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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 minutes
Cook Time 40 minutes
Total Time 55 minutes
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
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss butternut squash cubes with olive oil, salt, pepper, and rosemary. Spread on baking sheet.
  3. Roast for 25–30 minutes, turning halfway through, until tender and golden.
  4. In a saucepan, combine cranberries, maple syrup, brown sugar, balsamic vinegar, and orange zest. Simmer 10–12 minutes until thickened.
  5. Drizzle cranberry glaze over roasted squash and toss to coat evenly.
  6. 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.