Description
Golden, caramelized butternut squash roasted with honey, olive oil, and warm spices then tossed with tart cranberries and fresh herbs for the perfect sweet-savory holiday side.
Ingredients
1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
3 tbsp olive oil
2 tbsp honey or maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dried cranberries
2 tbsp fresh parsley or thyme, chopped
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss cubed butternut squash with olive oil, honey, cinnamon, nutmeg, salt, and pepper until evenly coated.
3. Spread squash in a single layer on the prepared baking sheet.
4. Roast for 25–30 minutes, stirring halfway through, until tender and caramelized around the edges.
5. Remove from oven and toss immediately with dried cranberries.
6. Transfer to a serving dish and sprinkle with fresh parsley or thyme.
7. Serve warm as a side dish or salad topping.
Notes
For extra crunch, add toasted pecans or pumpkin seeds before serving.
Substitute maple syrup for honey for a vegan-friendly version.
Pairs beautifully with roasted turkey, pork, or chicken.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: honey roasted butternut squash, roasted vegetables, cranberry side dish, holiday sides, fall recipes