Roasted Butternut Squash with Pecans, Cranberries, Feta & Tamari-Honey Glaze
6
Product(s) Used
Special Diet
Gluten-Free, Soy Free, VegetarianCourse
Side DishMain Ingredient
VegetablesOccasion
HolidaysIngredients
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 for soy-free
- 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
Directions
- 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.
To make this gluten-free recipe also soy-free, use SAN-J No Soy Tamari.
