HONEY ROASTED PUMPKIN WITH CRANBERRIES AND FETA

Hello lovely,

Delightfully delicious! The combination of sweetness from the butternut squash and honey paired perfectly with the tart and juicy cranberries is a thing of beauty!

The dish is super customisable too, so feel free to make it as sweet or sassy as you’d like. The feta adds a delightful twist, and can easily be swapped for an uber creamy goat cheese as well. I hope you love this tasty holiday side dish as much as we do! 

This simple side can be whipped up with just a few fresh (or leftover) ingredients and is loaded with Fall flavour.

DSC_0276.jpg

Honey Roasted Pumpkin with Cranberries and Feta

This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!

PREP TIME 5 MINUTES

COOK TIME 35 MINUTES

TOTAL TIME 40 MINUTES

SERVINGS 6 SERVINGS

CALORIES 122 KCAL

AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

Ingredients

  • 3 lb large pumpkin wedge (peeled + chopped)

  • 1-2 TBSP extra virgin olive oil

  • salt, pepper, and garlic powder to taste

  • 1-2 cups fresh cranberries (add a little, or a lot!)

  • 2-3 TBSP honey plus extra to taste

  • 1/4 cup finely crumbled feta

  • ground cinnamon to taste 

  • fresh or dried parsley to garnish, optional

Instructions

  1. Pre-heat oven to 400 degrees F.

  2. Lightly drizzle or spritz a baking sheet with olive oil.

  3. Add cubed pumpkin to the sheet along with another drizzle of olive oil.

  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.

  5. Roast at 400 F for 25 minutes on the center rack.

  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.

  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.

  8. Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.

  9. Garnish with parsley for a burst of color and dig in while it's hot!

DSC_0273.jpg

Recipe Notes

  • Feel free to use fresh or dried cranberries for this dish.

  • Dried will be sweeter, while fresh with have a delightful punch of tartness to pair with the buttery pumpkin and sweet honey. Let your tastebuds be your guide and have fun with it!

  • Original recipe used butternut squash. I used pumpkin

Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Adjust as needed.

NUTRITION FACTS

AMOUNT PER SERVING

CALORIES 122 CALORIES FROM FAT 27 | TOTAL FAT 3G 5% | SATURATED FAT 1G 5% | CHOLESTEROL 5MG 2% | SODIUM 75MG 3% | POTASSIUM 454MG 13% | TOTAL CARBOHYDRATES 22G 7% | DIETARY FIBER 3G 12% | SUGARS 9G | PROTEIN 2G 4% | VITAMIN A 266.5% | VITAMIN C 34.5% | CALCIUM 9.1% | IRON 5.3%