A beautiful sweet-and-savory roasted squash dish topped with creamy feta, dried cranberries, crunchy walnuts, and fresh thyme. Similar combinations commonly use roasted squash with feta, walnuts, cranberries, and a honey-based glaze.
Ingredients
For the squash:
- 1 medium butternut squash, about 2 lb (900 g)
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the topping:
- ½ cup crumbled feta cheese
- ⅓ cup walnuts, roughly chopped
- ¼ cup dried cranberries
- 1–2 tbsp fresh thyme
- Optional: 1 tbsp pumpkin seeds
Optional cranberry glaze:
- 2 tbsp cranberry sauce
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp orange or lemon juice
Instructions
- Preheat oven: Heat oven to 425°F (220°C).
- Prepare squash: Peel, remove the seeds, and slice the butternut squash into thin, even wedges.
- Season: Place squash on a baking tray. Drizzle with olive oil and honey, then sprinkle with thyme, garlic powder, paprika, salt, and pepper.
- Roast: Arrange in a single layer and roast for 30–40 minutes, turning carefully halfway through, until tender and caramelized around the edges.
- Toast walnuts: Toast walnuts in a dry skillet for 2–3 minutes until fragrant.
- Make glaze: Mix cranberry sauce, honey, balsamic vinegar, and citrus juice. Warm gently for 2–3 minutes if desired.
- Assemble: Transfer roasted squash to a serving dish. Scatter feta, cranberries, and toasted walnuts over the top.
- Finish: Drizzle with the cranberry glaze and garnish with fresh thyme.
- Serve: Serve warm as a side dish or vegetarian main course.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Total Time: 45–55 minutes
- Servings: 6
- Course: Side Dish
- Cuisine: Mediterranean-inspired
- Difficulty: Easy
Nutrition Information
Estimated per serving (with glaze; varies by exact ingredients):
- Calories: ~300–330 kcal
- Protein: ~7 g
- Carbohydrates: ~38 g
- Fat: ~17 g
- Fiber: ~6 g
- Sugar: ~18 g
- Sodium: ~350–450 mg
For comparison, a roasted pumpkin salad with feta, walnuts and cranberries is reported around 277 calories per serving, depending on the dressing and quantities used.
Q&A
Q: Can I use pumpkin instead of butternut squash?
A: Yes. Pumpkin, honeynut squash, or acorn squash can all work well.
Q: Can I use pecans instead of walnuts?
A: Absolutely. Pecans give the dish a slightly sweeter, buttery flavor.
Q: Can I make it ahead?
A: Yes. Roast the squash ahead of time and refrigerate it. Reheat gently and add the feta, cranberries, and walnuts afterward.
Q: Can I make it vegetarian?
A: Yes, this recipe is vegetarian as written.
Q: What can I serve it with?
A: It pairs nicely with roasted chicken, turkey, salmon, couscous, quinoa, or a fresh green salad.
Q: Can I skip the honey?
A: Yes. The squash and cranberries already provide natural sweetness. You can also use maple syrup.
Q: How do I keep the walnuts crunchy?
A: Add them after roasting rather than roasting them for the entire cooking time. Toasting them separately for a few minutes works especially well.
Pro Tip
Don’t overcrowd the roasting tray. Giving the squash space helps it brown and caramelize instead of steaming, creating the golden edges seen in the photo.