Roasted Butternut Squash with Cranberries and Feta

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Sweet, savory, and vibrantly colorful, Roasted Butternut Squash with Cranberries and Feta is a side dish that steals the show. The natural sweetness of caramelized butternut squash mingles beautifully with the tart pop of roasted cranberries, while crumbles of creamy feta lend a touch of salt and richness. It’s a dish that feels festive and comforting, yet bright and modern.

Perfect for holiday tables or cozy weeknight dinners, this recipe offers a stunning contrast of textures and flavors. The roasted squash is tender and slightly crisp on the edges, the cranberries add chew and tang, and the feta softens with a luxurious creaminess. Finished with a hint of herbs and olive oil, every bite bursts with seasonal flair.

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Ingredients for this Roasted Butternut Squash with Cranberries and Feta

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh or frozen cranberries
• 1 tablespoon maple syrup (optional, for extra sweetness)
• 1/2 cup crumbled feta cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

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Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to ensure easy cleanup.

Step 2: Roast the Squash

Place the peeled and cubed butternut squash in a large bowl. Drizzle with olive oil, sprinkle with salt and black pepper, then toss to coat evenly. Spread the squash cubes in a single layer on the prepared baking sheet. Roast for 25 minutes, turning once halfway through to ensure even browning.

Step 3: Add Cranberries

Remove the tray from the oven and scatter the cranberries over the partially roasted squash. If using maple syrup, drizzle it over the top for a hint of sweetness that balances the tartness of the cranberries. Return the tray to the oven and roast for another 10-15 minutes, until the cranberries burst and the squash is tender and caramelized.

Step 4: Assemble and Serve

Transfer the roasted squash and cranberries to a serving dish. While still warm, sprinkle with crumbled feta cheese and chopped parsley if using. Serve immediately as a side dish or as a warm salad-style plate. The flavors truly shine when served warm, but this dish is also delicious at room temperature.

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Frequently Asked Questions

Can I use frozen cranberries?

Yes! Frozen cranberries work just as well as fresh. No need to thaw them before roasting—just add them straight to the baking sheet.

What can I substitute for feta cheese?

If you prefer a different cheese, goat cheese or blue cheese are great alternatives that provide a similar creamy and tangy contrast.

Is this recipe suitable for vegans?

To make this dish vegan, simply omit the feta or use a plant-based feta alternative.

Can I add nuts for crunch?

Absolutely. Toasted pecans or walnuts make an excellent addition and add a lovely crunch and nutty depth.

How can I make this ahead of time?

You can roast the squash and cranberries in advance, then reheat and add the feta and parsley just before serving to keep the textures fresh.

What main dishes pair well with this side?

This dish pairs beautifully with roasted poultry, pork tenderloin, or even as part of a grain bowl with quinoa or farro.

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