Here’s a delicious Cranberry-Glazed Roasted Butternut Squash recipe—perfect as a side for fall and winter meals, or even as a festive holiday dish:
Cranberry-Glazed Roasted Butternut Squash
Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp ground cinnamon (optional, for warmth)
For the Cranberry Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup orange juice
- 1/4 cup maple syrup (or honey)
- 1 tbsp balsamic vinegar
- 1/2 tsp orange zest (optional, but adds brightness)
Toppings (Optional):
- Toasted pecans or walnuts
- Crumbled feta or goat cheese
- Fresh thyme or parsley
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the squash: Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon if using. Spread it out in a single layer on the baking sheet.
- Roast for about 25–30 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
- Meanwhile, make the cranberry glaze:
In a small saucepan, combine cranberries, orange juice, maple syrup, balsamic vinegar, and orange zest.
Bring to a boil, then reduce heat and simmer for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. - Blend the glaze (optional): For a smoother texture, blend the glaze in a blender or with an immersion blender. Or leave it chunky for a rustic feel.
- Glaze the squash: When the squash is done roasting, drizzle or toss it with the cranberry glaze. Return to the oven for another 5 minutes to let the glaze set and caramelize a bit.
- Finish and serve: Transfer to a serving dish, sprinkle with optional toppings like nuts, cheese, or herbs, and serve warm.
Would you like a version of this that’s fully vegan, or maybe a shortcut version with store-bought cranberry sauce?