Honey Roast ButterNut Squash With Cranberries and Goat Cheese

It's FALL y'all!

As the leaves turn golden and the air gets crisp, it’s time to savor the warm, comforting flavors of fall. This Honey Roasted Butternut Squash dish is the perfect addition to your autumn recipe rotation—whether you're meal prepping, hosting a fall gathering, or looking for a new holiday side dish. It’s sweet, savory, tangy, and absolutely packed with fall flavor!

Why Use Wisconsin Bee Company Honey?

Our raw, local honey not only enhances the natural sweetness of roasted squash—it also caramelizes beautifully in the oven, giving this dish a deep, rich glaze. Paired with tart cranberries and creamy goat cheese, it’s a flavor combo you won’t forget.

Ingredients

• 1 medium butternut squash, peeled and cubed

• 2 Tbsp Wisconsin Bee Company Wildflower Honey

• 1 ½ Tbsp olive oil

• ½ tsp cinnamon

• ¼ tsp salt

• ½ cup dried cranberries

• ¼ cup chopped pecans or walnuts (optional)

• ¼ cup crumbled goat cheese

• Fresh thyme for garnish (optional)

Instructions

1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.

2. In a large bowl, toss the squash cubes with olive oil, cinnamon, salt, and Wisconsin Bee Company Honey until well coated.

3. Spread squash on the baking sheet in a single layer.

4. Roast for 25–30 minutes, flipping halfway through, until squash is fork-tender and golden brown.

5. Remove from oven and gently toss with dried cranberries and nuts (if using).

6. Sprinkle with goat cheese and fresh thyme.

7. Serve warm as a side dish or hearty salad topper.

Serving Tip:

Pair with roasted chicken, fall grain bowls, or serve as a vegetarian Thanksgiving side. For extra flair, drizzle with a little more warm honey before serving!

Local Honey. Local Flavor. Bring the taste of Wisconsin to your fall table with this easy recipe. Try it with our Wildflower Honey, or give it a twist using our Cinnamon Creamed Honey for even more autumn warmth.