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Honey-Roasted Butternut Squash with Feta & Cranberries

Honey-roasted squash, tangy feta, cranberries and crunchy pepitas make a colorful autumn side for a cozy dinner or entertaining at home.

Jordan MercerOctober 19, 2026
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Honey-roasted butternut squash with crumbled feta, dried cranberries and green pepitas in a ceramic bowl
AI-generated recipe illustration created for EMD News.

A sweet-and-savory autumn side with a colorful finish.

Serves: 4  |  Prep: about 15 minutes  |  Cook: 20–25 minutes  |  Total: about 40 minutes

Ingredients

  • 1 medium butternut squash, peeled and seeded
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese

Directions

  1. Heat the oven to 425°F (220°C). Cut the prepared squash into roughly 1/2-inch cubes.
  2. Coat the cubes with the honey, oil and salt, then arrange them in one layer on a lined baking tray.
  3. Roast for 20–25 minutes, turning halfway, until a fork passes through easily and the edges begin to brown.
  4. Spoon the warm squash into a serving bowl. Scatter over the pepitas, cranberries and feta, then serve.

Adapted from Oregon Growers’ Honey Roasted Butternut Squash; directions rewritten and preparation time estimated by EMD News. View the original recipe.