Honey-coated butternut squash cubes roast before being tossed with cranberries and toasted pecans. Feta and fresh thyme finish this warm vegetable side.
Flip the squash halfway through roasting and add the cranberries, nuts, cheese and thyme after it leaves the oven.
Honey Roasted Butternut Squash
- Total Time: 50 minutes
- Yield: Serves 6
Description
Honey-coated butternut squash cubes roast before being tossed with cranberries and toasted pecans. Feta and fresh thyme finish this warm vegetable side.
Ingredients
- 3 pounds butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/3 cup pecans, toasted and chopped
- 1/4 cup feta cheese, crumbled
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss cubed squash with olive oil, honey, salt, and pepper.
- Spread squash evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through.
- While squash is roasting, toast pecans in a dry skillet over medium heat for 3–5 minutes.
- Remove squash from oven and transfer to serving bowl.
- Add dried cranberries and toasted pecans to the squash.
- Sprinkle crumbled feta and fresh thyme over the top.
- Serve warm and enjoy immediately.
Notes
- Flip the squash halfway through roasting and add the cranberries, nuts, cheese and thyme after it leaves the oven.
- Cut evenly sized cubes and leave space between them on the tray. The instructions give 25-30 minutes of roasting; the unchanged Tasty card lists 40 minutes cook time and 50 minutes total.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Why This Recipe Works
- A single layer helps the squash roast evenly.
- Pecans toast separately while the squash cooks.
- The final toppings keep their individual textures.
Preparation Notes
Cut evenly sized cubes and leave space between them on the tray. The instructions give 25-30 minutes of roasting; the unchanged Tasty card lists 40 minutes cook time and 50 minutes total.
Variations and Serving
Serve warm with the listed cranberry, pecan, feta and thyme finish. Check the feta ingredients and rennet source for halal suitability and note the tree-nut allergen.
Storage and Reheating
Refrigerate leftovers promptly in a covered container. Reheat the squash gently, keeping reserved feta and pecans separate when practical.
Frequently Asked Questions
Is the squash peeled?
Yes. The card specifies peeled, cubed butternut squash.
When is the squash flipped?
Flip halfway through the 25-30 minute roasting step.
How are the pecans prepared?
Toast them in a dry skillet for 3-5 minutes while the squash roasts.
When are the toppings added?
Add cranberries and pecans to the roasted squash, then finish with feta and fresh thyme.
Recipe References
The recipe card on this page is the source for ingredients, quantities, method and timings.