Of course! Cranberry-glazed roasted butternut squash is a stunning and delicious side dish that perfectly bridges the gap between sweet and savory. It’s a fantastic addition to a holiday table (especially Thanksgiving) or a special weeknight dinner.
The tart-sweet cranberry glaze caramelizes on the squash, creating a beautiful, flavorful crust.
Here’s a detailed recipe that will give you perfect results.
Cranberry-Glazed Roasted Butternut Squash
This recipe uses a simple, homemade cranberry glaze that comes together in minutes and packs a huge flavor punch.
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Serves: 4-6
Ingredients
For the Squash:
· 1 large butternut squash (about 2-3 lbs), peeled, seeded, and cut into 1-inch cubes
· 2 tablespoons olive oil or melted butter
· 1 teaspoon kosher salt
· ½ teaspoon black pepper
· ½ teaspoon dried sage or thyme (optional, but recommended)
For the Cranberry Glaze:
· 1 cup fresh or frozen cranberries
· ¼ cup pure maple syrup or honey
· 2 tablespoons orange juice
· 1 tablespoon balsamic vinegar (adds depth; optional but great)
· 1 tablespoon brown sugar
· 1 teaspoon freshly grated orange zest
· 1 small sprig of fresh rosemary (or a pinch of dried)
For Garnish (optional):
· 2 tablespoons chopped pecans or walnuts, toasted
· Fresh parsley or rosemary, chopped
Instructions
- Preheat Oven & Prep Squash: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
· Toss the cubed butternut squash with olive oil, salt, pepper, and dried sage/thyme until evenly coated.
· Spread the squash in a single layer on the baking sheet, ensuring the pieces aren’t crowded. This allows them to roast and caramelize instead of steam. - Roast the Squash: Place the baking sheet in the preheated oven and roast for 20 minutes.
- Make the Cranberry Glaze: While the squash is roasting, combine all the glaze ingredients—cranberries, maple syrup, orange juice, balsamic vinegar, brown sugar, orange zest, and rosemary—in a small saucepan.
· Bring to a simmer over medium heat, then reduce the heat to low. Cook for 8-10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly.
· Remove the rosemary sprig (if using). For an ultra-smooth glaze, you can carefully blend it with an immersion blender or in a countertop blender until smooth. For a more rustic texture with cranberry pieces, simply mash it with a fork and leave it as is. - Glaze and Finish Roasting:
· After the squash has roasted for 20 minutes, remove it from the oven. Brush or spoon the cranberry glaze evenly over the squash cubes.
· Return the pan to the oven and roast for another 10-15 minutes, or until the squash is tender and the glaze is sticky and caramelized around the edges. - Serve: Transfer the glazed squash to a serving platter. Drizzle with any remaining glaze from the pan. Garnish with toasted nuts and fresh herbs for a beautiful presentation and extra texture.
Tips for Success
· Uniform Cutting: Try to cut the squash into similarly sized cubes so they cook at the same rate.
· Don’t Skip the Balsamic: The balsamic vinegar isn’t just for acidity; it adds a wonderful caramelized depth that balances the sweet and tart flavors beautifully.
· Glaze at the Right Time: Adding the sugary glaze too early can cause it to burn before the squash is cooked through. The 20-minute mark is the sweet spot.
· Spice Variations: Feel free to add a pinch of cinnamon, nutmeg, or a dash of cayenne pepper to the glaze for a different flavor profile.
· Using Canned Sauce: In a pinch, you can use about ½ cup of canned jellied cranberry sauce. Warm it gently with the orange juice and zest until it becomes a smooth, brushable glaze.
This dish is a wonderful way to elevate a simple vegetable into something truly spectacular. Enjoy