Name: Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds - roasted pumpkin recipes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 medium butternut squash, peeled and cubed; 2 tablespoons olive oil; 2 tablespoons honey; Salt and pepper to taste; 1/2 cup dried cranberries; 1/3 cup crumbled feta cheese; 2 tablespoons roasted pumpkin seeds; Fresh parsley, chopped (optional)

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When I first made this dish, I had no idea it would turn into one of my favorite roasted pumpkin recipes. You know that moment when you pull something out of the oven and think, ‘Well, this could either be genius or a disaster’? Thankfully, this one turned out to be pure genius. The roasted butternut is caramelized, the honey gives it a soft sweetness, and the cranberries add that perfect pop of tangy brightness. I like to toss in a handful of pumpkin seeds for crunch and sprinkle feta on top while it’s still warm so it gets slightly melty. The smell alone makes the whole kitchen feel like fall. If you’re a fan of Butternut Pumpkin Recipes or butternut recipes in general, this will hit every note. It’s cozy, colorful, and easy enough for a weeknight but pretty enough to impress guests. It pairs beautifully with anything—think roasted chicken, grilled fish, or even as the star on a holiday table. Whether you love butternut squash recipes roasted, squash recipes butternut, or a good butternut squash and sweet potato recipe, this one will become your go-to when you want something savory and special. It’s the kind of dish that reminds me why I adore savory pumpkin recipes—they’re hearty, comforting, and never boring.

1) Key Takeaways
2) Easy Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds Recipe
3) Ingredients for Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds
4) How to Make Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds
5) Tips for Making Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds
6) Making Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds Ahead of Time
7) Storing Leftover Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds
8) Try these Side Dish recipes next!
9) Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds
10) Nutrition

1) Key Takeaways

This recipe brings together the sweet, nutty charm of roasted pumpkin with tangy cranberries and creamy feta.
It’s a flexible side dish that can easily become the star of your fall dinner table.
Easy to prepare, full of flavor, and a great make-ahead dish for holidays.
Perfect balance of sweet and savory, great texture from pumpkin seeds, and just plain comfort in a bowl.

2) Easy Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds Recipe

I remember the first time I roasted butternut squash for this recipe—it was one of those chilly afternoons when the oven’s warmth feels like a hug. This is one of my favorite roasted pumpkin recipes because it’s simple, wholesome, and brings out the best in fall produce. The edges of the butternut turn golden and crisp, and the honey adds just enough sweetness to make you sneak a bite before it even hits the plate.

The cranberries bring a bright tartness, the feta adds a creamy contrast, and the pumpkin seeds give that satisfying crunch that makes every bite feel complete. This recipe feels both homey and elegant, the kind you’d proudly share at a family dinner or a cozy gathering with friends.

What makes it truly special is how forgiving it is. You can swap ingredients, change the cheese, or drizzle a bit of maple syrup instead of honey, and it still comes out beautifully. It’s one of those dishes that make cooking feel easy, joyful, and rewarding.

3) Ingredients for Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds

Butternut Squash: The heart of this dish. When roasted, it turns sweet, soft inside, and crisp outside. Cut it evenly for even roasting.

Olive Oil: Helps caramelize the squash and adds a smooth richness. Go for extra virgin for the best flavor.

Honey: Adds a warm sweetness that balances the tang of the cranberries and the saltiness of the feta.

Salt and Pepper: The basic duo that ties all flavors together. Don’t skip the seasoning—it’s where flavor lives.

Dried Cranberries: Their tartness plays beautifully with the roasted pumpkin’s sweetness. They also add color and texture.

Feta Cheese: Crumbly, creamy, and slightly salty. It melts just enough on the warm squash to create a soft, rich bite.

Pumpkin Seeds: They’re small, toasty, and full of crunch. They turn a good dish into a great one.

Fresh Parsley: Optional, but it brightens everything and adds a bit of freshness to each bite.

4) How to Make Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds

Step 1. Preheat your oven to 400°F (200°C). Get that baking sheet ready with parchment paper. You’ll thank yourself later for easy cleanup.

Step 2. Toss the butternut cubes with olive oil, honey, salt, and pepper. Use your hands—it’s messy but it works better than any spoon. Coat every piece evenly.

Step 3. Spread the cubes on the sheet in one layer. Crowding them will steam instead of roast, and we’re going for crispy, not soggy.

Step 4. Roast for about 25 to 30 minutes. Flip halfway so all sides get that golden caramel color. Your kitchen will smell amazing right about now.

Step 5. Once roasted, sprinkle the cranberries and feta over the hot squash. The heat softens the cheese slightly—it’s my favorite part.

Step 6. Add pumpkin seeds and a bit of parsley before serving. The texture combination is what makes this dish shine.

5) Tips for Making Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds

To get perfect caramelization, spread your squash evenly and don’t crowd the pan. It needs air circulation to crisp up. If your pan feels too full, use two.

If you like an extra roasted flavor, leave the squash in the oven for a few more minutes until the edges brown a little more. That’s where the deep, nutty sweetness lives.

Want to change it up? Add roasted sweet potatoes or carrots—it becomes a mix that feels hearty and seasonal. For a savory spin, a sprinkle of smoked paprika makes the dish feel cozy and warm.

6) Making Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds Ahead of Time

If you’re planning ahead, roast the butternut squash a day early. Keep it in a sealed container in the fridge. When you’re ready to serve, reheat it in the oven until warm, then add the cranberries, feta, and pumpkin seeds fresh.

The beauty of this dish is that the flavors deepen overnight. The honey melds with the squash, the feta absorbs the sweetness, and it all just works together even better the next day.

This is one of those roasted pumpkin recipes that age like fine wine—it only gets better with time. It’s a real lifesaver when you’re prepping for big gatherings or holiday dinners.

7) Storing Leftover Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in a warm oven instead of the microwave to keep the texture crisp.

If you’ve added the feta already, stir gently when reheating so it doesn’t melt too much. I like eating the leftovers cold too—it makes a quick, flavorful lunch.

These leftovers can also be tossed with cooked quinoa or greens for an easy lunch bowl. It’s another reason why this belongs among the best roasted pumpkin recipes—it’s versatile, filling, and too good to waste.

8) Try these Side Dish recipes next!

9) Crispy Honey Roasted Butternut with Cranberries, Feta & Pumpkin Seeds