Roasted Butternut Squash & Cranberry Medley is a beautiful mix of sweet and tangy flavors with tender, caramelized squash and juicy cranberries. The roasting brings out the natural sweetness of the butternut squash while the cranberries add a lively zing that brightens every bite. It’s colorful, simple, and perfect for a cozy meal or side dish.
I love making this medley when I want something that feels special but is still easy to prepare. The combination of the soft squash and slightly tart cranberries creates a nice balance that I find really comforting. Adding a sprinkle of fresh herbs or a touch of cinnamon always makes it even better in my book. It’s one of those dishes that everyone seems to enjoy, and it’s fun to share at holiday meals or just a weeknight dinner.
My favorite way to serve this is right out of the oven, warm and fragrant. It goes great alongside roasted chicken or a simple grain like quinoa. Sometimes I like to toss in some toasted nuts for a little crunch that contrasts perfectly with the softness of the squash. This medley always feels like a small celebration on a plate, reminding me that simple ingredients can make a meal feel thoughtful and inviting.
Key Ingredients & Substitutions
Butternut Squash: This squash gives the dish a sweet, nutty flavor and creamy texture when roasted. If you can’t find butternut squash, try sweet potatoes or pumpkin for a similar taste and feel.
Cranberries: Fresh or frozen cranberries add a tart pop that balances the sweetness. If you don’t have cranberries, dried cherries or pomegranate seeds can work well as alternatives.
Maple Syrup or Honey: These sweeteners help caramelize the squash and complement the tart cranberries. Use maple syrup for a rich flavor or honey for a milder sweetness; agave syrup is a good vegan swap.
Rosemary & Cinnamon: Rosemary adds a piney note while cinnamon brings warmth. Fresh herbs deliver the best flavor, but dried is fine too. You can swap rosemary for thyme or sage if you prefer a different herb.
How Do You Get Perfectly Roasted Butternut Squash Every Time?
Roasting butternut squash well is key to this dish’s taste and texture. Follow these tips:
- Cut the squash into even 1/2-inch cubes for uniform cooking.
- Toss the squash well with oil and seasonings to coat each piece evenly.
- Spread the squash in a single layer, leaving space between pieces so they roast rather than steam.
- Flip or stir halfway through roasting to brown all sides nicely.
- Roast at a high temperature (425°F) to get caramelized edges and tender centers.
Adding the cranberries near the end prevents them from turning mushy but allows them to warm and soften just right.
Equipment You’ll Need
- Baking sheet – I recommend lining it with parchment paper for easy cleanup and even roasting.
- Mixing bowl – helps toss the squash with oil and seasonings evenly.
- Chef’s knife & cutting board – for peeling and cutting the squash into cubes.
- Measuring spoons and cups – for accurate addition of syrup, spices, and nuts.
- Spatula or wooden spoon – for mixing and gently folding the cranberries into the squash.
Flavor Variations & Add-Ins
- Swap rosemary for thyme or sage to change the herb flavor, especially if you prefer a different aroma.
- Add chopped toasted pecans, walnuts, or almonds on top for crunch and extra flavor.
- Sprinkle a little grated Parmesan or crumbled feta after roasting for a salty, creamy touch.
- Mix in diced apples or pears before roasting for extra sweetness and texture.
Roasted Butternut Squash & Cranberry Medley
Ingredients You’ll Need:
- 1 medium butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
- 1 cup fresh or frozen cranberries
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or honey
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- Optional: 1/4 cup chopped toasted pecans or walnuts for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 35-40 minutes for roasting. In total, plan for about 45-50 minutes from start to finish. Most of that time is hands-off while the oven does the work!
Step-by-Step Instructions:
1. Prep and Season the Squash:
Start by preheating your oven to 425°F (220°C). Peel and cut the butternut squash into even 1/2-inch cubes. In a large bowl, combine the squash cubes with olive oil, maple syrup or honey, rosemary, cinnamon, salt, and pepper. Toss everything until the squash is nicely coated.
2. Roast the Squash:
Spread the squash cubes evenly in a single layer on a parchment-lined or greased baking sheet. Roast them in the oven for about 25 to 30 minutes, stirring once halfway through, until the squash is tender and has caramelized edges.
3. Add Cranberries and Finish Roasting:
Remove the baking sheet from the oven and gently mix in the cranberries. Return the sheet to the oven and roast for an additional 8 to 10 minutes. The cranberries will soften while keeping their shape, adding a bright burst of flavor.
4. Serve and Garnish:
Take the medley out of the oven and transfer it to a serving dish. If you like, sprinkle chopped toasted nuts on top for some crunchy texture. Serve warm and enjoy this sweet and tangy side dish alongside your favorite main courses!
Can I Use Frozen Cranberries in This Recipe?
Yes, frozen cranberries work perfectly! Just toss them in directly from the freezer when you add them to the roasting squash. They’ll soften nicely without needing to thaw first.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to keep the squash tender and flavorful.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare and roast the squash a day ahead, then add and roast the cranberries just before serving to keep them fresh and vibrant.
What Can I Substitute for Butternut Squash?
Sweet potatoes or pumpkin are great alternatives if butternut squash isn’t available. They roast similarly and provide that lovely sweet flavor and tender texture.