Ingredients
For the Squash
- 1 large butternut squash (about 2½–3 lb), peeled, seeded, and cut into 1-inch cubes
- 2 tbsp olive oil
- 1½ tbsp honey
- 1 tsp garlic powder
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cinnamon
Toppings
- ⅓ cup dried cranberries
- ½ cup crumbled feta cheese
- ⅓ cup pumpkin seeds (pepitas)
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven: Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Season squash: Add cubed butternut squash to a bowl. Toss with olive oil, garlic powder, thyme, paprika, salt, pepper, and cinnamon.
- Roast: Spread the squash in a single layer without overcrowding. Roast for 20 minutes.
- Add honey: Remove from the oven, drizzle honey over the squash, and toss gently. Return to the oven for another 8–12 minutes, until tender and caramelized. High-heat roasting and spacing the cubes out helps create browned edges instead of steaming.
- Add toppings: Transfer the hot squash to a serving dish. Sprinkle with dried cranberries, pumpkin seeds, and crumbled feta.
- Garnish: Finish with fresh parsley and serve warm.
Nutrition — Approx. per serving
- Calories: 280–330 kcal
- Protein: 7–9 g
- Carbohydrates: 42–48 g
- Fat: 11–14 g
- Fiber: 6–8 g
- Sugar: 18–22 g
Nut / Allergen Info
- Contains: Dairy from feta.
- Pumpkin seeds (pepitas) are seeds, not tree nuts.
- Nut-free: Yes, if all packaged ingredients are processed in a nut-free facility.
- Gluten-free: Naturally gluten-free, but check packaged ingredients for cross-contact.
- Dairy-free option: Replace feta with a dairy-free feta alternative.