Go Back
As the vibrant foliage blankets the ground and the air turns crisp, the culinary landscape shifts to accommodate the rich, warm flavors of autumn. One dish that perfectly encapsulates this seasonal transition is Maple Roasted Butternut Squash & Cranberries. This delightful recipe marries the sweet, buttery essence of butternut squash with the tangy brightness of cranberries, creating a dish that is not only visually stunning but also a feast for the senses. The addition of warm spices such as cinnamon and nutmeg elevates the flavors, making it a perfect centerpiece for holiday gatherings or a comforting addition to any family meal.

Maple Roasted Butternut Squash & Cranberries

Embrace the flavors of fall with Maple Roasted Butternut Squash & Cranberries, a delightful dish that beautifully combines the sweet, buttery squash with the tart brightness of cranberries. Perfect for holiday gatherings or cozy family meals, this recipe is elevated with warm spices like cinnamon and nutmeg. Nutrient-packed and easy to prepare, this vibrant dish not only adds color to your table but also supports your health with its rich flavors and goodness. Discover how to make this autumnal favorite that celebrates the season!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash (about 2 lbs), peeled and diced into 1-inch cubes

1 cup fresh cranberries (or frozen, if unavailable)

1/4 cup pure maple syrup

3 tablespoons olive oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup pecans or walnuts, chopped (optional)

Fresh thyme or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) to create the perfect roasting environment for your squash and cranberries.

    Prepare the Butternut Squash: After peeling, seed, and dicing the butternut squash, place it in a large mixing bowl.

      Mix the Ingredients: To the squash, add the maple syrup, olive oil, cinnamon, nutmeg, salt, and black pepper. Toss the mixture well until the squash is evenly coated with the maple and spices.

        Add the Cranberries: Gently fold in the fresh cranberries, being careful not to burst them.

          Spread on a Baking Sheet: Transfer the mixture to a large baking sheet lined with parchment paper for easy cleanup, spreading it out in a single layer to ensure even roasting.

            Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir halfway through to ensure even cooking. The squash should be tender and starting to caramelize, while the cranberries will have burst slightly, creating a delightful sweet and tart mixture.

              Toast the Nuts (Optional): While the squash is roasting, if using, toast the pecans or walnuts in a dry skillet over medium heat for about 5 minutes until fragrant. Remove from heat and set aside.

                Finish and Serve: Once the squash and cranberries are fully cooked, remove from the oven. If using, sprinkle the toasted nuts over the top. Garnish with fresh thyme or parsley for a pop of color and flavor.

                  Enjoy: This delicious dish can be served warm as a side or room temperature as part of a salad or grain bowl. Enjoy the burst of fall flavors!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6