Crispy Honey-Roasted Butternut with Cranberries, Feta & Pumpkin Seeds

Sweet, savory, crispy-edged roasted butternut squash tossed with tangy feta, chewy cranberries, fresh herbs, and crunchy pumpkin seeds. A beautiful side dish for dinner, holidays, or meal prep.

 Ingredients

For the roasted butternut squash

• 1 medium butternut squash, peeled and cut into 1-inch cubes — about 5–6 cups
• 2 tbsp olive oil
• 1½ tbsp honey
• 1 tsp dried thyme
• ½ tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp chili flakes, optional

For topping

• ⅓ cup dried cranberries
• ⅓ cup crumbled feta cheese
• ¼ cup pumpkin seeds (pepitas), preferably roasted
• 2 tbsp fresh parsley, finely chopped

Optional finishing drizzle

• 1 tbsp honey
• 1 tbsp lemon juice
• 1 tsp olive oil

👩‍🍳 Instructions

1. Prepare the squash

1. Preheat your oven to 425°F (220°C).
2. Peel the butternut squash and remove the seeds.
3. Cut into roughly 1-inch cubes. Try to keep the pieces similar in size so they cook evenly.
4. Pat the cubes dry with a paper towel. Removing excess moisture helps them become crispier.

2. Make the seasoning

In a large bowl, whisk together:

• Olive oil
• Honey
• Thyme
• Oregano
• Smoked paprika
• Garlic powder
• Salt
• Black pepper
• Chili flakes, if using

3. Coat the squash

Add the butternut cubes and toss thoroughly until every piece is lightly coated.

4. Roast

1. Spread the squash onto a large baking sheet in one layer.
2. Leave some space between the pieces. Crowding the pan will cause the squash to steam instead of crisp.
3. Roast for 25–35 minutes, turning the pieces halfway through.
4. Continue roasting until the edges are deeply golden and crispy and the centers are fork-tender.

5. Add the toppings

Transfer the hot roasted squash to a serving dish.

Scatter over:

• Dried cranberries
• Crumbled feta
• Pumpkin seeds
• Fresh parsley

6. Finish

For extra flavor, whisk together the optional honey, lemon juice, and olive oil and drizzle lightly over the finished dish.

Serve warm.

🍯 No-Sugar / Lower-Sugar Option

Since the original recipe contains honey and dried cranberries, it isn’t technically sugar-free.

For a lower-sugar version:

• Replace the honey with a suitable zero-calorie sweetener.
• Use unsweetened dried cranberries if available, or reduce/omit them.
• Keep the natural sweetness of the roasted butternut squash.
• Add extra lemon juice, cinnamon, chili, or herbs for flavor.

Note: Butternut squash naturally contains carbohydrates, so even without added sugar it isn’t a zero-carb food.

📊 Approximate Nutrition

Based on 6 servings, using the original honey and cranberries:

• Calories: ~230–250
• Protein: ~5–6 g
• Carbohydrates: ~32–35 g
• Fiber: ~5–6 g
• Net carbs: ~27–30 g
• Fat: ~10–11 g

Nutrition varies according to the size of the squash, amount of honey, cranberries, feta, and oil used.

🌰 Nut & Allergen Information

• Nuts: Pumpkin seeds are seeds, not tree nuts, but cross-contamination can occur depending on the product.
• Dairy: Feta contains milk.
• Gluten: Naturally gluten-free when all packaged ingredients are certified gluten-free.
• Egg: None.
• Soy: None typically, but check packaged ingredients.
• Sesame: None unless added to a seasoning or topping.

For a nut-free recipe, pumpkin seeds can be retained if tolerated, or replaced with sunflower seeds.

❓ Q&A

Q: Can I use frozen butternut squash?
Yes. Roast it directly from frozen, but avoid overcrowding the pan. It may take a little longer to develop crispy edges.

Q: How do I make the squash extra crispy?
Cut it into evenly sized cubes, dry it well, use a large baking sheet, avoid overcrowding, and roast at high heat.

Q: Can I make this without honey?
Yes. The squash is naturally sweet. You can simply omit the honey or use a suitable sugar-free sweetener.

Q: Can I use fresh cranberries?
Yes, but fresh cranberries are much more tart. Dried cranberries provide the sweet chewy contrast shown in the dish.

Q: Can I substitute feta?
Yes. Goat cheese, ricotta salata, or crumbled cotija can work well.

Q: Do pumpkin seeds need to be roasted?
No, but toasted pumpkin seeds provide much more crunch and flavor.

Q: Can I prepare it ahead?
Yes. Roast the squash ahead of time and refrigerate it. Reheat in a hot oven or air fryer to restore some crispness, then add the feta, cranberries, and pumpkin seeds.

Q: Can I make this in an air fryer?
Yes. Cook the seasoned squash at approximately 390°F (200°C) for 15–20 minutes, shaking the basket several times, until tender and browned.

Q: Can I add protein?
Yes. Add grilled chicken, turkey, chickpeas, or cooked lentils to turn it into a more substantial meal.

Q: How long does it keep?
Store leftovers in an airtight container in the refrigerator for about 3–4 days. Keep the pumpkin seeds separate if you want them to remain crunchy.