Description
This maple roasted butternut squash with cranberries and feta is a vibrant, sweet-savory side dish that’s perfect for fall dinners and holiday gatherings. It’s easy to prepare, full of texture, and bursting with cozy seasonal flavor.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 1 cup fresh cranberries
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped pecans
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss the cubed butternut squash with olive oil, maple syrup, rosemary, salt, and pepper until evenly coated.
- Spread the squash evenly on the baking sheet, leaving space between the pieces.
- Roast for 20 minutes. Remove from oven, flip the squash, and add cranberries on top.
- Continue roasting for another 15 minutes until the squash is tender and cranberries have softened.
- Remove from the oven and sprinkle with crumbled feta and chopped pecans.
- Serve warm as a side dish or over grains or greens for a hearty main.
Notes
- Don’t overcrowd the pan or the squash will steam instead of roast.
- Use real maple syrup for the best depth of flavor.
- Add feta and pecans only after baking to preserve texture and freshness.
- You can prepare the squash ahead of time and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 9g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg