Maple Roasted Butternut Squash and Cranberries
Maple Roasted Butternut Squash and Cranberries is a sweet addition to your Thanksgiving table or to any cozy fall or winter meal. This side dish is sweet, tart, savory, and creamy.
The sweetness comes from the maple and butternut squash, the tart flavor comes from the cranberries, and the savory flavor comes from the goat cheese sprinkled on top. It’s a delicious flavor combination that pairs well with any protein you serve with it.
For another side dish to add to your table, try these simple and delicious Air Fryer Green Beans.
What You Will Need:
- Butternut Squash – this vegetable has a sweet and nutty flavor. In my opinion, it tastes a little like sweet potatoes.
- Cranberries – using fresh cranberries is best
- Goat Cheese – this cheese has a mild, sweet flavor and is very creamy
- Pure Maple Syrup – I would suggest using real, pure maple syrup instead of pancake syrup. Pure maple syrup is natural, less processed, and free of all the additives pancake syrup has. In my opinion, it is much tastier too.
- Spices – cinnamon and nutmeg
How to Make Maple Roasted Butternut Squash & Cranberries
You will love this simple and quick side dish. First, preheat the oven. Then peel and cut the butternut squash into cubes. I usually purchase the peeled and pre-cut squash so I can skip this step.
Next, mix maple syrup, salt, cinnamon, and nutmeg in a small bowl. Spray a foil lined sheet pan with a nonstick spray. Add the butternut squash to one side of the sheet pan and pour half of the maple syrup mixture.
Roast the butternut squash in the oven. Next, take the pan out of the oven and add the cranberries to the other side of the sheet pan. Finally, pour the remaining maple syrup mix over the cranberries and put the pan bake in the oven.
When the butternut squash is fork tender and the cranberries are starting to burst they are finished cooking. Add the squash and cranberries to a serving bowl and top with crumbled goat cheese.
More Recipes to Try:
- Roasted Garlic Carrots and Mushrooms with Thyme
- Cranberry, Prosciutto, & Whipped Goat Cheese Crostini
Maple Roasted Butternut Squash and Cranberries
Equipment
- Sheet Pan
Ingredients
- 3 cups or 1 butternut squash, peel and cubes
- 6 ounces cranberries, fresh
- 1/4 cup maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup goat cheese
Instructions
- Preheat the oven to 425ºF
- Mix maple syrup, salt, cinnamon, and nutmeg in a bowl and set aside.
- Spray foil lined sheet pan with nonstick cooking spray. Add butternut squash to one side of the pan. Pour of the maple syrup mixture over the squash and stir to coat. Cook in the oven for 4 minutes.
- Take the sheet pan out of the oven and add cranberries to the other side of the pan. Pour the remaining maple syrup mixture over the cranberries and stir to coat. Cook in the oven for 8 minutes.
- When the butternut squash is fork tender and the cranberries are starting to burst they are finished cooking. Put the squash and cranberries in a serving bowl and top with crumbled goat cheese.
Oh looks so good! I love squash! I have never tried it with cranberry before. This would be a good side dish for thanksgiving or Christmas dinner. And it looks easy too! Win Win!
Thank you! It’s so easy and the perfect side for any holiday meal. Enjoy!
This looks amazing. What a festive dish. Thank you for sharing this.
This looks absolutely delicious, definitely going to give it a try!
This looks delicious! I can’t way to try this for thanksgiving
This looks and sounds amazing. It would be the perfect side dish for Thanksgiving.
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