Roasted Butternut Squash with Cranberries
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Roasted butternut squash with cranberries is a fall side dish with tender squash, lightly sweet maple syrup, salty feta, and crunchy pecans. The whole cranberries add a tart bite that keeps the sweetness in check. It takes about 35 minutes in the oven, with the feta and pecans added just before serving.
I especially like this when I get a little of everything in one bite. If you’re looking for a Thanksgiving vegetable side beyond another creamy casserole, this is a good one to make.
Ingredients for Maple Roasted Butternut Squash
You’ll find the full measurements in the recipe card below.
- Butternut squash: Start with a 2½- to 3-pound whole squash, then peel it, remove the seeds, and cut it into approximately ½-inch pieces.
- Olive oil, maple syrup, and seasonings: The squash is tossed with olive oil, cinnamon, salt, pepper, and part of the maple syrup before roasting. Save the remaining syrup for serving.
- Whole cranberries: I use frozen cranberries, thawed before adding them to the pan. Whole berries give this dish its tart bites; dried cranberries would make it sweeter and chewier.
- Feta and pecan halves: These go on after roasting for salty flavor and crunch.
- Fresh parsley: Optional for serving.
How to Make Roasted Butternut Squash with Cranberries
Prepare and season the squash
Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
I always wear gloves when peeling and cutting butternut squash because it bothers my hands. Peel the squash, remove the seeds, and cut it into roughly ½-inch pieces. Keep the pieces similar in size so they cook evenly.
Toss the squash with olive oil, 1 tablespoon of the maple syrup, cinnamon, salt, and black pepper.
Roast Squash first, then add the cranberries
Spread the squash onto the prepared baking sheet in a single layer. Leave space between the pieces to avoid crowding.
Roast for 25 minutes. Remove the pan from the oven, flip the squash with a spatula, and spread it back into a single layer.
Scatter the thawed cranberries over the squash. Return to the oven for approximately 10 minutes, until the squash is fork-tender and most of the cranberries have popped open.
Check the squash before removing the pan rather than relying only on the timer.
Add the toppings and serve
Transfer the squash and cranberries to a serving bowl. Drizzle with the remaining 3 tablespoons maple syrup, then top with feta, pecan halves, and parsley if using.
Serve warm. The feta and pecans are added after roasting, so the cheese stays crumbled and the nuts keep their crunch.
More Fall and Thanksgiving Side Dishes
For a simpler squash dish, try my roasted butternut squash halves, which bake with water for soft, scoopable flesh.
If you like cranberries paired with cheese, my cranberry Brie smashed potatoes are another option. You can also browse my Thanksgiving side dishes to finish planning your menu.
Roasted Butternut Squash with Cranberries and Feta
Ingredients
- 2½ to 3 lb. whole butternut squash peeled, seeds removed, and cut into approximately ½-inch pieces
- 1 tablespoon olive oil
- ¼ cup maple syrup divided: 1 tablespoon for roasting and 3 tablespoons for serving
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup frozen whole cranberries thawed
- ½ cup crumbled feta cheese
- ½ cup pecan halves
- Chopped fresh parsley optional for serving
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Peel the squash, remove the seeds, and cut into approximately ½-inch pieces, keeping them similar in size for even cooking. I wear gloves during this step because raw butternut squash bothers my hands.
- Add squash, olive oil, 1 tablespoon maple syrup, cinnamon, salt, and black pepper to a large mixing bowl. Toss until evenly coated.
- Spread squash onto the prepared baking sheet in a single layer with space between the pieces. Roast for 25 minutes.
- Remove the pan from the oven and flip the squash with a spatula. Spread it back into a single layer and add the thawed cranberries. Roast for approximately 10 more minutes, until the squash is fork-tender and most cranberries have popped open.
- Transfer squash and cranberries to a serving bowl. Drizzle with the remaining 3 tablespoons maple syrup and top with feta, pecan halves, and optional parsley. Serve warm.
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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