Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze

Ouadie Rhabbouron

Instructions

  1. Roast the squash

    • Preheat oven to 425°F (220°C).

    • Toss squash with olive oil, salt, pepper, and optional spices.

    • Spread on a baking sheet in a single layer.

    • Roast for 30–35 minutes, flipping halfway, until golden and caramelized on the edges.

  2. Make the cranberry-honey glaze

    • In a small saucepan, combine cranberries, honey, balsamic vinegar (or orange juice), and water.

    • Simmer over medium-low heat for 5–7 minutes, until cranberries soften and the glaze thickens slightly.

    • Remove from heat.

  3. Toast the walnuts

    • In a dry skillet over medium heat, toast walnuts for 3–4 minutes, stirring often, until fragrant.

    • Set aside.

  4. Assemble

    • Transfer roasted squash to a serving dish.

    • Drizzle with warm cranberry-honey glaze.

    • Sprinkle with toasted walnuts and crumbled feta.

    • Garnish with herbs if using.

Tips & Variations

  • Swap goat cheese for feta if you want it creamier.

  • Add arugula or spinach to turn this into a warm salad.

  • Works great as a holiday side dish or a vegetarian main with quinoa.

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