Start by peeling and cubing your butternut squash into bite-sized pieces. Preheat your oven to 400°F (200°C) and spread the cubed squash on a baking sheet. Roast for 20-25 minutes or until tender and golden, stirring halfway through.

Set up your breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.

Once the roasted butternut squash has cooled, gently dredge each cube in flour. Dip the floured squash into the beaten eggs, then press into panko breadcrumbs until fully coated.

Heat a generous layer of olive oil in a large frying pan over medium heat. Fry the coated squash bites for about 3-4 minutes on each side until golden brown.

In a mixing bowl, combine the crumbled feta cheese, honey, and crushed red pepper flakes. Mash the ingredients together until well blended but slightly chunky.

Arrange the crispy butternut squash bites on a serving platter. Generously drizzle the hot honey feta mixture over the top, and garnish with finely chopped parsley.