Roasted Butternut Squash with Cranberries is a flavorful, easy side dish that works beautifully for Thanksgiving, Christmas, holiday dinners, or a simple weeknight meal. Tender cubes of butternut squash are roasted until sweet and caramelized, then paired with warm fall spices, dried cranberries, crunchy pecans, creamy goat cheese, and fresh herbs. It is a colorful, seasonal vegetable side dish that pairs well with turkey, ham, chicken, pork, or a cozy vegetarian meal.
When the holiday season approaches, it is always helpful to have a few fresh side dish ideas ready to go. This roasted butternut squash with cranberries is a simple recipe, but it feels special enough for a festive table. Roasting brings out the natural sweetness of the squash, while cinnamon, nutmeg, cloves, vanilla, and brown sugar add warmth and depth. The dried cranberries bring a sweet-tart bite, pecans add texture, and goat cheese gives the dish a creamy, savory finish.
This recipe is also a great way to enjoy butternut squash beyond soup. It has the comfort of a classic fall vegetable dish, but the mix of fruit, nuts, cheese, and herbs makes it more interesting. Serve it alongside roasted turkey, glazed ham, or your favorite holiday main dish. It also makes a lovely side for everyday dinners when you want something seasonal, wholesome, and easy to prepare.
The combination of sweet roasted squash, tangy goat cheese, dried cranberries, and pecans is balanced and satisfying. If you want to change the flavors, you can swap the cranberries for dried apricots, raisins, or figs. Feta cheese can be used in place of goat cheese, and walnuts or sliced almonds can stand in for the pecans. This roasted butternut squash recipe is flexible, colorful, and perfect for fall and winter menus.
Why We Love This Roasted Butternut Squash with Cranberries
This is one of those easy side dishes that looks beautiful on the table without requiring much effort. The ingredients are simple, the preparation is straightforward, and the finished dish has a lovely mix of sweet, savory, creamy, and crunchy textures.
Easy to make: This recipe takes about 15 minutes of hands-on preparation and is ready in under an hour. It is simple enough for a weeknight but elegant enough for a holiday meal.
Versatile: Roasted butternut squash with cranberries can be served with a wide variety of main dishes. It works well with poultry, pork, ham, vegetarian mains, and other festive sides.
Great for prep ahead: You can peel and cube the squash earlier in the day or the day before. Store it in an airtight container in the refrigerator, then season and roast when you are ready. This makes it a helpful side dish for Thanksgiving and other busy holiday meals.
Recipe Ingredients
This roasted butternut squash recipe uses simple ingredients that come together for a delicious fall side dish.
- Fresh butternut squash: Use peeled, seeded butternut squash cut into even 1-inch cubes. Pre-cut squash from the grocery store can save time.
- Oil: Extra virgin olive oil helps the squash roast and caramelize. Melted butter, avocado oil, or coconut oil can also be used, though they will slightly change the flavor.
- Seasoning: Nutmeg, cloves, cinnamon, and salt give the squash warm, cozy flavor.
- Vanilla: Vanilla extract adds a subtle sweetness and pairs well with the fall spices.
- Brown sugar: Brown sugar adds sweetness and a light molasses note. Honey can also be used.
- Pecans: Pecans add crunch and a nutty flavor that works well with roasted squash.
- Dried cranberries: Cranberries bring a sweet-tart contrast to the soft squash.
- Goat cheese: Crumbled goat cheese adds creaminess and a savory tang. Feta is another good option.
- Fresh herbs: Thyme, parsley, and oregano brighten the dish before serving.
How to Roast Butternut Squash
Step 1. Prepare the squash: Preheat the oven to 400 degrees F. Peel, seed, and cut the butternut squash into even cubes. Place the squash in a large mixing bowl.
Step 2. Add the spices: Add olive oil, nutmeg, cloves, cinnamon, vanilla, brown sugar, and salt. Toss well until the squash is evenly coated.
Step 3. Roast the squash: Spread the squash in a single layer on a non-stick baking sheet or a parchment-lined sheet pan. Roast for 15 minutes, then turn the squash cubes so they cook evenly.
Step 4. Add the cranberries: Add the dried cranberries, pecans, and goat cheese. Stir gently and roast for another 15 minutes, or until the squash is soft, lightly golden, and caramelized around the edges.
Step 5. Serve: Remove the squash from the oven and garnish with fresh thyme, parsley, and oregano. Serve warm.
Recipe Variations
- Squash: Butternut squash works beautifully, but pumpkin or sweet potato can also be used.
- Spices: Adjust the spices to suit your taste. If you do not enjoy one of the warm spices, leave it out. Cayenne pepper, paprika, or oregano can add a different flavor.
- Herbs: Finish the dish with sage, rosemary, thyme, oregano, parsley, or basil.
- Nuts: Replace pecans with walnuts, pistachios, pine nuts, or sliced almonds.
- Cranberries: Use raisins, chopped dried apricots, or figs instead of dried cranberries.
- Cheese: Swap goat cheese for feta or parmesan, or leave the cheese out if preferred.
Storage Tips
- Store leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave, in a skillet, or slowly in the oven until warmed through.
- Leftover roasted squash can also be served warm or cold as part of a salad.
Recipe FAQ
Cut the squash into even-sized cubes so the pieces roast at the same rate and become tender at the same time.
Spread the squash in a single layer on the baking sheet. Give the pieces some space so they roast and caramelize instead of steaming.
Yes. Peel and cube the squash ahead of time, then store it in an airtight container in the refrigerator until you are ready to season and roast it. If the full dish is made ahead, reheat it in a skillet, microwave, or low oven before serving.
More Squash Recipes
Vegetarian
Butternut Squash Apple Bake
Pasta
Creamy Butternut Squash Pasta with Sausage
Sides
Parmesan Delicata Squash
Mediterranean
Mediterranean Stuffed Acorn Squash
Roasted Butternut Squash with Cranberries
Ingredients
- 1 1/2 pounds peeled, seeded, and cubed butternut squash
- 2 tablespoons extra virgin olive oil
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons brown sugar, or honey
- 1/4 cup pecans, or walnuts
- 1/2 cup dried cranberries
- 4 ounces crumbled goat cheese, or feta cheese
- Fresh thyme and parsley for garnish
Instructions
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Preheat the oven to 400 degrees F.
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Peel and cut the butternut squash into evenly sized chunks. Add the squash to a large mixing bowl.
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Add the olive oil, nutmeg, cloves, cinnamon, vanilla, brown sugar, and salt. Toss until the squash is well coated.
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Spread the squash on a non-stick baking sheet in an even, single layer.
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Roast for 15 minutes. Turn the squash cubes, then add the dried cranberries, pecans, and goat cheese. Stir gently and roast for another 15 minutes, or until the squash is tender. Garnish with fresh thyme, parsley, and oregano before serving.
Notes
- If you prefer the goat cheese to stay firm and fresh, add it after the squash comes out of the oven instead of roasting it.
- If you prefer the dried cranberries to remain chewier, stir them in just before serving.
Nutrition
Carbohydrates: 39g,
Protein: 8g,
Fat: 18g
Nutrition information is automatically calculated and should be used only as an approximation.