Roasted Butternut Squash with Cranberries Recipe

Introduction

This roasted butternut squash with cranberries is a delightful balance of sweet and tart flavors, perfect for a cozy side dish. With a hint of cinnamon and maple syrup, it offers a warm, comforting taste that complements any meal.

Ingredients

• 2 cups cubed butternut squash (about 3/4″)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• Olive oil for drizzling
• 2 cups fresh cranberries
• 2 tablespoons honey
• 1/2 teaspoon cinnamon

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a medium bowl, toss together the cubed butternut squash, salt, pepper, brown sugar, and maple syrup until evenly coated. Spread the mixture on a rimmed cookie sheet and drizzle with olive oil.
3. Step 3: Roast the squash for 25 minutes, stirring every 7 to 8 minutes to ensure even cooking.
4. Step 4: While the squash roasts, toss the fresh cranberries with 1 tablespoon of honey. After the initial 25 minutes, add the cranberries to the cookie sheet with the squash and continue roasting for another 10 to 15 minutes, stirring twice, until the berries burst and the squash is tender.
5. Step 5: Remove the pan from the oven and toss the mixture with the remaining tablespoon of honey and cinnamon.
6. Step 6: Serve immediately or allow to cool to room temperature before serving.

Tips & Variations

• For extra depth, sprinkle chopped toasted pecans or walnuts over the dish before serving.
• Add a pinch of nutmeg along with the cinnamon for a warmer spice profile.
• Use frozen cranberries if fresh are unavailable; just thaw slightly and drain excess moisture before tossing with honey.
• Drizzle with a little extra maple syrup before serving for added sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. This dish also tastes great served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned cranberries instead of fresh?

Canned cranberries are softer and sweeter, so they won’t burst like fresh ones during roasting. Using fresh cranberries is best to get that tart burst of flavor and texture.

Can I prepare this dish ahead of time?

Yes, you can roast the squash ahead and store it separately from the cranberries. Add and roast cranberries just before serving to preserve their texture and flavor.

Roasted Butternut Squash with Cranberries Recipe

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★★★★★

4.8 from 138 reviews

• Author: Julian
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful and festive side dish featuring roasted butternut squash caramelized with brown sugar and maple syrup, paired with sweet and tart cranberries glazed with honey and cinnamon. This easy recipe balances savory and sweet flavors, perfect for holiday meals or cozy dinners.

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Ingredients

Scale 1x2x3x

Butternut Squash Mixture

• 2 cups cubed butternut squash (approximately 3/4 inch cubes)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons brown sugar
• 2 tablespoons maple syrup
• Olive oil for drizzling

Cranberry Mixture

• 2 cups fresh cranberries
• 2 tablespoons honey (divided)
• 1/2 teaspoon cinnamon

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the vegetables and berries evenly.
2. Prepare Butternut Squash: In a medium bowl, combine the cubed butternut squash with salt, pepper, brown sugar, and maple syrup. Toss thoroughly so each cube is coated with the seasoning and sweeteners.
3. Arrange on Baking Sheet: Spread the seasoned butternut squash on a rimmed cookie sheet in a single layer. Drizzle a small amount of olive oil over the squash to help with roasting and caramelization.
4. Roast Squash: Roast the squash in the oven for about 25 minutes, stirring every 7-8 minutes to ensure even cooking and prevent sticking or burning.
5. Prepare Cranberries: While the squash roasts, toss the fresh cranberries with 1 tablespoon of honey until well coated. After the initial 25 minutes of roasting, add the cranberry mixture to the same cookie sheet with the partially roasted squash.
6. Continue Roasting: Return the baking sheet to the oven and roast for an additional 10-15 minutes. Stir twice during this time, allowing the cranberries to burst and the squash to become tender.
7. Finish with Honey and Cinnamon: Remove the baking sheet from the oven. Drizzle the remaining 1 tablespoon of honey over the roasted squash and cranberries, then sprinkle with cinnamon. Toss gently to combine all flavors evenly.
8. Serve: Serve the roasted butternut squash and cranberries warm, or let cool to room temperature before serving as a sweet and savory side dish.

Notes

• Cut butternut squash into uniform cubes for even roasting.
• You can substitute fresh cranberries with frozen ones if fresh are unavailable; just adjust roasting time accordingly.
• Drizzling with olive oil helps prevent sticking and boosts caramelization.
• This dish pairs well with roasted poultry or pork.
• For a vegan version, ensure the honey is replaced with maple syrup or agave nectar.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Keywords: roasted butternut squash, cranberry side dish, fall recipes, holiday sides, roasted vegetables, maple syrup, cinnamon, sweet and savory