Roasted Butternut Squash with Pecans, Cranberries, Feta & Hot Honey
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.
Ingredients
- 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
- 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)
Directions
- 1
Preheat oven the oven to 400 degrees F. Line a large baking sheet with parchment paper. Add squash to prepared pan.
- 2
In a small bowl, combine oil, hot honey, paprika, garlic powder, thyme, salt, and pepper.
- 3
Pour the mixture over the squash and toss until well coated. Spread squash in a single layer so it isn’t touching.
- 4
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.
- 5
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.