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Roasted Butternut Squash with Cranberries is an easy and delicious side dish for the holidays or any weeknight meal. Butternut squash is roasted to create a sweet flavor along with warm fall spices and paired with dried cranberries, pecans and goat cheese and finished off with fresh herbs. This would be great alongside your turkey or ham!
As we approach Thanksgiving we all needs new side dishes to try. This one is the perfect. Today’s simple side dish of Roasted Butternut Squash with Cranberries is a great way to take roasted butternut squash to the next level. The squash is roasted with warm spices along with dried cranberries, pecans and goat cheese. Aside from butternut squash soup this is my other favorite way to use up squash.
This is a great addition to your Herb Butter Roasted Turkey or your Apple Cider Glazed Ham or a nice side dish to pair with your weekly meals.
It is similar to my Butternut Squash Apple Bake but doesn’t use the apple and adds in the goat cheese instead. In the fall months butternut squash is my favorite squash to make. There is something so nice about pairing the sweet butternut squash with the savory goat cheese, sweet pecans and cranberries.
I really think the combination is perfect together in this healthy fall side dish. If you want to mix things up try dried apricots or raisins and feta cheese instead of goat cheese. I use it in so many recipes like this Butternut Squash Pasta, Slow Cooker Butternut Squash Apple Soup, Butternut Squash and Sweet Potato Soup, and this Butternut Squash Stuffing.
Why We Love this Roasted Butternut Squash with Cranberries
This is such an easy side for the holidays or a fall meal. Here is why we love it:
• Easy to Make: This recipe takes just 15 minutes of hands on prep time and can be cooked and on the table in less than an hour.
• Versatile: This easy vegetable side dish can be served with a variety of delicious main dishes.
• Make-Ahead: You can prepare the squash earlier in the day or the day before, then season and roast. Which makes this the ideal prep ahead side dish for Thanksgiving or other festive holidays.
Recipe Ingredient
You will love this easy recipe and the simple ingredients it uses. It is one of my favorite recipes!
- Fresh Butternut Squash: I’ve used butternut squash which I cut into 1-inch cubes. Sometimes you can find it pre-cut at the grocery store to save time.
- Oil: For the best flavor I use extra virgin olive oil. You could also use melted butter, avocado oil or coconut oil but it will impact the flavor of the dish a bit.
- Seasoning: I season the squash with ground nutmeg, cloves and cinnamon, as well as a little sea salt. These spices add a warm flavor to the squash.
- Vanilla: I use vanilla extract for the best flavor, although vanilla essence will work in a pinch.
- Sugar: I’ve added brown sugar for sweetness and that touch of molasses flavor.
- Nuts: I’ve added pecans to the squash for added crunch.
- Cheese: I’ve added crumbled goat cheese which adds extra depth of flavor to the dish.
How to Roast Butternut Squash
Step 1. Prepare the Squash: Preheat the oven to 400 degrees F. Peel and cut the butternut squash into chunks. Add the squash cubes to a large mixing bowl.
Step 2. Add the Spices: Add the 2 tablespoons of olive oil, nutmeg, cloves, cinnamon, vanilla and brown sugar and salt and toss the squash until coated.
Step 3. Roast the Squash: Spread the squash on a non-stick baking sheet or a parchment paper lined sheet pan in an even layer. Roast the vegetables in the oven for 15 minutes, turn the cubes of squash.
Step 4. Add the Cranberries: Now add the cranberries, pecans and goat cheese stir well and roast for another 15 minutes or until the squash is soft and just turning golden brown and caramelized edges.
Step 5. To Serve: Remove the squash from the oven and garnish with fresh thyme, parsley and oregano.
Recipe Variations
- Squash: I’ve used butternut squash but this recipe would also work equally well with pumpkin or sweet potato.
- Spices: The spices in this dish are easily adapted. If there is a spice you don’t like leave it out. Some other spices that would be nice are cayenne red pepper, paprika or oregano.
- Herbs: Herbs are a great way to finish the dish like sage leaves, fresh rosemary, thyme, oregano, parsley or basil.
- Nuts: Swap the pecans for pine nuts, pistachios, walnuts or sliced almonds.
- Cranberries: I’ve added dried cranberries to the dish, but you can add other dried fruits like raisins, apricots or figs if you prefer.
- Cheese: Swap goat cheese for feta cheese or parmesan cheese or you can leave it out if you don’t want to use cheese.
Storage Tips
- Once roasted, leftover squash can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy you can heat up quickly again in the microwave.
- Roasted butternut squash salad is delicious and a great way of using up leftover squash which can be served warm or cold.
Recipe FAQ
Cut the squash into even-sized cubes that will ensure they roast evenly in the oven.
Place the squash onto the baking sheet in an even, single layer. You want to give the squash a little space on the tray so it roasts in the oven, rather than steams.
Prepare and cube the squash ahead of time, then store in an airtight container in the refrigerator until you are ready to season and roast. If you make this dish ahead of time you can quickly reheat in a skillet, microwave or slowly in the oven to warm it.
More Squash Recipes
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Roasted Butternut Squash with Cranberries
Ingredients
- 1 1/2 pounds peeled, seeded, and cubed butternut squash {cube evenly}
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoons ground nutmeg
- 1/8 teaspoons cloves
- 1/4 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons brown sugar {or use honey}
- 1/4 cup pecans {or walnuts}
- 1/2 cup dried cranberries
- 4 ounces goat cheese, crumbled {or try feta cheese}
- Fresh thyme and parsley for garnish
Instructions
- Preheat the oven to 400 degrees F.
- Peel and cut the butternut squash into chunks. Add the butternut squash to a large mixing bowl.
- Add the 2 tbsps. olive oil, nutmeg, cloves, cinnamon, vanilla, brown sugar and salt and toss the squash until coated.
- Spread the squash on a non-stick baking sheet in an even layer.
- Roast the vegetables in the oven for 15 minutes, turn the cubes of squash, add the cranberries, pecans and goat cheese stir well and roast for another 15 minutes or until the squash is soft. Remove and garnish with fresh thyme, parsley and oregano.
Notes
- If you don't want the goat cheese slightly melted then just add it at the end once you pull the squash out right before serving.
- If you would prefer your cranberries to be harder versus warm and soft you also can wait and stir that in when you serve your dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You listed vanilla and brown sugar or honey but did not specify when to add those ingredients in.?
So sorry! You add it with the spices. I adjusted it. Thanks for letting me know