Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.