🎉 Introduction
If you’re searching for the ultimate fall and holiday side dish — something colorful, naturally sweet, beautifully caramelized, and bursting with warm seasonal flavors — this Cranberry Glazed Roasted Butternut Squash is exactly what you need. It’s a stunning combination of tender roasted squash, tart cranberries, golden maple syrup, cinnamon, and olive oil. The result is a sweet-tart, cozy, festive dish that feels like autumn and winter wrapped in one warm bowl.
Roasting butternut squash brings out its natural sweetness and velvety texture, giving it a slightly caramelized surface while keeping the inside soft and rich. The maple syrup adds depth and warmth, while the cranberries provide a bright pop of tartness that balances the squash perfectly. Cinnamon enhances the cozy holiday flavor, and freshly ground black pepper adds a subtle warmth that ties everything together.
Whether you’re cooking for Thanksgiving dinner, a Christmas feast, a family gathering, or just a cozy weeknight meal, this dish delivers elegance with minimal effort. It looks stunning on the table, tastes incredible, and requires only a handful of simple ingredients. It’s vegan-friendly, naturally gluten-free, nutrient-rich, and perfect for meal prep — making it one of the most versatile side dishes you can make during the colder months.
🧰 Equipment Needed
- Large baking sheet
- Parchment paper (optional but recommended)
- Sharp knife
- Peeler
- Cutting board
- Large mixing bowl
- Measuring spoons
- Oven
- Spatula or wooden spoon
🛒 Ingredients
Fresh Produce
- 1 medium butternut squash
- 1 cup fresh cranberries
Condiments
- 3 tbsp maple syrup
Spices & Seasonings
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Oils
- 3 tbsp olive oil
👩🍳 Directions
Step 1: Prepare the Butternut Squash
Peel the squash using a vegetable peeler.
Cut off both ends, slice the squash in half lengthwise, and scoop out the seeds.
Cut into 1-inch cubes — this size helps them roast perfectly.
Step 2: Make the Maple Cinnamon Glaze
In a large mixing bowl, combine:
- Olive oil
- Maple syrup
- Cinnamon
- Salt
- Black pepper
Whisk until smooth and glossy.
Step 3: Toss the Squash
Add the cubed butternut squash into the bowl.
Mix well until the glaze coats every piece evenly.
This is key for caramelization and flavor.
Step 4: Add the Cranberries
Add fresh cranberries to the bowl and toss gently so they get a light coating.
The cranberries will roast, soften, and burst, creating a gorgeous ruby glaze.
Step 5: Arrange on Baking Sheet
Line your baking sheet with parchment paper for easier cleanup.
Spread squash and cranberries in a single layer.
Make sure they are not crowded — space = crispy edges.
Step 6: Roast
Bake at 425°F (220°C) for 25–30 minutes, tossing halfway.
You’re looking for:
- Golden roasted edges
- Cranberries that have burst and softened
- Slight caramelized patches
- Tender squash cubes
If you like deeper caramelization, roast an extra 5 minutes.
Step 7: Finish & Serve
Remove from oven and gently toss to coat squash with the cranberry juices.
Transfer to a serving bowl or platter.
Serve warm and garnish with fresh parsley, if desired.
This dish shines on holiday tables!
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
🧊 Storage & Reheating
Refrigerator
Store leftovers in an airtight container up to 4 days.
Reheating Options
- Oven: 350°F for 8 minutes
- Air Fryer: 3–4 minutes at 380°F
- Microwave: 45–60 seconds
Freezing
Not recommended — cranberries become mushy and texture changes.
🥄 Variations
1. Maple Pecan Squash
Add ½ cup chopped pecans during the last 5 minutes of baking.
2. Rosemary Herb Version
Add 1 tsp fresh rosemary or thyme to the glaze.
3. Extra Sweet Version
Add 1 extra tablespoon maple syrup.
4. Orange Cranberry Squash
Add orange zest + 1 tbsp orange juice for bright citrus notes.
5. Spicy Sweet Version
Add ¼ tsp cayenne or chili flakes.
6. Garlic Lovers Version
Add ½ tsp garlic powder for a savory touch.
7. Apple + Cranberry Squash
Add diced apples for a sweeter, fruity twist.
❓ 10 FAQs
1. Can I use frozen cranberries?
Yes! No need to thaw — add directly and roast 5 minutes longer.
2. Can I use frozen squash?
You can, but it won’t caramelize as beautifully.
3. Can I substitute honey for maple syrup?
Yes — but maple gives the best fall flavor.
4. Do I need to peel the squash?
Yes — the skin is tough and doesn’t soften well.
5. Can I meal prep this dish?
Absolutely — great for reheating and adding to bowls or salads.
6. What protein pairs well with this?
Chicken, turkey, salmon, beef, or a plant-based protein.
7. Can I reduce the sweetness?
Yes — use 2 tbsp maple syrup instead of 3.
8. Can I make it savory only?
Omit maple syrup and add garlic + herbs.
