Description
This easy Maple Roasted Butternut Squash with Cranberries recipe is a quick and simple healthy side for holiday meals, brunch or potluck gatherings. The best version uses a maple glaze that turns golden in the oven while the squash becomes tender with caramelized edges. The trick is roasting at 375°F so the cubes soften evenly while keeping a glossy finish and sweet autumn flavor.
Ingredients
Scale
- 3 pounds butternut squash
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 3/4 cup dried cranberries
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F. Cut the butternut squash into 1-inch cubes and coat them with maple syrup, olive oil, salt, black pepper, and thyme. Work at room temperature for 5 minutes and toss with your hands using a folding motion. The cubes should look glossy with herbs clinging unevenly to the surfaces. The maple aroma appears before roasting. Skip even coating and some pieces won’t caramelize evenly. Coat at room temperature for 5 minutes, balanced coverage helps the glaze cling.
- Spread the coated squash cubes on a baking tray and roast at 375°F for 25 to 30 minutes. Turn pieces halfway through using a spatula motion so the edges color evenly. You’ll see golden orange edges and hear a gentle sizzle as moisture leaves the squash. The smell becomes sweet and nutty. Go past 30 minutes and the sugars can burn. Roast at 375°F for 30 minutes, steady heat caramelizes sugars without drying the squash.
- Add dried cranberries to the roasted squash and gently fold everything together at 375°F heat for 2 minutes. Use a wide turning motion to avoid crushing the soft cubes. The cranberries become slightly warm and glossy while the squash keeps its caramelized surface. (I tested adding cranberries earlier and they became too dry. Adding them near the end keeps their texture.) Add cranberries after roasting, late mixing protects their moisture.
- Step 4
Notes
Pro Tips:
- Roast at 375°F and flip the squash once after 15 minutes so every side develops golden edges.
- Choose a firm butternut squash with a matte beige skin because softer squash can become watery.
- Use a 13×18 inch baking tray for 3 pounds of squash so pieces roast instead of steaming.
- Prepare the squash up to 24 hours ahead and keep it covered in the refrigerator before roasting.
- Avoid adding cranberries too early because they can dry out after more than 20 minutes of heat.
- Finish with 1 tablespoon fresh thyme after roasting for a brighter herbal aroma.
Storage: Keep Maple Roasted Butternut Squash with Cranberries in an airtight container for up to 4 days in the refrigerator. Freeze cooled portions for up to 2 months and wrap tightly before storing. Reheat at 350°F for 10 to 15 minutes until warm. Add a small drizzle of maple syrup if the glaze looks dry. Discard if you notice sour smells or mold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 415g
- Calories: 417
- Sugar: 50g
- Sodium: 577mg
- Fat: 8g
- Carbohydrates: 86g
- Fiber: 14g