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Maple Roasted Butternut Squash and Cranberries with goat cheese side dish. Thanksgiving side dish.
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4.75 from 12 votes

Maple Roasted Butternut Squash and Cranberries

This Maple Roasted Butternut Squash and Cranberries side dish is a sweet addition to your Thanksgiving table or to any cozy fall or winter meal.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 197kcal
Author: Angela Lietzke

Equipment

  • Sheet Pan

Ingredients

  • 3 cups butternut squash peeled and cubes
  • 6 ounce cranberries fresh
  • ¼ cup maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ 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.

Notes

  • This recipe can be easily doubled or tripled to make more for a crowd.

    • Nutrition

    Calories: 197kcal | Carbohydrates: 31g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 402mg | Potassium: 457mg | Fiber: 4g | Sugar: 16g | Vitamin A: 11481IU | Vitamin C: 28mg | Calcium: 117mg | Iron: 1mg