🎃✨ Caramelized Butternut Squash with Feta, Walnuts & Cranberry-Honey Glaze

Rich, tangy, nutty, and beautifully balanced with Mediterranean flavors.

⭐ Ingredients (Serves 4–6)

For the Roasted Squash

• 1 large butternut squash (about 2–2.5 lbs), peeled and cubed (1-inch pieces)

• 2 tbsp olive oil

• 1 tbsp honey or pure maple syrup

• ½ tsp ground cinnamon

• ¼ tsp smoked paprika (optional but great for depth)

• Salt & black pepper to taste

Mediterranean Toppings

• ½ cup crumbled feta cheese

• ⅓ cup walnuts, lightly toasted and chopped

• 2–3 tbsp fresh parsley, chopped

Cranberry-Honey Glaze

• ½ cup fresh or frozen cranberries

• 2 tbsp honey (or to taste)

• 1 tbsp apple cider vinegar or lemon juice

• 2 tbsp water

• Pinch of salt

🍳 Directions

1. Roast the Butternut Squash

1. Preheat oven to 425°F (220°C).

2. Place squash cubes on a baking sheet lined with parchment.

3. Drizzle with olive oil, honey, cinnamon, smoked paprika, salt, and pepper.

4. Toss well to coat evenly.

5. Spread out in a single layer so pieces caramelize instead of steam.

6. Roast 25–30 minutes, flipping halfway, until golden and tender.

2. Make the Cranberry-Honey Glaze

1. In a small saucepan, combine cranberries, honey, vinegar (or lemon), water, and salt.

2. Bring to a simmer over medium heat.

3. Cook 5–7 minutes, stirring occasionally, until cranberries burst and the mixture thickens into a syrupy glaze.

4. Taste and adjust sweetness or acidity.

3. Assemble

1. Transfer roasted squash to a serving platter.

2. Drizzle with warm cranberry-honey glaze.

3. Sprinkle with feta, walnuts, and fresh parsley.

🍽️ Serving Ideas

Pairs beautifully with:

• Roast chicken or turkey

• Mediterranean herb lamb

• Grilled salmon

• Couscous or quinoa

• A mezze-style table with hummus, olives, and warm pita

🌱 Tips & Variations

• Add fresh mint for a brighter Mediterranean profile.

• Swap walnuts for pistachios or pecans.

• For extra creaminess, mix some labneh into the glaze as a finishing swirl.

• Add roasted red onions or carrots for more color.

• Turn it into a warm salad by serving over arugula or spinach.