Butternut Squash Skewers with Pistachios, Cranberries & Hot Honey

Sweet roasted butternut squash skewers finished with crunchy pistachios, tart cranberries, and a drizzle of spicy hot honey. A beautiful sweet-savory side dish or holiday appetizer.

Ingredients

For the skewers:

• 1½ lbs (680 g) butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried sage
• ½ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the topping:

• ⅓ cup shelled pistachios, roughly chopped
• ⅓ cup dried cranberries
• ¼ cup hot honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh sage, finely chopped
• 2 tablespoons crumbled feta, optional

Directions

1. Prepare the skewers:
   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
3. Prepare the squash:
   Place the butternut squash cubes in a large bowl.
4. Add olive oil, smoked paprika, dried sage, garlic powder, cinnamon, salt, and black pepper.
5. Toss thoroughly until every piece is evenly coated.
6. Thread the squash onto the soaked wooden skewers, leaving a little space between the pieces so the heat can circulate.
7. Arrange the skewers on the prepared baking sheet.
8. Roast:
   Bake for 25–35 minutes, turning the skewers halfway through, until the squash is tender and caramelized around the edges.
9. Prepare the hot honey:
   While the squash cooks, combine hot honey, lemon juice, and lemon zest in a small bowl.
10. Assemble:
    Remove the cooked skewers from the oven and immediately drizzle with about half of the hot honey mixture.
11. Sprinkle the chopped pistachios, dried cranberries, and fresh sage over the skewers.
12. Add crumbled feta if desired.
13. Drizzle with the remaining hot honey just before serving.
14. Serve warm as an appetizer, side dish, or festive vegetable platter.

Tips

• Cut the squash into evenly sized cubes so they cook at the same rate.
• Don’t overcrowd the skewers; a little space helps the squash caramelize.
• For extra caramelization, broil the skewers for 1–2 minutes at the end, watching carefully.
• If your hot honey is very spicy, mix it with a little regular honey to reduce the heat.
• Add a small pinch of cayenne to the squash seasoning for extra heat.
• Fresh sage works especially well with the sweetness of butternut squash.
• For a more savory version, add crumbled feta or goat cheese just before serving.

Nut information

• Pistachios are tree nuts and are included in this recipe.
• This recipe can be made nut-free by replacing the pistachios with roasted pumpkin seeds or sunflower seeds, or simply omitting them.
• Check dried cranberries, hot honey, spices, and other packaged ingredients for possible cross-contact warnings.
• If serving someone with a serious nut allergy, use ingredients specifically labeled according to their allergy requirements and avoid cross-contact during preparation.

Nutrition estimate

Per serving, based on 6 servings:

• Calories: approximately 310
• Protein: 5 g
• Carbohydrates: 48 g
• Fat: 12 g
• Saturated fat: 2 g
• Fiber: 6 g
• Sugar: 25 g
• Sodium: approximately 300 mg

Q/S

Prep time: 20 minutes
Soaking time: 30 minutes for wooden skewers
Roasting time: 25–35 minutes
Total time: About 1 hour
Servings: 6
Difficulty: Easy

Storage

Store leftover roasted squash in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer until warmed and slightly crisp. Add fresh pistachios, cranberries, and hot honey after reheating for the best texture.