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Cranberries & Caramelized Walnuts Recipe

Cranberries & Caramelized Walnuts Recipe
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★★★★★

5 from 22 reviews

Delight in these Roasted Butternut Squash Boats filled with creamy feta, sweet dried cranberries, and crunchy caramelized walnuts. This vibrant, nutrient-packed dish offers a perfect balance of sweet and savory flavors, enhanced with warming spices and a touch of honey. Ideal as a hearty vegetarian main course or a stunning side, it’s easy to prepare and sure to impress.

Ingredients

Scale

Butternut Squash

  • 2 medium butternut squash, halved and seeds removed
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Filling

  • 1/2 cup feta cheese, crumbled
  • 1/3 cup dried cranberries
  • 1/2 cup walnuts, roughly chopped
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1/2 teaspoon chili flakes (optional)

Optional Garnish

  • Fresh parsley or thyme
  • Extra drizzle of honey

Instructions

  1. Preheat oven: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper for easy cleanup and even roasting.
  2. Prepare squash: Brush the butternut squash halves with olive oil, making sure they are evenly coated. Season with garlic powder, cinnamon, salt, and black pepper to infuse a warm, savory flavor profile.
  3. Roast squash: Place the squash halves cut-side down on the prepared baking tray. Roast in the oven for 35–40 minutes until the flesh is soft and slightly caramelized, perfect for mashing.
  4. Caramelize walnuts: While the squash roasts, melt the butter in a pan over medium heat. Add the chopped walnuts and toast for 2–3 minutes until fragrant. Stir in honey and chili flakes if using, tossing walnuts until they’re evenly coated and caramelized. Remove from heat to prevent burning.
  5. Form squash boats: Once roasted, flip the squash halves cut-side up. Lightly mash the center flesh to create a space or ‘boat’ for the filling without breaking the skin.
  6. Assemble filling: Fill each squash boat with crumbled feta cheese and dried cranberries for a combination of salty and sweet flavors.
  7. Add walnuts and honey: Top the stuffed boats with the caramelized walnuts and drizzle any remaining honey over the top for an extra touch of sweetness and gloss.
  8. Garnish and serve: Finish with fresh parsley or thyme for a burst of herbal freshness. Serve warm to enjoy the full harmony of textures and flavors.

Notes

  • For a vegan version, substitute feta with a plant-based cheese and use maple syrup instead of honey.
  • Chili flakes add a gentle heat but can be omitted for a milder flavor.
  • Walnuts can be replaced with pecans or almonds based on preference.
  • To prep ahead, roast the squash and prepare the walnuts in advance, then assemble and reheat before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: butternut squash, roasted squash boats, feta cheese, caramelized walnuts, dried cranberries, vegetarian dinner, healthy fall recipes

Find it online: https://maicook.com/cranberries-and-caramelized-walnuts-recipe/