Honey I Ate The Butternut Squash…… With Cranberries And Feta

Side dishes for meals and especially special holidays are like the step-child of the dinner. Everyone is focused on the turkey, ham, or roast, and the vegetable side dish is an afterthought. So trying to create a tasty side dish that can hold its own with the main dish or “star” of the meal has always been a challenge. 

When our local farmer’s market was closing at the end of summer, they had squash on sale for 50 cents a pound. I couldn’t resist a sale like that, so I stocked up on butternut, acorn, and delicata squash. I used butternut squash in a soup, delicata squash in a beef stew, and stuffed an acorn squash sometime in the past few months, and still have several squash to cook up.  So I decided to try one of these squashes as a side dish. Found this recipe, so butternut it is!


This recipe will shine at any dinner table and may convert a few people who are vegetable shy. Great for a crowd. 


Serves 8

Honey Roasted Butternut Squash With Cranberries and Feta

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  • 1 large butternut squash, peeled and chopped
  • 2 cups fresh cranberries (I used a can of whole cranberries)
  • 2-3 tablespoons honey
  • 1/4 cup feta finely crumbled (I would recommend a bit more if you have a large squash)
  • 1-2 tablespoons olive oil
  • salt, pepper and garlic powder
  • ground cinnamon (optional)
  • fresh or dried parsley to garnish (optional)


  1. Pre-heat over to 400 degrees.
  2. Spray baking sheet with cooking oil or drizzle with olive oil.
  3. Add cubed squash to the baking sheet and drizzle squash with olive oil.
  4. Season with salt, pepper, and garlic powder to your taste preference.
  5. Roast for 25 minutes on the center rack.
  6. Add fresh or canned cranberries to the roasting pan with the squash and cook for another 10-15 minutes or until fresh cranberries have started to soften and burst a bit.
  7. Remove pan from oven and sprinkle cinnamon on squash along with feta and honey.
  8. Garnish with parsley (optional).


I would add chopped walnuts or almonds on top to add a bit of crunch.


Calories: 69 cal
Carbohydrates: 9 g
Fat: 4 g
Sodium: 73 g
Cholesterol: 4 g
Protein: 1 g
Fiber: 1 g

3 thoughts on “Honey I Ate The Butternut Squash…… With Cranberries And Feta”

  1. Pingback: Roasted Butternut Squash With Ricotta Gnocchi | Christina's Food And Travel

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