Roasted Butternut Squash with Pecans & Feta

A beautiful, sweet-and-savory side dish featuring tender roasted butternut squash, crunchy pecans, creamy feta, fresh herbs, and a light balsamic glaze.

Recipe Details

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 55 minutes
Servings: 4

Ingredients

1 medium butternut squash, halved lengthwise and seeds removed
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
½ cup pecans, roughly chopped
½ cup crumbled feta cheese
1–2 tablespoons honey or maple syrup
1 tablespoon balsamic glaze
2 tablespoons fresh parsley, chopped
Optional: a pinch of red chili flakes

Instructions

1. Prepare the squash

Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper. Brush the cut sides of the butternut squash with olive oil and season with salt and black pepper.

2. Roast

Place the squash cut-side down on the baking tray. Roast for 30–40 minutes, or until the flesh is soft and easily pierced with a fork.

3. Toast the pecans

During the last 5–7 minutes of roasting, place the pecans on a small baking tray and toast until fragrant. Watch carefully so they don’t burn.

4. Add the toppings

Remove the roasted squash from the oven and carefully turn it cut-side up. Sprinkle generously with crumbled feta and toasted pecans.

5. Finish and serve

Drizzle with honey or maple syrup and balsamic glaze. Add fresh parsley and optional chili flakes. Serve warm and enjoy!

Nut Information

Contains tree nuts: Yes — pecans.
Nut-free option: Simply leave out the pecans or replace them with roasted pumpkin seeds or sunflower seeds.

Approximate Nutrition Per Serving

Calories: 260–320 kcal
Protein: 6–8g
Carbohydrates: 30–38g
Fat: 14–18g
Fiber: 6–8g

Nutritional values may vary depending on the size of the squash and the amount of feta, pecans, and sweetener used.

Q&A

Q: Can I make this recipe ahead of time?
Yes! Roast the squash ahead of time and store it in the refrigerator. Reheat before adding the feta, pecans, herbs, and glaze.

Q: Can I use another type of cheese?
Absolutely. Goat cheese, blue cheese, or even ricotta can work well.

Q: What can I use instead of pecans?
Try walnuts, almonds, pumpkin seeds, or sunflower seeds.

Q: Is this recipe vegetarian?
Yes, if you use maple syrup instead of honey, it can also be suitable for a vegan-style variation when the feta is replaced with a plant-based cheese.

Q: How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.