The moment the leaves begin to turn and the air carries that crisp autumn chill, my kitchen transforms into a cozy haven of roasted vegetables, sweet spices, and simmering sauces. One of the dishes that truly captures the spirit of the season is Cranberry Glazed Roasted Butternut Squash. This side dish is equal parts elegant and comforting, making it the perfect addition to any holiday table — whether it’s Thanksgiving, Christmas, or a cozy weeknight dinner that needs a little sparkle.

The natural sweetness of butternut squash pairs beautifully with the tartness of cranberries, creating a balance of flavors that’s both vibrant and warming. The maple syrup and brown sugar help caramelize the squash as it roasts, while the cranberry glaze adds a festive pop of color and a hint of tangy sweetness. The result? A dish that’s visually stunning, deliciously layered, and guaranteed to impress.

It’s the kind of side that not only tastes incredible but also looks like it belongs on the cover of a holiday magazine — and yet, it’s wonderfully easy to make. With simple ingredients and minimal prep, this recipe brings elegance to your table without stress.

Ingredients:

1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
1 ½ cups fresh or frozen cranberries
3 tablespoons pure maple syrup
2 tablespoons brown sugar
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon orange zest
1 teaspoon fresh rosemary, finely chopped (plus extra for garnish)
½ teaspoon salt
¼ teaspoon black pepper
Optional: a pinch of cinnamon for warmth

Instructions:

Preheat the Oven: Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare the Squash: Toss the butternut squash cubes in a large bowl with olive oil, salt, pepper, and rosemary until evenly coated. Spread in a single layer on the prepared baking sheet.
Roast the Squash: Roast for 25–30 minutes, turning halfway through, until golden brown and tender.
Make the Cranberry Glaze: While the squash roasts, combine cranberries, maple syrup, brown sugar, balsamic vinegar, and orange zest in a small saucepan. Cook over medium heat for 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. If desired, add a pinch of cinnamon for extra depth.
Glaze the Squash: Remove the roasted squash from the oven and drizzle the cranberry glaze over the top. Toss gently to coat each piece.
Finish Roasting: Return the glazed squash to the oven for another 10 minutes to caramelize slightly and deepen the flavor.
Serve: Transfer to a serving platter, drizzle with any remaining glaze, and garnish with fresh rosemary and a few whole cranberries. Serve warm.

Tips & Tricks:

Choose the Right Squash: A medium to large butternut squash with firm skin and deep orange flesh will yield the best flavor.
Make It Ahead: You can roast the squash up to a day ahead, refrigerate it, and reheat with the glaze before serving.
Adjust Sweetness: For a tangier glaze, reduce the brown sugar slightly or add a splash more vinegar.
Smooth Glaze Option: If you prefer a smoother sauce, puree the cranberry glaze in a blender before drizzling.

Cranberry Glazed Roasted Butternut Squash

Tender roasted butternut squash coated in a tangy-sweet cranberry glaze — the perfect festive side dish for any holiday table.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Holiday Dish, Side Dish

Cuisine: American, Vegetarian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1 large butternut squash peeled, seeded, cubed
1.5 cups cranberries fresh or frozen
3 tbsp maple syrup
2 tbsp brown sugar
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp orange zest
1 tsp fresh rosemary finely chopped
0.5 tsp salt
0.25 tsp black pepper
fresh rosemary for garnish

Equipment

Baking sheet
Saucepan
Mixing bowl
Parchment paper

Method

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss butternut squash cubes with olive oil, salt, pepper, and rosemary. Spread on baking sheet.
Roast for 25–30 minutes, turning halfway through, until tender and golden.
In a saucepan, combine cranberries, maple syrup, brown sugar, balsamic vinegar, and orange zest. Simmer 10–12 minutes until thickened.
Drizzle cranberry glaze over roasted squash and toss to coat evenly.
Return to oven for 10 more minutes to caramelize. Garnish and serve warm.

Notes

For a smoother glaze, puree the cranberry mixture before drizzling. Garnish with rosemary for festive presentation.

Variations:

Add Nuts: Sprinkle toasted pecans or walnuts on top for crunch.
Cheesy Twist: Add a crumble of goat cheese or feta before serving for a sweet-savory contrast.
Spicy Maple Version: Add a pinch of red pepper flakes to the glaze for a sweet-heat combination.
Herb Swap: Try using thyme instead of rosemary for a softer herbal note.

Serving Suggestions:
This dish is a showstopper on any holiday spread. Pair it with roast turkey, baked ham, or even a hearty vegetarian main like lentil loaf or mushroom Wellington. It also works wonderfully as part of a cozy fall dinner — serve it alongside roasted chicken or a creamy risotto for a complete meal.
For extra flair, spoon it into a shallow white serving bowl and garnish with rosemary sprigs and glossy cranberries. The colors alone will draw everyone to the table.

Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through.
You can also freeze this dish — just cool it completely first. Reheat from frozen by baking covered at 375°F (190°C) for about 25 minutes, adding a touch of glaze or olive oil if needed to refresh the texture.

FAQ:
Can I use frozen squash?
Yes! Frozen butternut squash works fine — just roast a few minutes longer to ensure it caramelizes.

Can I substitute the cranberries?
If cranberries aren’t available, try pomegranate seeds or a drizzle of pomegranate molasses for a similar tart-sweet effect.

Can I make this vegan?
It already is! Just be sure to use pure maple syrup and not honey if you’re keeping it vegan.

What can I use instead of maple syrup?
Honey or agave syrup can be used, but maple syrup provides the richest depth of flavor.

History / Fun Facts:
Butternut squash has been celebrated for centuries as one of nature’s most comforting vegetables. Native to the Americas, it was prized by early settlers for its sweetness and long shelf life through cold winters. The pairing of squash with cranberries brings together two iconic fall ingredients that have long represented harvest and abundance. Cranberries were once used by Native Americans not just for food, but as a natural dye and preservative. Today, combining these two in a modern glaze celebrates both tradition and innovation — a blend of rustic roots and contemporary flavor.

This Cranberry Glazed Roasted Butternut Squash is a dish that tells a story — of seasonal bounty, family gatherings, and the comforting joy of sharing a meal that’s both wholesome and beautiful.

Cranberry Glazed Roasted Butternut Squash – A Festive and Flavorful Side