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

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

🛒 Ingredients (Serves 4–6)

For the squash:

• 1 large butternut squash, peeled and cubed

• 2 tbsp olive oil

• 1–2 tbsp brown sugar (optional, for extra caramelization)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cinnamon (optional)

For the glaze:

• ⅓ cup dried cranberries

• 2 tbsp honey

• 1 tbsp balsamic vinegar

• 1 tbsp orange juice (fresh preferred)

• Pinch of salt

For topping:

• ½ cup crumbled feta cheese

• ⅓ cup toasted walnuts, roughly chopped

• Fresh thyme or parsley (optional garnish)

🔥 Instructions

1️⃣ Roast the Squash

1. Preheat oven to 400°F (200°C).

2. Toss cubed squash with olive oil, salt, pepper, cinnamon, and brown sugar (if using).

3. Spread in a single layer on a baking sheet.

4. Roast for 25–35 minutes, flipping halfway, until tender and caramelized at the edges.

2️⃣ Make the Cranberry-Honey Glaze

1. In a small saucepan over medium heat, combine cranberries, honey, balsamic vinegar, orange juice, and a pinch of salt.

2. Simmer for 3–5 minutes, until slightly thickened and glossy.

3. Remove from heat and let cool slightly (it will thicken more as it sits).

3️⃣ Toast the Walnuts

• In a dry skillet over medium heat, toast walnuts for 3–5 minutes, stirring often, until fragrant.

4️⃣ Assemble

1. Transfer roasted squash to a serving platter.

2. Drizzle with cranberry-honey glaze.

3. Sprinkle with feta and toasted walnuts.

4. Garnish with fresh thyme or parsley.

✨ Flavor Notes

• Sweet caramelized squash

• Tangy-salty feta

• Crunchy toasted walnuts

• Bright, slightly tart cranberry glaze

🌟 Optional Variations

• Add arugula for a warm fall salad.

• Substitute goat cheese for feta.

• Add a pinch of red pepper flakes for heat.

• Use maple syrup instead of honey for a deeper autumn flavor.