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Roasted Butternut Squash with Feta and Cranberries Recipe

Roasted Butternut Squash with Feta and Cranberries

Tender roasted butternut squash is tossed with dried cranberries and creamy feta for a colorful sweet-and-savory dinner side dish. Cinnamon adds gentle warmth, while parsley provides a fresh finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large squash, about 3 pounds Large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons Olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Ground cinnamon
Finishing Ingredients
  • 1/2 cup Dried cranberries
  • 4 ounces Feta cheese, crumbled
  • 2 tablespoons, optional Fresh parsley, chopped

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C), and line a large rimmed baking sheet with parchment paper if desired. Peel and seed the butternut squash, then cut it into evenly sized 1-inch cubes.
  2. Toss the squash cubes with olive oil, kosher salt, black pepper, and cinnamon. Spread them in a single layer on the baking sheet, leaving space between pieces so they roast instead of steam.
  3. Roast for 25–35 minutes, turning the squash once halfway through. Continue until the edges are browned and the centers are easily pierced with a fork.
  4. Transfer the hot squash to a serving bowl. Fold in the dried cranberries and crumbled feta while the squash is still warm.
  5. Garnish with chopped parsley and optional toasted pecans or walnuts. Serve warm.

Notes

For a sweeter version, add 1 tablespoon maple syrup or honey before roasting. Replace cinnamon with 1 teaspoon fresh thyme or rosemary, or add 1 tablespoon balsamic vinegar or lemon juice just before serving. Add cranberries and feta after roasting so the fruit does not scorch and the feta stays creamy and crumbly.