Cranberry Maple Roasted Squash (Printable)

Roasted butternut squash with tart cranberries and sweet maple syrup, seasoned with warm spices for a comforting autumn side dish.

# What You’ll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed

→ Fruit

02 - 1 cup fresh or frozen cranberries

→ Sweeteners

03 - 1/4 cup pure maple syrup

→ Fats

04 - 2 tablespoons olive oil

→ Seasonings

05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley or toasted pecans

# How-To Steps:

01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cubed squash with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until evenly coated.
03 - Spread the squash in a single layer on the prepared baking sheet. Roast for 25 minutes.
04 - Remove the baking sheet from the oven, scatter the cranberries evenly over the squash, and toss gently.
05 - Return to the oven and roast for an additional 15 minutes, or until the squash is tender and caramelized and the cranberries have softened.
06 - Transfer to a serving dish and garnish with chopped parsley or toasted pecans if desired. Serve warm.

# Expert Advice:

01 -
  • The way the maple syrup caramelizes on the squash edges creates these incredible crispy bits that everyone fights over
  • Its practically foolproof but looks impressive enough for your holiday table
  • The tart cranberries cut through the sweetness so every bite is perfectly balanced
02 -
  • Cutting the squash into uniform cubes is the secret to even cooking, so take your time with the knife work
  • Do not overcrowd the baking sheet or the squash will steam instead of roast, losing those caramelized edges
  • The cranberries can go from tart to bitter if overcooked, so add them halfway through the roasting time
03 -
  • Peel the squash with a sharp vegetable peeler instead of a knife for easier, thinner removal of the tough skin
  • If your maple syrup has thickened, warm the bottle in hot water for 30 seconds to make it pourable

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