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Roasted butternut squash with feta and cranberries on a baking sheet.

Roasted Butternut Squash with Feta and Cranberries

A vibrant, Mediterranean-inspired side dish featuring honey-caramelized butternut squash, tangy feta cheese, and tart cranberries. Perfect for holiday tables or healthy weeknight dinners, this recipe balances sweet, savory, and salty flavors with a satisfying rustic crunch from toasted pumpkin seeds.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Greek, Middle Eastern
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, sliced into half-moons
  • 3 tbsp extra virgin olive oil
  • 2 tbsp honey
  • 1/2 cup cranberries fresh or dried
  • 1/2 cup feta cheese crumbled
  • 1/4 cup pumpkin seeds pepitas
  • Salt & Black Pepper to taste
Optional:
  • 1/2 tsp cinnamon

Method
 

  1. Preheat oven to 400°F (200°C) and line a tray with parchment paper.
  2. Toss squash with olive oil, honey, and seasonings in a large bowl.
  3. Arrange in a single layer on the tray.
  4. Roast for 25–30 minutes, flipping halfway. Add fresh cranberries during the last 10 minutes.
  5. Garnish with feta and pumpkin seeds while warm. Serve immediately.

Notes

  • For the Best Crunch: If your pumpkin seeds are raw, toast them in a dry pan for 2-3 minutes over medium heat before adding them to the dish to enhance their nuttiness.
  • Squash Prep: Ensure your squash slices are roughly the same thickness (about 1/2 inch) so they cook at the same rate.
  • Make-Ahead: You can roast the squash up to 2 days in advance. Reheat in the oven at 350°F until warm before adding the fresh feta and seeds.
  • Vegan Option: To make this vegan, swap the honey for maple syrup and omit the feta or use a plant-based almond-based "feta" alternative.