Maple Roasted Butternut Squash with Cranberries & Feta

The moment you pull this dish from the oven, the warm, nutty aroma of roasted butternut squash mingling with sweet maple syrup and tart cranberries will fill your kitchen like a cozy autumn hug. Bits of golden caramelization glisten on the squash, the cranberries burst into ruby jewels, and creamy feta crumbles add just the right balance of salt and tang. This is not just a side dish, it’s a celebration of fall flavors that’s both elegant and effortless.

Behind the Recipe

This recipe was born from a chilly November evening, the kind where you just want your oven on and something comforting to come out of it. I had a lonely butternut squash on the counter, a handful of leftover cranberries, and feta from a salad I never made. A quick toss in maple syrup, a sprinkle of pecans, and a little rosemary later, something magical happened. It became a dish that now makes an appearance at every holiday gathering in our home.

Recipe Origin or Trivia

Butternut squash has long been a staple in North American autumn cooking, thanks to its naturally sweet, nutty flavor and creamy texture when roasted. Maple syrup, another iconic ingredient of the region, pairs beautifully with it, enhancing its richness. Cranberries bring a burst of tartness that originated from Native American cuisine, often used to balance richer dishes. Together, this combination is rooted deeply in seasonal traditions and harvest-time celebrations.

Why You’ll Love Maple Roasted Butternut Squash with Cranberries & Feta

This recipe brings together festive flavors with simple ingredients in a way that feels both rustic and refined.

Versatile: Perfect as a holiday side dish or a meatless main when served over grains or greens.

Budget-Friendly: Uses affordable ingredients you can easily find in season, making it great for feeding a crowd.

Quick and Easy: Everything roasts on one sheet pan with minimal prep and clean-up.

Customizable: Swap nuts, herbs, or even the cheese to make it your own.

Crowd-Pleasing: Sweet, salty, tangy, and crunchy—it hits all the right notes for guests of all ages.

Make-Ahead Friendly: Roast the squash ahead and add toppings right before serving.

Great for Leftovers: Delicious reheated or added cold to salads and grain bowls.

Chef’s Pro Tips for Perfect Results

Let me tell you, a few small moves can take this dish from great to unforgettable.

• Cube Evenly: Try to cut the butternut squash into evenly sized pieces so they roast uniformly and caramelize beautifully.
• Don’t Overcrowd: Give the squash enough space on the baking sheet to avoid steaming. Use two pans if needed.
• Add Cranberries Late: Toss in the cranberries halfway through roasting so they don’t overcook or burn.
• Use Real Maple Syrup: Not pancake syrup. Real maple syrup adds depth and richness.
• Garnish Just Before Serving: Add feta and pecans after roasting to keep them fresh and crunchy.

Kitchen Tools You’ll Need

All you need is a few basic tools to bring this beauty together.

Baking Sheet: A large rimmed one gives space for proper roasting.

Sharp Knife: To cube the squash safely and easily.

Mixing Bowl: For tossing everything with the maple glaze.

Parchment Paper: Helps prevent sticking and makes cleanup a breeze.

Spatula: For flipping the squash halfway through roasting.

Ingredients in Maple Roasted Butternut Squash with Cranberries & Feta

This dish is a perfect dance of textures and flavors—each ingredient has its role to play in creating harmony on the plate.

1. Butternut Squash: 4 cups, peeled and cubed. Brings natural sweetness and creamy texture when roasted.
2. Fresh Cranberries: 1 cup. Adds tart pops of flavor and vibrant color.
3. Feta Cheese: 1/2 cup, crumbled. Brings creamy saltiness to balance the sweetness.
4. Chopped Pecans: 1/3 cup. Adds crunch and nuttiness for texture contrast.
5. Maple Syrup: 3 tablespoons. Coats the squash in sweetness that caramelizes in the oven.
6. Olive Oil: 2 tablespoons. Helps with roasting and adds a subtle richness.
7. Fresh Rosemary: 1 tablespoon, finely chopped. Gives earthy, fragrant notes.
8. Sea Salt: 1 teaspoon. Enhances all the natural flavors.
9. Black Pepper: 1/2 teaspoon. Adds a gentle kick of warmth.

Ingredient Substitutions

Sometimes, you’ve just got to work with what’s in your pantry.

Butternut Squash: Sweet potatoes work well for a similar texture and sweetness.

Fresh Cranberries: Dried cranberries can be used, just reduce the quantity slightly.

Feta Cheese: Goat cheese or even blue cheese offers a creamy, tangy alternative.

Chopped Pecans: Walnuts or slivered almonds provide the same crunch.

Maple Syrup: Honey works in a pinch, though it’s a bit sweeter.

Ingredient Spotlight

Butternut Squash: This winter squash is beloved for its creamy texture and sweet, nutty flavor. When roasted, it caramelizes on the edges and melts in your mouth.

Fresh Cranberries: These little ruby gems bring a tart brightness that cuts through the richness, making every bite sing with contrast.

