Roasted Butternut Squash with Pecans, Cranberries, Feta & Tamari-Honey Glaze
Servings: 6
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
Calories: 147kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 200mg | Potassium: 493mg | Fiber: 4g | Sugar: 10g | Vitamin A: 13433IU | Vitamin C: 27mg | Calcium: 70mg | Iron: 1mg
