Cranberry-Glazed Roasted Butternut Squash

Delicious! Cranberry-Glazed Roasted Butternut Squash is a perfect balance of sweet, tangy, and savory — a colorful side dish that’s ideal for fall or holiday meals 🎃🍂🍒.

Here’s a simple recipe:

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🎃 Cranberry-Glazed Roasted Butternut Squash

Ingredients (serves 4–6)

• 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cut into 1-inch cubes

• 2 tbsp olive oil

• Salt & pepper, to taste

• ½ cup fresh or frozen cranberries

• 3 tbsp maple syrup or honey

• 1 tbsp balsamic vinegar

• 1 tsp fresh thyme leaves (optional)

• ¼ tsp ground cinnamon (optional)

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Instructions

1. Preheat oven:

   • 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare squash:

   • Toss cubed butternut squash with olive oil, salt, and pepper.

   • Spread evenly on the baking sheet.

3. Roast squash:

   • Roast for 25–30 minutes, stirring halfway through, until tender and lightly golden.

4. Make cranberry glaze:

   • While squash is roasting, combine cranberries, maple syrup, balsamic vinegar, thyme, and cinnamon in a small saucepan over medium heat.

   • Cook 5–7 minutes, stirring occasionally, until cranberries soften and mixture thickens slightly.

5. Glaze the squash:

   • Remove roasted squash from oven and gently toss with cranberry glaze.

6. Serve:

   • Transfer to a serving dish and drizzle any remaining glaze over the top. Optional: garnish with fresh thyme sprigs or chopped nuts.

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💡 Tips & Variations

• Sweet & nutty: Sprinkle roasted pecans or walnuts on top.

• Extra tang: Add a squeeze of fresh orange juice to the glaze.

• Make ahead: Roast squash and make glaze separately, then combine just before serving.

• Spice twist: Add a pinch of ground ginger or nutmeg to the glaze for warmth.

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I can also give you a sheet-pan version that roasts squash and cranberries together for even faster prep and minimal cleanup.