelize and get tender, so give them some space! Pop the baking sheet into your preheated oven and roast for about 25-30 minutes, or until the squash is tender and has that beautiful golden brown hue. Oh, the smell will be heavenly!
Add Cranberries
Now, here’s where it gets even tastier! With about 5 minutes left on the timer, pull the baking sheet out and sprinkle those cranberries over the squash. This timing is key; it allows the cranberries to warm through and plump up just a bit without losing their tartness. Such a great touch!
Serve with Feta
Once everything is roasted to perfection, remove it from the oven and let it cool for just a minute. Then, transfer the delicious mix to a serving dish. Now for the best part: sprinkle the crumbled feta cheese all over the top, and if you’re feeling a little sweet, drizzle some honey over it too. Wow, what a beautiful dish!
Why You’ll Love This Recipe
- Absolutely bursting with flavor: The sweet butternut squash pairs perfectly with the tart cranberries and creamy feta for a taste explosion!
- Easy to make: With just a few simple steps, you can whip up this delicious side dish in under an hour.
- Healthy and wholesome: Packed with nutrients, this dish is not only satisfying but also a great addition to your balanced diet.
- Versatile for any occasion: Whether it’s a holiday feast or a regular weeknight dinner, this dish fits right in.
- Stunning presentation: The vibrant colors of the squash and cranberries topped with white feta make for a visually appealing plate.
- Great for leftovers: If you happen to have any left, it holds up wonderfully in the fridge and is delicious reheated!
Tips for Success
Alright, let’s make sure you nail this roasted butternut squash with cranberries and feta! Here are my top tips to ensure everything turns out perfectly:
- Choose the right squash: Look for a butternut squash that feels heavy for its size and has a smooth, firm skin. This usually means it’s fresher and sweeter!
- Don’t rush the roasting: Give your squash enough time to roast! If it’s not getting that golden brown color, just let it roast a few more minutes. Keep an eye on it to avoid burning, though!
- Space is key: When spreading the squash on the baking sheet, make sure the pieces aren’t touching. Crowding them will make them steam instead of roast, and we want that beautiful caramelization!
- Fresh vs. dried cranberries: If you’re using fresh cranberries, go for it! They’ll add a lovely tartness. Dried cranberries are sweeter and will plump up nicely, so it’s all about your taste preference!
- Adjust the seasoning: Don’t be shy with the salt and pepper! Taste a small piece of squash after roasting to see if it needs more seasoning. This dish loves a good sprinkle!
- Experiment with herbs: If you want to elevate the flavors even more, try adding some fresh herbs like thyme or rosemary before roasting. They pair beautifully with the squash!
- Watch the feta: If you prefer your feta a little crispy, consider adding it to the baking sheet for the last few minutes of roasting. Just be careful not to let it burn!
And remember, it’s all about enjoying the process! Don’t stress if it’s not perfect; just savor the deliciousness that comes from your kitchen!
Storage & Reheating Instructions
So, if you find yourself with any leftovers of this delicious roasted butternut squash with cranberries and feta (which might be a miracle on its own!), here’s how to store and reheat it to keep all that flavor intact.
First, let the dish cool down to room temperature. Once it’s cool, transfer the leftovers to an airtight container. This will keep them fresh in the fridge for up to 3 days. Just a quick tip: if you plan to make this ahead of time for a gathering, you can prepare it a day in advance and store it until you’re ready to serve!
When it comes to reheating, I recommend using the oven for the best results. Preheat your oven to 350°F (175°C). Spread the squash mixture on a baking sheet and cover it lightly with foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through. You’ll want to check on it occasionally—nobody likes burnt edges! If you’re in a hurry, you can also use the microwave, but be careful not to overheat it; just warm it in short bursts, stirring in between.
And there you go! With these storage and reheating tips, you can enjoy this delightful dish even after the main event!
Nutritional Information
Alright, let’s talk numbers! Here’s the estimated nutritional breakdown for one serving of this scrumptious roasted butternut squash with cranberries and feta. Keep in mind, these values are approximate and can vary based on specific ingredients and portion sizes:
- Calories: 180
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 8g
- Protein: 5g
- Sodium: 250mg
- Cholesterol: 15mg
This dish not only delights your taste buds but also offers a healthy dose of nutrients! It’s a wonderful way to sneak in some veggies while enjoying a comforting side. So, dig in and feel good about every bite!
FAQ Section
Can I use other types of squash?
Absolutely! While butternut squash is my go-to, you can also use acorn squash or even pumpkin. Just keep in mind that cooking times may vary slightly depending on the type of squash you choose.
What if I can’t find cranberries?
No worries at all! If fresh cranberries are out of season, dried cranberries work just as well, and they’ll add a delightful sweetness. Alternatively, you could use pomegranate seeds for a burst of flavor and color!
Can I make this dish vegan?
Sure thing! To make it vegan, simply omit the feta cheese or swap it out for a vegan cheese alternative. The dish will still be delicious without it, trust me!
How many servings does this recipe yield?
This recipe yields about 4 servings, making it perfect for a family meal or a small gathering. If you’re feeding a crowd, feel free to double the recipe!
Can I prepare this dish ahead of time?
Definitely! You can prep the butternut squash and toss it with olive oil and seasonings a day in advance. Just store it in the fridge until you’re ready to roast. It makes life so much easier!
Is this dish gluten-free?
Yes! This roasted butternut squash with cranberries and feta is naturally gluten-free, so it’s a great option for anyone with gluten sensitivities.
What can I serve this dish with?
This side dish pairs wonderfully with grilled meats, roasted chicken, or even as part of a hearty vegetarian meal. It’s versatile and complements a wide range of flavors, making it a crowd-pleaser!
Got more questions? Just ask! I’m here to help you make the most of this delicious recipe!
For more information on the health benefits of butternut squash, check out this Healthline article.
For tips on roasting vegetables, you can refer to this Serious Eats guide.
If you’re interested in more recipes featuring cranberries, visit Food Network’s cranberry recipes.
Print
Roasted Butternut Squash with Cranberries and Feta Bliss
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious side dish combining roasted butternut squash, cranberries, and feta cheese.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup cranberries, fresh or dried
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon honey (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash evenly on a baking sheet.
- Roast in the oven for 25-30 minutes until tender and golden.
- In the last 5 minutes of roasting, add cranberries to the baking sheet.
- Remove from the oven and let cool slightly.
- Transfer to a serving dish and sprinkle with feta cheese and honey if using.
Notes
- This dish pairs well with grilled meats.
- Use fresh cranberries for a tart flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: roasted butternut squash, cranberries, feta cheese, side dish