Instructions for Making Maple Roasted Butternut Squash with Cranberries & Feta

Ready to get cooking? Here’s how we bring this cozy dish to life, step-by-step.

1. Preheat Your Equipment: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Combine Ingredients: In a large bowl, toss the cubed squash with olive oil, maple syrup, chopped rosemary, salt, and pepper until evenly coated.
3. Prepare Your Cooking Vessel: Spread the squash in a single layer on the prepared baking sheet, leaving space between the cubes.
4. Assemble the Dish: Roast the squash for 20 minutes. Remove the pan, toss the squash, and scatter the cranberries over top.
5. Cook to Perfection: Return to the oven and roast for another 15 minutes, until squash is tender and caramelized and cranberries are bursting.
6. Finishing Touches: Remove from the oven, then sprinkle crumbled feta and chopped pecans over the warm veggies.
7. Serve and Enjoy: Serve warm, either as a side dish or over greens or grains for a hearty vegetarian main.

Texture & Flavor Secrets

The textures in this dish play off each other like a symphony. You get tender, creamy squash, juicy bursts of cranberry, a little crunch from the pecans, and soft crumbles of feta. The sweet, tangy, salty, and nutty notes all balance beautifully, with a warm finish from the rosemary and maple.

Cooking Tips & Tricks

Here are a few quick tips to make this recipe foolproof.

• Don’t skip the parchment. It helps caramelize the squash without sticking.
• Use pre-cut squash to save time.
• Toast your pecans beforehand for even more flavor.
• Let the dish cool slightly before adding the feta so it doesn’t melt completely.

What to Avoid

Let’s dodge a few common kitchen pitfalls.

• Overcrowding the pan. This causes steaming instead of roasting.
• Adding cranberries too early. They’ll burn before the squash is done.
• Using imitation maple syrup. The flavor just won’t be the same.
• Overcooking. Keep an eye out so the squash doesn’t turn mushy.

Nutrition Facts

Servings: 6
Calories per serving: 230

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can absolutely get ahead on this dish. Roast the squash and cranberries a day before, store in the fridge, and simply reheat and top with feta and pecans before serving. Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave. It also freezes well without the feta and nuts.

How to Serve Maple Roasted Butternut Squash with Cranberries & Feta

Serve this dish warm right out of the oven. It’s perfect alongside roasted meats, over quinoa or farro, or even as a hearty salad topper. Add a drizzle of balsamic glaze for an extra layer of flavor.

Creative Leftover Transformations

Don’t let a single bite go to waste—here’s how to reimagine the leftovers.

• Toss into a warm grain bowl with arugula and vinaigrette.
• Stuff into a wrap with hummus and greens.
• Blend with broth for a creamy roasted squash soup.
• Use as a savory topping for flatbreads or pizzas.

Additional Tips

• Add a pinch of cinnamon or smoked paprika for a twist.
• Use a mix of yellow and orange squash for more color.
• Sprinkle pomegranate seeds for extra pop at the table.

Make It a Showstopper

Presentation matters. Serve in a large shallow bowl so the colors shine through. Garnish with extra rosemary sprigs and a final drizzle of maple syrup. Don’t forget a crack of black pepper on top right before serving.

Variations to Try

• Autumn Harvest Bowl: Add roasted Brussels sprouts and quinoa.
• Vegan Version: Skip the feta or use a dairy-free crumble.
• Spicy Twist: Add a pinch of cayenne to the maple glaze.
• Mediterranean Style: Swap pecans for pine nuts and add chopped olives.
• Herb Swap: Try thyme or sage in place of rosemary.

FAQ’s

Q1: Can I use frozen butternut squash?

Yes, just thaw and pat dry before roasting to prevent sogginess.

Q2: What can I use instead of cranberries?

Dried cherries or fresh pomegranate seeds are great alternatives.

Q3: Is this dish good served cold?

Absolutely. It’s delicious chilled and served over greens as a salad.

Q4: Can I make this nut-free?

Yes, simply omit the pecans or use roasted pumpkin seeds.

Q5: How do I peel butternut squash easily?

Microwave it for 2–3 minutes first to soften the skin, then peel.

Q6: What type of feta is best?

Block-style feta in brine offers the best flavor and texture.

Q7: Can I roast everything together?

For best results, add cranberries halfway through roasting the squash.

Q8: How do I reheat leftovers?

Warm gently in a 350°F oven for 10–15 minutes or microwave briefly.

Q9: Can I make this ahead for a party?

Yes. Roast the squash in advance and reheat before adding toppings.

Q10: Does it work as a main course?

It does! Just serve over couscous, farro, or lentils for a satisfying vegetarian main.

Conclusion

If you’re looking for a dish that captures the essence of fall in every bite, this maple roasted butternut squash with cranberries and feta is it. It’s warm, colorful, and full of flavor, with just enough flair to impress but simple enough for a weeknight. Trust me, you’re going to love this one. Whether it’s your holiday table or just a cozy dinner, it’s worth every bite.

Print