Maple Roasted Butternut Squash With Craisins And Feta

Maple roasted butternut squash with cranberries and feta is the kind of side dish that effortlessly steals the spotlight from the main course. He naural sweetness of the squash deepens as it roasts, then pairs beautifully with tangy fets, chewy craisins, and a final drizzle of maple syrup. Every bite hits a different note: sweet, salty, tart, and caramelized. It is simple enough for a weeknight yet special enough to bring to a holiday table.

As the squash roasts at high heat, the edges turn golden and lightly crisp while the centers become silky and tender. Lining the baking pan helps prevent sticking and encourages even browning, so the cubes keep their shape instead of turning mushy. The feta and the craisins are added at teh end to stay vibrant, softening slightly from the residual heat without drying out. The warm squash gently melt the cheese and plump the dried cranberries, creating a beautiful contrast of colours and textures on the plate.

This recipe also scales easily for gatherings and travels well, making it ideal for potlucks or family dinners. You can roast the squash ahead of time and adding the toppings and maple syrup just before serving to refresh the flavours. The combination of maple and feta means you do no need and elaborate sauce; the ingredients themselves create a built-in dressing. Leftovers are excellent folded into grain bowls or served over a bed of greens for a hearty salad.

Whether you are building a holiday menu or just looking for a new way to love butternut squash, this dish delivers comfort and brightness in every forkful. The sweetness of the maple and cranberries plays against the saltiness of the feta, making it appealing even to those who are on the fence about squash. To be honest, most people mistaken this dish as sweet potatoes! With just a handful of pantry ingredients and one pan, it feels both rustic and a little but fancy. Serve it earm from the oven and let the maple syrup glisten over the cubes as you bring it to the table.

Maple Roasted Butternut Squash With Craisins and Feta

Ingredients:

3 lb butternut squash, peeled, seeded, and cut into 1 inch cubes, about 5-6 cups

2 tablespoons olive oil

1 teaspoon salt

½ tsp black pepper

½ cup crumbled feta cheese

½ cup dried cranberries (such as Craisins)

¼ cup pure maple syrup

 

Instructions:

  • Preheat the oven to 425 F
  • Line a large baking sheet with parchment paper for easier cleanup
  • Place the cubed butternut squash on the prepared pan.
  • Drizzle the squash with the olive oil, then salt and pepper.
  • Toss to coat evenly and spread the squash out in a single layer, leaving a little space between pieces.
  • Roast 30-40 minutes, stirring once halfway through, until squash is tender when pierced with a fork and the edges are starting to caramelize.
  • Remove the pan from the oven.
  • Immediately sprinkle the hot squash with the crumbled feta cheese and cranberries.
  • Drizzle with the maple syrup evenly over top.
  • Taste and adjust seasonings if needed, then serve, hot, warm (or cold with a nice bed of salad greens with a few pecans added to the mix)
  • Enjoy!