Cranberry Glazed Roasted Butternut Squash: A Sweet & Savory Fall Favorite

When the leaves start turning and the air carries a crisp chill, nothing says “autumn comfort” quite like a warm, flavorful side dish. Cranberry glazed roasted butternut squash is one of those recipes that combines the natural sweetness of squash with the tart brightness of cranberries, elevated with a touch of maple syrup and warming spices. Whether you’re preparing a weeknight family dinner or planning a holiday feast, this dish is sure to impress.

Why You’ll Love This Recipe

• Simple Ingredients: With pantry staples like olive oil, maple syrup, and spices, this recipe is easy to make.
• Vibrant Flavor: Sweet and tart flavors balance perfectly for a dish that complements roasted meats, grains, and other fall vegetables.
• Nutritious: Butternut squash is rich in vitamin A, fiber, and antioxidants, and cranberries add vitamin C and natural tartness.

Ingredients

• Main Ingredients:
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 cup fresh cranberries
  • 3 tbsp olive oil
  • 3 tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
• Optional Garnishes:
  • Fresh parsley, chopped
  • Toasted pecans or walnuts

Instructions

1. Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare Squash: Place cubed butternut squash in a large mixing bowl. Drizzle with olive oil, maple syrup, and sprinkle with cinnamon, salt, and pepper. Toss until evenly coated.
3. Add Cranberries: Gently fold in the fresh cranberries so they are lightly mixed with the squash cubes.
4. Roast: Spread the squash and cranberries in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway through, until squash is tender and slightly caramelized.
5. Check Doneness: Squash should be soft and lightly golden. Cranberries will have softened but maintain a slight burst of texture.
6. Serve: Transfer to a serving dish, garnish with chopped parsley and toasted nuts if desired. Serve warm.

Cranberry Glazed Roasted Butternut Squash

A sweet and tart roasted butternut squash dish with fresh cranberries and maple glaze, perfect for fall and holiday dinners.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

Squash & Glaze

• 1 medium butternut squash peeled, seeded, cut into 1-inch cubes
• 1 cup fresh cranberries
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 1 tsp ground cinnamon
• 0.5 tsp salt
• 0.25 tsp black pepper freshly ground

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place cubed butternut squash in a large mixing bowl. Drizzle with olive oil, maple syrup, and sprinkle with cinnamon, salt, and pepper. Toss to coat.
3. Gently fold in fresh cranberries.
4. Spread squash and cranberries in a single layer on the prepared baking sheet.
5. Roast for 25–30 minutes, flipping halfway through, until squash is tender and lightly caramelized.
6. Transfer to a serving dish, garnish with chopped parsley and toasted nuts if desired. Serve warm.

Notes

Can be prepared a day ahead and reheated. Optionally add nuts or spices to customize flavor.

Tips for Perfect Roasted Butternut Squash

• Uniform Cubes: Cutting squash into evenly sized cubes ensures they roast evenly without burning.
• Maple Syrup Boost: For a richer flavor, drizzle a little extra maple syrup in the last 5 minutes of roasting.
• Crispy Edges: If you love slightly crispy edges, roast at 425°F (220°C) for an extra 5 minutes.

Variations

• Spiced Version: Add a pinch of ground nutmeg or ginger for a warm, spiced flavor.
• Savory Twist: Swap cranberries for dried cherries and add a sprinkle of rosemary for a more savory side dish.
• Vegan-Friendly Glaze: Use agave syrup instead of maple syrup for a slightly different sweetness profile.

Serving Suggestions

• Holiday Dinners: Pairs beautifully with roasted turkey, ham, or chicken.
• Weeknight Meals: Serve alongside quinoa, wild rice, or a green salad for a colorful, nutrient-packed meal.
• Meal Prep: Make extra and store in an airtight container for up to 4 days; reheats beautifully in the oven or microwave.

Fun Facts & Cultural Context

• Butternut squash, also known as “butternut pumpkin,” is native to the Americas and is a staple in fall harvest celebrations.
• Cranberries are traditionally harvested in the fall and are a key ingredient in holiday dishes, especially in North America.
• Combining squash and cranberries not only creates a flavor balance of sweet and tart but also makes for a visually stunning dish perfect for festive tables.

Why This Recipe Works

The natural sugars in butternut squash caramelize during roasting, while the cranberries provide a bright, tangy contrast. The maple syrup ties everything together with subtle sweetness and depth. Simple seasonings like cinnamon, salt, and pepper enhance the squash’s earthy flavors without overpowering the cranberries.

This dish is a testament to how a few thoughtful ingredients can create a side that is both visually appealing and deliciously satisfying.

Nutrition Highlights (per serving)

• Calories: 180
• Carbohydrates: 35g
• Protein: 2g
• Fat: 4g
• Saturated Fat: 0.5g
• Fiber: 5g
• Sugar: 12g
• Vitamin A: 120% DV
• Vitamin C: 15% DV