Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze

Serves:

4–6 people

 Total Time:

45–50 minutes

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 Ingredients

For the roasted butternut squash:

• 1 large butternut squash (about 1.2 kg / 2½ lb), peeled, seeded, and cubed (1-inch pieces)

• 2 tbsp extra virgin  olive oil

• 1 tbsp honey (or date syrup for a deeper flavor)

• ½ tsp ground cinnamon

• ¼ tsp smoked paprika (optional, for a warm contrast)

• Salt and black pepper, to taste

For the cranberry-honey glaze:

• ½ cup fresh or frozen cranberries

• 2 tbsp honey

• 1 tbsp balsamic vinegar (or pomegranate molasses for a richer Mediterranean touch)

• 1 tbsp orange juice (fresh)

• ½ tsp orange zest

• Pinch of sea salt

For assembling:

• ½ cup crumbled feta cheese

• ½ cup toasted walnuts, roughly chopped

• 1–2 tbsp fresh parsley or mint, chopped

• Optional garnish: a drizzle of extra virgin olive oil or pomegranate seeds

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 Instructions

1. Roast the butternut squash

1. Preheat oven to 220°C (425°F).

2. In a large bowl, toss the cubed squash with olive oil, honey, cinnamon, smoked paprika, salt, and pepper.

3. Spread on a parchment-lined baking sheet in a single layer.

4. Roast for 30–35 minutes, flipping halfway, until golden, caramelized, and tender.

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2. Make the cranberry-honey glaze

1. While the squash roasts, combine cranberries, honey, balsamic vinegar (or pomegranate molasses), orange juice, and zest in a small saucepan.

2. Bring to a gentle simmer over medium heat and cook for 6–8 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.

3. Remove from heat and season with a pinch of salt.

4. (Optional) For a smoother glaze, mash or blend lightly, then strain if desired.

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3. Assemble the dish

1. Once the squash is roasted, transfer it to a serving platter.

2. Drizzle the cranberry-honey glaze over the warm squash.

3. Sprinkle with crumbled feta and toasted walnuts.

4. Finish with fresh parsley or mint, and if you like, a few pomegranate seeds for extra color and tartness.

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4. Serve

Serve warm or at room temperature as a side dish or part of a Mediterranean mezze spread.
Pairs beautifully with grilled fish, lamb, or a lemony quinoa salad.

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 Tips & Variations

• Make it vegan: Swap feta for vegan feta or crumble of marinated tofu.

• Add grains: Serve over couscous, farro, or freekeh for a complete bowl.

• Flavor boost: Add a pinch of ground cumin or sumac to the squash before roasting.

• Nut variation: Substitute walnuts with toasted pistachios or almonds.