9. Why didn’t my squash caramelize?
Overcrowded baking tray — space everything out.
10. Can I add nuts?
Yes — pecans, walnuts, or almonds all work perfectly.
🏁 Conclusion
This Cranberry Glazed Roasted Butternut Squash captures everything wonderful about fall and winter cuisine — rich, cozy, sweet, tart, and deeply flavorful. The warm cinnamon and maple syrup complement the natural sweetness of the squash, while the cranberries burst open to create a beautiful glaze that looks festive and tastes incredible.
It’s elegant enough for holiday dinners yet simple enough for everyday meals. With minimal prep and a handful of wholesome ingredients, this recipe proves that you don’t need complicated steps to create a stunning, delicious side dish.
Whether you’re preparing Thanksgiving dinner, hosting a Christmas gathering, cooking for family, or just craving something warm and seasonal, this roasted butternut squash is guaranteed to impress.
Comforting. Colorful. Caramelized.
A perfect seasonal dish every time.
Cranberry Glazed Roasted Butternut Squash
Ingredients
Equipment
Method
- Peel the squash using a vegetable peeler.
- Cut off both ends, slice the squash in half lengthwise, and scoop out the seeds.
- Cut into 1-inch cubes — this size helps them roast perfectly.
- In a large mixing bowl, combine:
- Olive oil
- Maple syrup
- Cinnamon
- Salt
- Black pepper
- Whisk until smooth and glossy.
- Add the cubed butternut squash into the bowl.
- Mix well until the glaze coats every piece evenly.
- This is key for caramelization and flavor.
- Add fresh cranberries to the bowl and toss gently so they get a light coating.
- The cranberries will roast, soften, and burst, creating a gorgeous ruby glaze.
- Line your baking sheet with parchment paper for easier cleanup.
- Spread squash and cranberries in a single layer.
- Make sure they are not crowded — space = crispy edges.
- Bake at 425°F (220°C) for 25–30 minutes, tossing halfway.
- You’re looking for:
- Golden roasted edges
- Cranberries that have burst and softened
- Slight caramelized patches
- Tender squash cubes
- If you like deeper caramelization, roast an extra 5 minutes.
- Remove from oven and gently toss to coat squash with the cranberry juices.
- Transfer to a serving bowl or platter.
- Serve warm and garnish with fresh parsley, if desired.
- This dish shines on holiday tables!
Notes
Refrigerator Store leftovers in an airtight container up to 4 days. Reheating Options Oven: 350°F for 8 minutes Air Fryer: 3–4 minutes at 380°F Microwave: 45–60 seconds Freezing Not recommended — cranberries become mushy and texture changes. 🥄 Variations
1. Maple Pecan Squash Add ½ cup chopped pecans during the last 5 minutes of baking. 2. Rosemary Herb Version Add 1 tsp fresh rosemary or thyme to the glaze. 3. Extra Sweet Version Add 1 extra tablespoon maple syrup. 4. Orange Cranberry Squash Add orange zest + 1 tbsp orange juice for bright citrus notes. 5. Spicy Sweet Version Add ¼ tsp cayenne or chili flakes. 6. Garlic Lovers Version Add ½ tsp garlic powder for a savory touch. 7. Apple + Cranberry Squash Add diced apples for a sweeter, fruity twist. ❓ 10 FAQs
1. Can I use frozen cranberries? Yes! No need to thaw — add directly and roast 5 minutes longer. 2. Can I use frozen squash? You can, but it won’t caramelize as beautifully. 3. Can I substitute honey for maple syrup? Yes — but maple gives the best fall flavor. 4. Do I need to peel the squash? Yes — the skin is tough and doesn’t soften well. 5. Can I meal prep this dish? Absolutely — great for reheating and adding to bowls or salads. 6. What protein pairs well with this? Chicken, turkey, salmon, beef, or a plant-based protein. 7. Can I reduce the sweetness? Yes — use 2 tbsp maple syrup instead of 3. 8. Can I make it savory only? Omit maple syrup and add garlic + herbs. 9. Why didn’t my squash caramelize? Overcrowded baking tray — space everything out. 10. Can I add nuts? Yes — pecans, walnuts, or almonds all work perfectly. 🏁 Conclusion This Cranberry Glazed Roasted Butternut Squash captures everything wonderful about fall and winter cuisine — rich, cozy, sweet, tart, and deeply flavorful. The warm cinnamon and maple syrup complement the natural sweetness of the squash, while the cranberries burst open to create a beautiful glaze that looks festive and tastes incredible. It’s elegant enough for holiday dinners yet simple enough for everyday meals. With minimal prep and a handful of wholesome ingredients, this recipe proves that you don’t need complicated steps to create a stunning, delicious side dish. Whether you’re preparing Thanksgiving dinner, hosting a Christmas gathering, cooking for family, or just craving something warm and seasonal, this roasted butternut squash is guaranteed to impress. Comforting. Colorful. Caramelized.
A perfect seasonal dish every time.
