When autumn rolls around, there’s no better way to celebrate the season’s flavors than with this Roasted Butternut Squash with Cranberries, Pecans, and Feta. It’s a stunning, sweet-meets-savory side dish that brings color, texture, and irresistible flavor to your table. Whether you’re serving it at Thanksgiving, a cozy dinner party, or just a weeknight meal, this recipe always impresses.
Why I Love This Recipe
This dish is the perfect balance of warmth, sweetness, and tang. The butternut squash roasts up tender and caramelized, the cranberries burst with bright tartness, the pecans add crunch, and the creamy feta ties it all together with a salty bite. It’s beautiful to look at and even better to eat—and it comes together with very little effort.
Ingredients 🛒
- 1 large butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt and pepper, to taste
- ½ cup fresh cranberries
- ¼ cup pecans, roughly chopped
- ¼ cup crumbled feta cheese
- Fresh thyme sprigs, for garnish
Ingredient Swaps & Notes
- Maple glaze it: Drizzle with a touch of maple syrup before roasting for added sweetness.
- Use goat cheese instead of feta for a creamier, tangier finish.
- Swap in walnuts or slivered almonds for the pecans.
- Frozen cranberries? You can use them straight from the freezer—no need to thaw.
Directions 👩🍳
🔥 Step 1: Preheat Your Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
🍠 Step 2: Toss the Squash
In a large mixing bowl, toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated.
🥄 Step 3: Roast It
Spread the squash out in a single layer on your prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until the edges are golden and the pieces are fork-tender.
🍒 Step 4: Add Cranberries & Pecans
Remove the squash from the oven and sprinkle fresh cranberries and chopped pecans over the top. Return to the oven for another 5 minutes, just until the cranberries soften and begin to burst.
🧀 Step 5: Finish with Feta
Transfer everything to a serving dish. Sprinkle with crumbled feta and garnish with fresh thyme sprigs. Serve warm or at room temperature.
Tips for Success
- Make sure your squash pieces are uniform in size for even roasting.
- Don’t overcrowd the pan—use two sheets if needed to ensure caramelization.
- Add a sprinkle of cinnamon or nutmeg for extra autumn flavor.
- Want extra crispiness? Roast the pecans on their own for the last 5 minutes.
Serving Suggestions and Pairings
This dish makes a beautiful side to hearty proteins or a vegetarian main event:
- Serve alongside roast chicken, turkey, or pork tenderloin.
- Pair with a skillet like Tomato Okra Sausage for a comforting dinner.
- It complements pasta dishes and casseroles like Sheet Pan Quesadillas beautifully.
- For dessert? Go seasonal with Pumpkin Spice Muffins or Chocolate Chip Cookie Dough Brownie Bombs.
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F or microwave until heated through.
- Pro tip: Try the leftovers over salad greens with a balsamic drizzle for a killer lunch.
More Recipes You’ll Love
Craving more fall flavors or festive sides? Try these next:
- Easy Pumpkin Spice Muffins – cozy and quick
- Chocolate Chip Cookie Dough Brownie Bombs – for the sweet tooth
- Easy Coconut Macaroons – just three ingredients
- Tomato Skillet with Okra and Sausage – fast and flavorful
Final Thoughts
This Roasted Butternut Squash with Cranberries, Pecans, and Feta is everything you want in a fall side dish—easy, vibrant, and packed with cozy flavor. It’s one of those recipes you’ll find yourself making on repeat from October through the holidays.
Tried it? Tag us @chefmaniac to show off your fall table spread! And stick around for more seasonal recipes and flavor-forward dishes everyone will love.
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