Crispy Honey-Roasted Butternut Cranberries (Print-Friendly Version)
Golden roasted butternut with honeyed cranberries, creamy feta, and toasted pumpkin seeds—deliciously simple.
# Ingredients You’ll Need:
→ Produce
01 -
1 medium butternut squash, peeled and cut into 1-inch cubes
02 -
1 cup fresh cranberries
→ Pantry
03 -
1 tablespoon olive oil
04 -
Salt, to taste
05 -
Freshly ground black pepper, to taste
06 -
1–2 tablespoons honey
→ Seeds and Nuts
07 -
2 tablespoons roasted pumpkin seeds (pepitas)
→ Dairy
08 -
1/3 cup crumbled feta cheese (optional, for serving)
# How to Make It:
01 -
Set oven to 400°F (204°C). Line a large baking sheet with parchment paper.
02 -
In a large bowl, toss butternut squash cubes with olive oil, salt, and black pepper until coated evenly.
03 -
Spread squash in a single layer on the prepared sheet and roast for 20–25 minutes until tender and lightly golden.
04 -
While squash roasts, combine cranberries with honey in a small bowl.
05 -
After 25 minutes, remove tray, distribute honey-coated cranberries over squash, and return to oven for an additional 5–7 minutes until cranberries burst and caramelize slightly.
06 -
Transfer roasted squash and cranberries to a serving platter. Sprinkle with roasted pumpkin seeds and crumbled feta. Serve warm or at room temperature.
# Extra Suggestions:
01 -
Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes for enhanced crunch.
02 -
For a vegan option, omit feta or substitute with a plant-based cheese.
03 -
Add a pinch of chili flakes or smoked paprika for extra complexity.