Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze
½ cup dried cranberries:
Their tart sweetness contrasts beautifully with the caramelized squash.
3 tablespoons honey:
Used to make the glaze—it binds the cranberries and creates a glossy finish.
2 tablespoons butter:
Adds richness and helps create that sticky, luscious glaze.
½ cup crumbled feta cheese:
Its salty, creamy tang balances the sweet elements perfectly.
⅓ cup toasted walnuts, chopped:
Provide crunch, warmth, and a nutty aroma that ties the dish together.
Fresh rosemary sprig (for garnish):
Optional, but it adds a lovely aroma and a festive presentation.
– Step-by-Step Preparation Method
Step 1: Prepare and Roast the Squash
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
In a large bowl, toss the cubes with olive oil, salt, pepper, and thyme (if using).
Spread evenly on a baking sheet lined with parchment paper.
Roast for 25–30 minutes, stirring halfway through, until the edges are golden and caramelized.
Step 2: Make the Cranberry-Honey Glaze
In a small saucepan over low-medium heat, melt the butter.
Add honey and cranberries, stirring until the cranberries plump and the mixture thickens slightly—about 3–4 minutes.
Remove from heat and let it cool slightly. The glaze should be syrupy but not runny.
Step 3: Combine Everything
Transfer the roasted squash to a serving platter.
Drizzle the cranberry-honey glaze evenly over the top.
Sprinkle with feta cheese and toasted walnuts.
Garnish with chopped parsley or a rosemary sprig.
Serve warm as a side dish or even as a vegetarian main.
– Serving Suggestions
