Instructions
1. Roast the Squash:
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Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
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In a large bowl, toss the cubed squash with olive oil, dried herbs (if using), salt, and pepper until evenly coated.
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Spread in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and caramelized at the edges. Remove from oven.
2. Prepare the Glaze:
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While the squash roasts, combine the cranberries, honey, and butter in a small saucepan over medium-low heat.
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Cook, stirring frequently, until the butter melts, the cranberries plump, and the mixture becomes syrupy (about 3–4 minutes). Remove from heat.
3. Assemble:
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Transfer the warm roasted squash to a serving platter or bowl.
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Drizzle the warm cranberry-honey glaze evenly over the squash.
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Top generously with crumbled feta and toasted walnuts. Garnish with fresh herbs if desired.
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Serve immediately while warm.
Tips for Success
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Even Cuts: Cube the squash uniformly for consistent roasting.
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Don’t Crowd: Spread squash in a single layer on the pan to ensure caramelization, not steaming.
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Toast Nuts: Toasting the walnuts in a dry pan for a few minutes maximizes their flavor and crunch.
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Balance Flavors: Adjust to taste—add more honey for sweetness or more feta for a salty tang.
Serving Suggestions
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As a Side: Pairs wonderfully with roast chicken, grilled salmon, or holiday ham.
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As a Main: Serve over a bed of baby spinach or arugula for a hearty salad.
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Extra Touch: A drizzle of balsamic reduction adds a lovely extra layer of flavor.
FAQ & Variations
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Make Ahead: Roast squash and make glaze separately up to a day ahead. Reheat gently and assemble just before serving.
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Vegan Option: Use vegan butter and substitute the feta with a plant-based alternative or a sprinkle of nutritional yeast.
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Cheese Alternatives: Goat cheese or ricotta salata are excellent substitutes for feta.
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Using Frozen Squash: Thaw completely and pat very dry to remove excess moisture before roasting.
Nutrition (Per Serving, Approximate)
Calories: 250 | Protein: 5g | Fat: 14g | Carbohydrates: 28g | Fiber: 4g | Sugar: 15g
Rich in Vitamin A, Vitamin C, and healthy fats.
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