Are you looking for something different to add to your Thanksgiving menu this year? Why not try Roasted Butternut Squash with Cranberries.
Made with cubes of butternut squash roasted with cranberries, feta cheese and honey, this dish is healthy, flavorful, and sure to please everyone at the table.
Plus, it's easy to prepare, so you can focus on enjoying your holiday festivities.
Check out all the other Vegetable Side Dish Recipes for even more delicious ideas to add to your weekly meal plan or any holiday celebration!
This year, instead of my usual acorn squash side dish, I'm going to try something new and roast butternut squash to go along with our Roast Turkey.
Roasting vegetables results in a deliciously fragrant and flavor-packed side dish that is sure to please even the most picky eaters.
It's also a healthy option that will help balance out heavier Thanksgiving side dishes like my Company Mashed Potatoes Recipe.
Looking for more Easy Recipes for Thanksgiving? Try my Roasted Brussels Sprouts, Candied Sweet Potatoes, and even my Classic Thanksgiving Stuffing. Yum!
Table of Contents
- Do you have to skin Butternut Squash before Roasting?
- How to Roast Squash Seeds
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Roasting Instructions
- Before You Begin!
- 🥣What Pairs well with Butternut Squash?
- Storage Tips
- Reheating Tips
- Top Tip
- Indulge in Flavor, Not Ads - Get Your Ad-Free Digital Cookbook Today!
- 📖 Recipe Card
- 💬 Comments
Do you have to skin Butternut Squash before Roasting?
While the skin of the squash is edible, it can be tough and difficult to chew. For this reason, I always remove the skin before roasting:
- Cut off the top and bottom of the squash.
- Then, use a sharp knife to carefully peel away the skin.
- Once the skin has been removed, you can continue with the rest of the recipe.
📌Quick Tip: The most important thing to remember when cutting a butternut squash or any other hard squash is to keep your fingers tucked under. You can also wear protective gloves like the ones I have linked above in the Helpful Kitchen Tools section.
How to Roast Squash Seeds
So what do you do with the seeds from butternut or acorn squash? We try to save the seeds from a few different varieties for planting next spring.
Roasting squash seeds or pumpkin seeds is a delicious and healthy way to enjoy the fall harvest:
- First, remove the seeds from the squash and rinse them off.
- Next, spread the seeds on a baking sheet and drizzle with olive oil.
- Then, sprinkle with salt and bake at a low temperature until the seeds are crispy.
- Finally, enjoy your roasted squash seeds as a healthy snack or use them as a topping for salads and soups.
🛒Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- You can add chopped apples to the cranberries for added sweetness.
- If you're not a fan of dried cranberries, try raisins. Or a mixture of both!
- Sprinkle the top with chopped pecans or walnuts.
- If you're not a fan of Feta Cheese, try Goat Cheese, Ricotta Cheese, Blue Cheese or even Gorgonzola!
- Check out this recipe for Butternut Apple Soup for a different way to prepare this delicious vegetable.
Step-by-Step Instructions
- Step 1: Peel and cut the butternut squash into cube and add them to a medium size bowl. Mix with the olive oil, cinnamon, salt and pepper to taste.
Roasting Instructions
- Step 2: Prepare a baking sheet with aluminum foil or parchment paper. Spread the butternut squash out on the baking sheet.
- Step 3: Roast the squash alone first for about 30 minutes. THEN add the cranberries and continue to cook for an additional 10-15 minutes.
- Step 4: Remove your tray from the oven when the cranberries have burst slightly. Sprinkle the feta cheese over the squash and cranberries and make sure everything gets tossed together.
- Step 5: Drizzle the honey over the squash and cranberries right before serving.
Before You Begin!
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🥣What Pairs well with Butternut Squash?
- Try sprinkling cinnamon, nutmeg, cloves, or allspice on roatsed or pureed butternut squash. These spices complement the natural sweetness of butternut squash.
- If you're looking to cook butternut squash as a savory dish, try using sage, thyme, rosemary, or a bay leaf. These herbs work well in soups, roasted butternut squash, or stuffed squash recipes.
- Drizzle a little maple syrup over roasted squash or use it as a glaze.
- Try adding cooked, crumbled bacon as a topping for soups or salads.
- Finally, try sprinkling toasted walnuts, pecans or almonds on top of any butternut squash recipe.
Storage Tips
- Store any leftovers in a plastic storage container.
- Leftover roasted squash does not freeze well. The squash will turn to mush.
Reheating Tips
- Place the leftover roasted squash in an oven-safe dish or baking sheet.
- Place the dish in preheated 385°F oven and bake for about 10-15 minutes or until the squash is heated through.
- Cooking times may vary depending on the size and thickness of the squash pieces.
Top Tip
- Make sure the butternut squash is on a flat, stable surface before cutting.
- INGENUITY DIAMOND TEXTURE - The cookie sheet pan set has a diamond texture on the base increases its non-stick properties and ensures even and quick heat airflow to the cookie, which makes the cookies consistently baked without any over or undercooked parts.
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Roasted Butternut Squash with Cranberries
Ingredients
- 1 butternut squash; approximately 3 pounds
- 1 cup fresh whole cranberries
- ⅓ cup crumbled feta cheese
- 2 tablespoons honey
- 2 tablespoons olive oil
- ¼ teaspoon ground cinnamon
- salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Peel the butternut squash and cut into cubes that are slightly larger than a dice.
- In a medium size bowl, add the squash and mix with the olive oil, ground cinnamon, salt and pepper.
- Spread the butternut squash on a baking sheet that's been covered with either aluminum foil or parchment paper.
- Bake the squash in the oven for 30 minutes.
- After 30 minutes, remove the baking tray from the oven and add the cranberries. Return the tray to the oven and continue cooking for another 10-15 minutes or when the cranberries start to slightly burst.
- Remove the baking tray from the oven and sprinkle the feta cheese on top.
- Drizzle with the honey right before serving.
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