Golden honey-glazed butternut squash tossed with tart cranberries, creamy feta, and crunchy pumpkin seeds for a vibrant autumn side dish.

Scale

1 medium butternut squash, peeled, seeded and cut into 1-inch cubes

2 tablespoons olive oil

2 tablespoons honey

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup dried cranberries

1/2 cup crumbled feta cheese

1/4 cup roasted pumpkin seeds

1 teaspoon fresh thyme leaves (optional)

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper

2. In a large bowl toss butternut squash cubes with olive oil, honey, salt, pepper and thyme leaves if using

3. Spread the squash in a single layer on the prepared baking sheet without crowding

4. Roast for 25 minutes, then flip the cubes with a spatula to promote even browning

5. During the last five minutes of roasting sprinkle dried cranberries over the squash and return to the oven

6. Remove from the oven when squash edges are caramelized and tender inside

7. Transfer the roasted squash and cranberries to a serving bowl and let cool for two minutes

8. Top with crumbled feta and roasted pumpkin seeds

9. Drizzle a little extra honey or sprinkle more pepper to taste and serve warm

Keywords: crispy honey-roasted butternut, roasted butternut with cranberries, butternut squash recipes, fall dishes, autumn side dish