As the air turns crisp and the leaves begin to fall, our cravings shift towards warm, comforting, and irresistibly festive dishes. If you’re searching for a side dish that will not only nourish your loved ones but truly wow them at the table, your search is over. This Caramelized Butternut Squash with Feta, Walnuts, and a Cranberry-Honey Glaze is the perfect centerpiece for any autumn gathering.
Thank you for reading this post, don’t forget to subscribe!Imagine tender, sweet squash with beautifully caramelized edges, paired with salty, creamy feta and crunchy walnuts. The final flourish? A vibrant, sweet-tart cranberry-honey glaze that ties everything together in a burst of color and flavor. It’s the sweet, savory, and festive side dish your Thanksgiving or Christmas feast has been missing.
Why You’ll Love This Holiday Side Dish
- Incredibly Easy: With just 10 minutes of active prep work, the oven does most of the heavy lifting.
- A Flavor & Texture Powerhouse: Enjoy the perfect balance of sweet, savory, creamy, and crunchy in every single bite.
- Naturally Gluten-Free: This recipe is effortlessly gluten-free, making it a safe and delicious option for all your guests.
- Perfectly Caramelized: Our simple roasting method ensures the butternut squash becomes tender on the inside and beautifully caramelized on the outside.
- Impressively Festive: With its gorgeous autumn colors and elegant presentation, this dish looks as spectacular as it tastes.
Ingredients List
For the Roasted Squash:
- 1 medium butternut squash (about 900 g / 2 lb), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Cranberry-Honey Glaze & Toppings:
- 1/4 cup (60 ml) honey
- 2 tablespoons dried cranberries
- 1 tablespoon water
- 1/2 cup (75 g) feta cheese, crumbled
- 1/3 cup (40 g) walnuts, roughly chopped
- Fresh rosemary sprigs for garnish (optional)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Toss the cubed butternut squash in a large bowl with the olive oil, maple syrup, chopped rosemary, salt, and pepper until evenly coated.
- Roast the squash on the prepared baking sheet for 25-30 minutes, or until the squash is fork-tender and the edges are caramelized and golden brown. Stir once halfway through the cooking time for even browning.
- Whisk the glaze together while the squash is roasting. In a small saucepan over low heat, combine the honey, dried cranberries, and water. Warm gently for 3-5 minutes, whisking occasionally, until the cranberries are softened and the glaze is syrupy. Remove from heat.
- Assemble the dish by transferring the roasted butternut squash to a serving platter. Drizzle the warm cranberry-honey glaze over the top, then sprinkle generously with the crumbled feta and chopped walnuts. Garnish with a fresh rosemary sprig if desired.
- Serve immediately and enjoy the symphony of flavors and textures!
Tips for Perfection
- Uniform Cubes: Try to cut the squash into similarly sized pieces. This ensures everything roasts evenly, so you don’t end up with some pieces mushy and others undercooked.
- Toast Your Walnuts: For an even deeper, nuttier flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before chopping and sprinkling over the dish.
- Fresh vs. Dried Herbs: While dried rosemary can work in a pinch, fresh rosemary truly makes a difference here, providing a brighter, more aromatic flavor.
- Make it Ahead: You can peel and cube the squash up to a day in advance. Store it in an airtight container in the refrigerator to cut down on prep time the day of your event.
- Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, though the walnuts will lose some of their crunch.
