Roasted Butternut Squash
Roasted Butternut Squash is a simple side dish that is flavorful and healthy for you, featuring butternut squash roasted together with fresh cranberries, pecans, honey, and warm spices. With just 7 simple ingredients and 5 easy steps, this is the best way to get an awesome side dish for your Christmas or Thanksgiving dinner!
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Roasted Butternut Squash is delicious and easy to make. You’ll be combining the natural sweetness of butternut squash, honey, and fresh cranberries into one of our favorite fall recipes that the whole family will love. Combine this with pecans, cinnamon, nutmeg, and olive oil that will make your butternut squash golden brown, and it is really delicious.
The easiest way to make this recipe is to buy cubed butternut squash, but if you have the time, our favorite way is to get fresh whole butternut squash. Grab a sharp knife and a sturdy cutting board and slice the squash up into 1-inch cubes. Throw it all in a single layer on a sheet pan with the other ingredients and you are on your way to having this simple side dish.
The fall and winter spices combine with the sweetness of the cranberries and honey and nutty flavor from the pecans so well. You can expand on these flavors too but adding goat or feta cheese for a tangy contrast.
Roasted Butternut Squash is a great side to go with a holiday dinner or any other weeknight dinner. Serve it with a pork tenderloin, Parmesan Roasted Brussels Sprouts, Crustless Pumpkin Pie, Maple Roasted Ham, or Herb Roasted Turkey Breast this holiday season for a complete meal.
Why You’ll Love this Recipe:
Sweet, spiced, and seasonal: Honey, cinnamon, and nutmeg highlight the natural sweetness of the squash and cranberries.
Colorful and festive: Roasted cranberries and golden squash make this a beautiful side dish for holidays or fall dinners.
Perfect texture mix: Tender squash, tart cranberries, and crunchy pecans in every bite.
Simple, wholesome ingredients: Naturally gluten-free and made with just a handful of pantry staples.
Crowd-pleasing: A cozy, flavorful side dish that fits right in at any table, from weeknight meals to Thanksgiving feasts.
Ingredients to Make Roasted Butternut Squash:
- butternut squash. Choose a firm, heavy squash with smooth skin. Peel, seed, and cube into 1-inch pieces for even roasting. Pre-cut squash works too for convenience.
- honey. Adds natural sweetness and helps the squash caramelize. Maple syrup can be used as an alternative for a deeper, earthy flavor.
- olive oil. Helps roast the squash to golden perfection. Light or extra virgin both work.
- cinnamon. Warm and comforting, pairs with squash and cranberries.
- nutmeg. Adds subtle depth and a cozy, slightly spiced flavor. A little goes a long way.
- fresh cranberries. Add tartness and color. They soften and burst in the oven, no need to precook.
- pecans. Add crunch and nuttiness. Use raw chopped pecans, they’ll toast while roasting.
How to Make Roasted Butternut Squash:
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the cubed butternut squash, honey, olive oil, cinnamon, and nutmeg. Toss well to ensure the squash is evenly coated.
- Spread the seasoned squash in an even layer on the prepared baking sheet. Bake for 20 minutes.
- Remove the baking sheet from the oven. Add the fresh cranberries and chopped pecans to the squash, tossing gently to combine. Return the sheet to the oven.
- Roast butternut squash for an additional 10–15 minutes, or until the squash is tender and the cranberries have softened and slightly burst.
Recommended Equipment
Recipe Notes & Tips:
- Cut squash evenly: Uniform cubes (about 1-inch) help the squash roast evenly and avoid overcooked edges or underdone centers.
- Use a large pan: Spread everything in a single layer to avoid steaming. Overcrowding the pan will make the squash soft instead of caramelized.
- Don’t skip the second roast: Adding cranberries and pecans halfway through keeps the nuts from burning and lets the cranberries soften just enough.
- Adjust sweetness: If you prefer less sweet, reduce the honey slightly. For more sweetness, drizzle extra honey over the finished dish before serving.
- Make it nut-free: Omit pecans or substitute with pumpkin seeds (pepitas) for crunch without the allergens.
- Serving suggestion: Great warm, but also tasty at room temperature, ideal for holiday buffets or potlucks.
- Add herbs for contrast: A sprinkle of chopped fresh thyme or rosemary after roasting adds a savory touch that balances the sweetness.
- Try other squash: This recipe works with acorn squash or delicata squash, just adjust roasting time depending on size and density.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 375°F for 10–12 minutes or warm gently in a skillet to maintain texture.
Freezer: Not recommended. The cranberries and squash can become watery and mushy once thawed.
Make-ahead tip: You can cube the squash and prep the cranberry-pecan mixture a day ahead. Store separately in the fridge and roast just before serving.
FAQs:
Yes, but thaw and pat dry before roasting to avoid excess moisture. Fresh will give better texture and flavor.
They add a pop of tartness, but the honey balances it out. You can reduce the amount if you prefer a milder bite.
Absolutely. Skip the pecans or replace them with toasted pumpkin seeds for a nut-free crunch.
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Roasted Butternut Squash
Ingredients
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the cubed butternut squash, honey, olive oil, cinnamon, and nutmeg. Toss well to ensure the squash is evenly coated.
- Spread the seasoned squash in an even layer on the prepared baking sheet. Bake for 20 minutes.
- Remove the baking sheet from the oven. Add the fresh cranberries and chopped pecans to the squash, tossing gently to combine. Return the sheet to the oven.
- Roast for an additional 10–15 minutes, or until the squash is tender and the cranberries have softened and slightly burst.
Nutrition
Notes
-
- Cut squash evenly: Uniform cubes (about 1-inch) help the squash roast evenly and avoid overcooked edges or underdone centers.
- Use a large pan: Spread everything in a single layer to avoid steaming. Overcrowding the pan will make the squash soft instead of caramelized.
- Don’t skip the second roast: Adding cranberries and pecans halfway through keeps the nuts from burning and lets the cranberries soften just enough.
- Adjust sweetness: If you prefer less sweet, reduce the honey slightly. For more sweetness, drizzle extra honey over the finished dish before serving.
- Make it nut-free: Omit pecans or substitute with pumpkin seeds (pepitas) for crunch without the allergens.
- Serving suggestion: Great warm, but also tasty at room temperature, ideal for holiday buffets or potlucks.
- Add herbs for contrast: A sprinkle of chopped fresh thyme or rosemary after roasting adds a savory touch that balances the sweetness.
- Try other squash: This recipe works with acorn squash or delicata squash, just adjust roasting time depending on size and density.
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