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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the vegetables and berries evenly.
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.
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.
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.
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.
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.
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.
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