Roasted Butternut Squash with Pecans, Cranberries, Feta & Tamari-Honey Glaze
Published Nov 27, 2025
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Gluten-Free, Vegetarian, and Perfect for Holiday Gatherings
This Roasted Butternut Squash with Pecans, Cranberries, Feta & Tamari-Honey Glaze is a stunning side dish that’s as delicious as it is beautiful. Tender cubes of caramelized butternut squash are tossed in a sweet and savory glaze made with San-J Tamari, hot honey, and aromatic spices—then topped with crunchy pecans, tart cranberries, and creamy feta for a perfect balance of flavors and textures.
Table of Contents
It’s the kind of dish that easily steals the spotlight at any gathering, from weeknight dinners to festive holiday tables. Naturally gluten-free and vegetarian (and easily made dairy-free), this recipe brings together everything you love about fall cooking—comforting, colorful, and full of flavor.
What You’ll Need
A handful of wholesome, seasonal ingredients come together to create this crave-worthy side dish.
- Butternut squash: The sweet, nutty star of the dish—perfectly caramelized when roasted.
- Avocado oil or olive oil: Helps the squash brown beautifully and adds richness.
- Hot honey (or regular honey with red pepper flakes): Adds a touch of heat and sweetness that balances the savory glaze.
- San-J Tamari: Brings deep umami flavor to the glaze, enhancing every bite. For a soy-free option, try San-J No Soy Tamari, which delivers the same rich, savory flavor without soy.
- Smoked paprika and garlic powder: Add warmth and depth to the roasted squash.
- Dried thyme: Provides subtle, earthy notes that complement the sweetness of the squash.
- Kosher salt and black pepper: Round out the flavor for perfect seasoning.
- Pecans: Toasted lightly for crunch and a buttery finish.
- Dried cranberries: Add a pop of color and tangy sweetness.
- Feta cheese (or dairy-free alternative): Offers a creamy, salty contrast to the sweet and savory glaze.
- Fresh parsley: Adds a bright, fresh touch before serving.
Tips and Variations
This roasted butternut squash recipe is endlessly adaptable and can easily be tailored to your preferences.
- Make it dairy-free: Swap the feta for a dairy-free cheese alternative or omit it entirely.
- Add more heat: Use extra hot honey or a pinch of cayenne for a bolder kick.
- Use other nuts: Walnuts or pistachios work wonderfully in place of pecans.
- Add greens: Serve the roasted squash over arugula or baby spinach for a warm salad variation.
- Prep ahead: Roast the squash a day in advance and reheat before topping and serving—it’s just as delicious.
This recipe delivers a satisfying mix of sweet, savory, and tangy flavors that complement everything from roasted meats to grain-based main dishes.
FAQs
Can I use frozen butternut squash?
Yes, but fresh squash gives the best caramelization. If using frozen, thaw and pat dry before roasting.
Is this dish spicy?
The heat is subtle—just enough to balance the sweetness of the honey. You can adjust the spice level by adding or reducing the red pepper flakes.
Can I make it ahead of time?
Absolutely. Roast the squash, store it covered in the refrigerator, and reheat gently before adding the toppings and glaze.
What can I serve with this dish?
It pairs beautifully with roasted chicken, pork tenderloin, or a festive vegetarian main like quinoa-stuffed acorn squash.
Sweet, Savory, and Perfectly Balanced
This Roasted Butternut Squash with Pecans, Cranberries, Feta & Tamari-Honey Glaze is everything a fall side dish should be—colorful, flavorful, and full of texture. The San-J Tamari glaze ties all the elements together, creating a depth of flavor that’s both comforting and elegant. For those avoiding soy, San-J No Soy Tamari is an excellent alternative, offering the same rich umami balance that makes this dish shine.
Serve it warm for a side dish that will impress your guests or enjoy it as a stand-alone vegetarian entrée. With its irresistible mix of sweet and savory notes, it’s sure to become a new seasonal favorite on your table.
Roasted Butternut Squash with Pecans, Cranberries, Feta & Tamari-Honey Glaze
Ingredients
For the squash:
- 1 large butternut squash, (about 3 pounds), peeled, seeded, and cut into 1-inch cubes (approximately 6 cups)
- 2 tablespoons avocado oil or olive oil
- 1 tablespoon hot honey, (or regular honey plus ½ tsp red pepper flakes)
- 1½ tablespoons San-J Tamari or San-J No Soy Tamari
- ½ teaspoon smoked paprika, (or sweet paprika)
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon black pepper
For the toppings:
- ½ cup chopped pecans, (toasted lightly)
- ¼ cup dried cranberries, (unsweetened or lightly sweetened)
- ⅓ cup crumbled feta cheese or a dairy-free feta alternative
- 1 tablespoon finely chopped fresh parsley
- Extra drizzle of hot honey for finishing
Instructions
- Preheat the oven to 400 °F (200 °C) and line a large baking sheet with parchment paper or lightly oiled.
- In a large bowl, combine the oil, honey, San-J Tamari, smoked paprika, garlic powder, thyme, salt, and pepper.
- Add the butternut squash cubes to the bowl and toss until well coated with the glaze. Spread the squash in a single layer on the prepared baking sheet, making sure the cubes aren’t touching too much so they can caramelize.
- Roast for 15 minutes, then stir/toss gently and spread out again. Roast for another 10-15 minutes, or until the squash is fork-tender and the edges are golden.
- Remove from the oven and let the squash rest for about 5 minutes. Transfer to a serving bowl or platter.
- Immediately top with the chopped pecans, dried cranberries, crumbled feta, and parsley. Drizzle additional hot honey over the top. Serve right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
