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Honey Roasted Butternut Squash with Cranberries and Feta

This sweet and savoury side dish is loaded with flavour and is “colour perfect” for Christmas lunch or dinner.


  • 1 large butternut, peeled and chopped into bite size cubes
  • A hearty drizzle of olive oil
  • Salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries
  • 2-3 tbsp. honey [or extra, to taste]
  • ¼ cup finely crumbled feta
  • Ground cinnamon, to taste
  • Fresh or dried parsley, to garnish


  1. Pre-heat oven to 200 degrees Celsius.
  2. Lightly drizzle a baking sheet with olive oil.
  3. Add cubed squash 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 for 25 minutes on the centre 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 raisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon along with feta and honey, sweeten to taste and garnish with parsley for a burst of colour.