Why Make This Recipe
Easy Roasted Butternut Squash with Honey and Feta is a delightful dish that brings together sweet and savory flavors. This recipe is perfect as a side dish for any meal or as a healthy snack. The butternut squash is naturally sweet, and when roasted, it develops a rich, caramelized flavor. The honey adds an extra touch of sweetness, while the feta cheese provides a salty kick. Not only is this dish delicious, but it is also packed with nutrients, making it a great choice for a healthy diet.
How to Make Easy Roasted Butternut Squash with Honey and Feta
Ingredients:
- 1 medium butternut squash
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh herbs (such as thyme or rosemary) for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash.
- Toss the squash with olive oil, salt, and pepper in a large bowl.
- Spread the squash evenly on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes or until tender and caramelized.
- Drizzle with honey and sprinkle feta cheese over the top.
- Return to the oven for an additional 5 minutes to warm the feta.
- Garnish with fresh herbs before serving.
How to Serve Easy Roasted Butternut Squash with Honey and Feta
This roasted butternut squash dish can be served warm or at room temperature. It’s a great side for roasted meats, grilled chicken, or even as part of a fall harvest salad. You can also enjoy it on its own as a tasty snack.
How to Store Easy Roasted Butternut Squash with Honey and Feta
If you have leftovers, store them in an airtight container in the fridge. The roasted squash will stay good for about 3-4 days. To reheat, simply place it in the oven or microwave until warmed through.
Tips to Make Easy Roasted Butternut Squash with Honey and Feta
- Use fresh herbs for garnish to enhance the flavor.
- Make sure to cut the squash into even cubes for uniform cooking.
- Adjust the amount of honey and feta to suit your taste preferences.
Make-Ahead & Meal-Prep
Prep now, roast later:
Peel/cube squash up to 3 days ahead; refrigerate in an airtight container with a paper towel to catch moisture.
Whisk 2 Tbsp olive oil + ½–1 tsp salt + ¼ tsp pepper; toss with squash right before roasting (salting too early draws out water).
Batch roasting:
Double the squash and roast on two sheets (upper/lower racks), swapping halfway for even browning.
Hold the honey and feta until serving so the squash stays caramelized.
Reheat like a pro:
Sheet pan, 375°F (190°C) for 8–10 min to re-crisp. Add honey + feta in the last 2 minutes.
Air fryer: 350°F (175°C) for 4–5 min; finish with honey/feta after.
Turn leftovers into new meals:
Grain bowl: Toss with farro or quinoa, arugula, pumpkin seeds, lemon.
Flatbread: Smear pesto or hummus, add squash, feta, drizzle honey; bake till warm.
Salad: Mix with spinach, dried cranberries, toasted walnuts, balsamic.
Tacos: Warm tortillas, add squash, feta, hot honey, pepitas, cilantro.
Variation
You can add nuts like pecans or walnuts for an extra crunch, or include dried cranberries for a touch of tartness. Try different herbs like sage or parsley to change the flavor profile.
FAQs
How small should I cut the squash?
Aim for ¾–1-inch cubes. Smaller pieces brown faster but can dry out; larger take longer and won’t caramelize as well.
My squash doesn’t brown—what am I doing wrong?
Use a hot oven (400–425°F / 200–220°C), don’t overcrowd (leave space between cubes), and roast on bare metal or parchment (skip silicone mats). Flip once at the 15–20 minute mark.
Can I use frozen pre-cubed squash?
Yes. Roast from frozen at 425°F (220°C). Expect a softer texture; cook a bit longer for color. Pat dry any ice crystals first.
What can I use instead of honey?
Maple syrup is great (1:1). For refined-sugar-free, try date syrup. Want heat? Do hot honey or stir a pinch of chili flakes into the honey.
Easy Roasted Butternut Squash with Honey and Feta
Ingredients
Main Ingredients
- 1 medium butternut squash Peeled and cubed
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Fresh herbs for garnish (such as thyme or rosemary)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Peel and cube the butternut squash.
- In a large bowl, toss the squash with olive oil, salt, and pepper.
Roasting
- Spread the squash evenly on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes or until tender and caramelized.
- Drizzle with honey and sprinkle feta cheese over the top.
- Return to the oven for an additional 5 minutes to warm the feta.
- Garnish with fresh herbs before serving.