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    Home » Recipes » Side Dishes » Butternut Squash with Cranberries and Feta

    Butternut Squash with Cranberries and Feta

    Published: Nov 27, 2015 · Modified: Sep 16, 2020 by Barbara Curry · This post may contain affiliate links.

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    Butternut Squash with Cranberries and Feta ingredients and on a plate.

    Roasted butternut squash with fresh cranberries and feta is a healthy side dish recipe that’s so easy to make. Oven roasted squash and cranberries drizzled with honey combine for the perfect addition to a weeknight dinner or holiday meal.

    A black platter with roasted butternut squash with cranberries and feta
    Butternut Squash with Cranberries and Feta

    I can’t get enough butternut squash, whether just roasted by itself, in soup or risotto or mixed with cranberries and feta. I love making this around the holidays when fresh cranberries are everywhere. However, cranberries freeze so well and I can find frozen cranberries at Whole Foods all year long.  This is one of those recipes where you don’t need to use exact measurements, just throw in a handful of cranberries with your squash and season as you like.

    Honey is added to offset the tart cranberries, but it only takes about a tablespoon because when the squash is roasted it is naturally sweet. So go light on the honey, you may need less than you think.

    When you look at this you might not think that feta, cranberries and butternut squash would go well together, but you’ll be missing out if you don’t try this. The slightly salty feta combined with the tart cranberries make this an amazing side dish.

    A spoon scooping out a serving of butternut squash with cranberries
    Butternut Squash with Cranberries and Feta

    Don’t be put off by the fact that butternut squash takes some effort to cut. First of all, most groceries carry it already cubed in the produce section. However, it’s not that hard to peel and cut your own.

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      Tips for peeling and cutting a butternut squash

      • You will need a vegetable peeler, but the skin can still be tough, so poke some holes in it with a fork and put it in the microwave for 1-2 minutes and then peel. This will soften the skin a bit.
      • Once peeled, cut off the ends, you need a sturdy knife to cut a butternut squash.
      • Cut it in half and then cut each half down the center.
      • The fat end will have seeds, remove these with an ice cream scoop, it’s much easier than a spoon
      • Now just slice and cut the slices into even cubes.
      A cutting board with cubed butternut squash and a beaker of fresh cranberries
      Butternut Squash with Cranberries and Feta

      If you don’t have a heavy duty knife then I would not suggest cutting a butternut squash, stick with the precut package from the grocery.

      Extend the Life of your Berries by 2 weeks!

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        How do you roast a butternut squash

        Whether you’re making butternut squash with cranberries and feta or butternut squash galette or a roasted butternut squash salad, the method for roasting is the same.

        Step 1: Toss the cubes in some olive oil, salt and pepper.

        Step 2: Place the cubes on a rimmed baking sheet lined with parchment paper.

        Step 3: Baked for 30 minutes. If making this recipe, take the squash out after 20 minutes and add the cranberries for the last 10 minutes. 

        A baking pan of roasted butternut squash and cranberries

        Once the squash and cranberries are cooked, remove from the oven and drizzle with honey and sprinkle with cinnamon. Right before serving add the feta and serve warm.

        More ways to use butternut squash

        Roasting butternut squash will intensify the sweetness of this awesome vegetable. It’s great all by itself with salt and pepper but here are some other ideas to experiment with.

        • Fifteen Spatulas has this yummy soup recipe
        • Try mashing it like Spend with Pennies does
        • Add it to some pasta for a delicious meal by Damned Delicious

        Need some other side dish recipes

        • Roasted carrots with a drizzle of vinaigrette dressing is a favorite
        • Charred corn, while super simple is bursting with flavor
        • Try roasting cauliflower in browned butter
        • Crush and roast some new potatoes

        If you make Roasted Butternut Squash with Cranberries and Feta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.

        A black platter with roasted butternut squash with cranberries and feta

        Butternut Squash with Cranberries and Feta

        Author: Barbara Curry
        Roasted butternut squash with fresh cranberries and feta is a healthy side dish recipe that's so easy to make. Oven roasted squash and cranberries drizzled with honey combine for the perfect addition to a weeknight dinner or holiday meal.
        5 from 2 votes
        Print Pin
        PREP: 15 minutes
        COOK: 30 minutes
        Servings: 6

        Ingredients
         

        • 1 butternut squash peeled and chopped into 1 inch pieces
        • 1 tablespoon olive oil
        • ½ teaspoon garlic powder
        • salt and pepper
        • 1 cup fresh cranberries
        • 1-2 tablespoons honey
        • ¼ teaspoon cinnamon
        • ¼ cup feta cheese
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        Instructions
         

        • Preheat oven to 400º. Place parchment paper on a rimmed baking sheet.
        • Toss squash with olive oil, salt and pepper and garlic powder and pour onto prepared baking sheet. Roast for 20 minutes.
        • Remove from oven and add cranberries. Return to oven and roast an additional 10 minutes, until cranberries are soft and have burst slightly.
        • Remove from oven and drizzle with honey and cinnamon. Add feta and serve.
        Barbara’s Tips + Notes
        Microwave the butternut squash for a minute to make it easier to peel.

        Nutrition

        Calories: 113kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 75mg | Potassium: 454mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13324IU | Vitamin C: 28mg | Calcium: 91mg | Iron: 1mg
        Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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        Comments

        1. Emily Robertson says

          November 20, 2019 at 9:53 pm

          We love this! Such a bright and delicious change from our usual plain baked squash. We are putting frozen cranberries in the freezer so we can continue to make it until the butternut squash is used up.

          Reply
          • Barbara Curry says

            November 21, 2019 at 7:40 pm

            That’s a great idea.

            Reply
        2. KAREN SPRATT says

          November 28, 2019 at 12:02 am

          I tried this first with the fresh cranberries and it was delicious but a bit too tart for some of my family. Next time I made it I cooked the squash for the entire 30 mins and then prior to serving added some dried and slightly sweetened cranberries with the feta and honey. So much better for us. Tip – do not try to add the dried cranberries in the last 10 mins of cooking as they turn to bullets. Love this recipe. So fresh and different. So colorful too.

          Reply
          • Barbara Curry says

            November 28, 2019 at 11:30 am

            Karen, what a great adaptation to add the dried cranberries instead of fresh, especially when it’s not cranberry season. I agree not to add them until the end!

            Reply
        3. Christine says

          November 19, 2020 at 2:38 am

          Such a delicious recipe. For me I would stick to the fresh cranberries as I don’t see how the dried could do it justice. The tartness balances with the feta which is soooo good.

          Reply
          • Barbara Curry says

            November 20, 2020 at 2:42 pm

            I do like the tartness the fresh cranberries add. Glad you liked it.

            Reply
        4. Eileen Anderson says

          November 25, 2020 at 2:04 pm

          5 stars
          Made this recipe and followed the directions right up until I realized I didn’t have any honey. Oh no, what to do! Since I am a big fan of pepper jelly, I grabbed a jar from the fridge, put the pepper jelly, water and cranberries in a saucepan and simmered until the cranberries began to burst. I poured this mixture over the roasted butternut squash. Don’t forget the feta cheese. It takes this dish from good to perfect

          Reply
          • Barbara Curry says

            November 26, 2020 at 9:46 am

            I love that you improvised with pepper jelly, yum!

            Reply
        5. kathleen says

          November 22, 2021 at 3:12 pm

          can I use craisins?

          Reply
          • Barbara Curry says

            November 22, 2021 at 6:21 pm

            Yes, Craisins would be delicious.

            Reply

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        Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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