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Roasted Butternut Squash with Cranberries and Goat Cheese (gluten free, healthy)

A sweet and savory butternut squash side dish that is perfect for fall.
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Prep Time17 mins
Cook Time28 mins
Total Time45 mins
Course Sides
Cuisine American
Servings: 3 -4 servings
Author: Nisha @ honeywhatscooking


  • for roasting
  • Organic Butternut Squash - 1 large 6 heaping cups cubed
  • Extra Virgin Olive Oil - 1 tbsp
  • Pure Honey - 1 1/2 tbsp
  • Garlic Powder - 1 tsp
  • Cayenne Pepper - 1/8 tsp
  • Himalayan Pink Salt - to taste
  • Black Pepper - 1/2 tsp
  • for add-ons
  • Pumpkin Seeds - 2 tbsp
  • Organic Dried Cranberries - 1/2 cup
  • Parsley - small handful chopped
  • Herb Goat Cheese - crumbles to taste


  • Preheat oven to 400 degrees.

  • Begin by carefully removing the skin of the butternut squash.

  • Cube into small cubes.

  • Transfer to a baking tray and top with extra virgin olive oil.

  • Top with honey.

  • Season with salt, black pepper, garlic and cayenne pepper. Toss well.

  • Into the oven for 25 minutes.

  • Now combine the pumpkin seeds and cranberries. Set aside. We will bake these in the oven for about 3 minutes.

  • Check on the squash. Now add the pumpkin seeds and cranberries and bake for an additional 3 minutes.

  • Once done, gently toss.

  • Top with chopped parsley. Gently toss.

  • Transfer to a bowl and top with goat cheese, or go dairy-free if you wish)



For a dairy-free option - omit goat cheese.
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