Description
Sweet caramelized butternut squash is roasted until tender and golden, then topped with creamy tangy feta and a bright cranberry drizzle. This easy fall side dish balances sweet, salty, and tart flavors beautifully.
Ingredients
Scale
- For the butternut squash:
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- For the cranberry drizzle:
- 1/2 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- For the topping:
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, salt, black pepper, and ground cinnamon until evenly coated.
- Heat butter in a large oven-safe skillet over medium-high heat. Add the squash in a single layer and cook without stirring for 4-5 minutes, until the underside is caramelized.
- Sprinkle the brown sugar over the squash and toss gently to coat.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, until the squash is tender and caramelized.
- While the squash roasts, combine cranberries, orange juice, and maple syrup in a small saucepan. Bring to a simmer and cook for 8-10 minutes, until the cranberries burst and the mixture thickens slightly. Stir in balsamic vinegar.
- Remove the roasted squash from the oven and drizzle with the cranberry mixture.
- Sprinkle crumbled feta cheese and chopped parsley over the top before serving.
Notes
For a vegan version, use vegan butter or additional olive oil and omit the feta or replace with a dairy-free feta-style crumble. The cranberry drizzle can be prepared ahead of time and gently reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 22 g
- Fat: 16 g
- Carbohydrates: 42 g
- Protein: 6 g