Roasted Butternut Squash with Cranberries

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!

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

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.

🥣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.

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📖 Recipe Card

Lois

Roasted Butternut Squash with Cranberries

5 from 1 vote

Roasted butternut squash with cranberries, feta cheese and honey, is a healthy, flavorful side dish for Thanksgiving.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 105

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

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Method

 

1. Preheat oven to 400°F.
2. Peel the butternut squash and cut into cubes that are slightly larger than a dice.
3. In a medium size bowl, add the squash and mix with the olive oil, ground cinnamon, salt and pepper.
4. Spread the butternut squash on a baking sheet that's been covered with either aluminum foil or parchment paper.
5. Bake the squash in the oven for 30 minutes.
6. 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.
7. Remove the baking tray from the oven and sprinkle the feta cheese on top.
8. Drizzle with the honey right before serving.

Nutrition

Serving: 1ServingCalories: 105kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 7mgSodium: 127mgFiber: 2gSugar: 8g

Notes

Make sure the butternut squash is on a flat, stable surface before cutting.

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