Cinnamon-Roasted Butternut Squash with Cranberries Recipe

Name: Cinnamon-Roasted Butternut Squash with Cranberries Recipe
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 1 medium butternut squash, about 2½ lb. (1.1 kg), peeled, seeded, and cut into 1-inch cubes; 1 cup (100 g) fresh or frozen cranberries; 2 tbsp. (30 ml) olive oil; 2 tbsp. (30 ml) maple syrup; 1 tbsp. (15 ml) fresh orange juice; 1 tsp. orange zest; ¾ tsp. ground cinnamon; ½ tsp. sea salt; ¼ tsp. black pepper; Extra cranberries, roasted or fresh; Extra orange zest; Chopped fresh parsley, optional; Extra black pepper

Culinary Collaborations
5 days ago
2 min read

Updated: 4 days ago

Cinnamon-Roasted Butternut Squash with Cranberries | Plantsy Vegan Recipes

This October side dish keeps the ingredient list short and the color beautiful. Butternut squash roasts until tender and lightly browned, while cranberries soften and add a tart contrast. A little maple syrup, cinnamon, and orange bring everything together for an easy fall recipe that works with weeknight dinners or holiday meals.

Yield: 4 to 6 servings | Time: 40 minutes

Ingredients

For the Squash

1 medium butternut squash, about 2½ lb. (1.1 kg), peeled, seeded, and cut into 1-inch cubes
1 cup (100 g) fresh or frozen cranberries
2 tbsp. (30 ml) olive oil
2 tbsp. (30 ml) maple syrup
1 tbsp. (15 ml) fresh orange juice
1 tsp. orange zest
¾ tsp. ground cinnamon
½ tsp. sea salt
¼ tsp. black pepper

For Serving

Extra cranberries, roasted or fresh
Extra orange zest
Chopped fresh parsley, optional
Extra black pepper

Directions

Preheat the oven to 425°F (220°C). Lightly grease a 2-qt. baking dish or line a rimmed baking sheet with parchment paper.
Add the butternut squash and cranberries to the prepared dish or baking sheet.
Whisk together the olive oil, maple syrup, orange juice, orange zest, cinnamon, sea salt, and black pepper.
Pour the maple mixture over the squash and cranberries. Toss until everything is evenly coated.
Roast for 28 to 35 minutes, stirring once halfway through, until the squash is tender and lightly browned at the edges and the cranberries have softened.
Taste and adjust with a little more sea salt, black pepper, or orange zest if needed.
Serve with extra cranberries, orange zest, parsley, if using, and extra black pepper.

Make It Yours

For October, keep the roasted squash base and adjust the fruit, herbs, and seasoning as the season moves along.

Use delicata squash, acorn squash, sweet potatoes, or carrots in place of some of the butternut squash.
Swap the cranberries for chopped apples, pears, dried cherries, or raisins if you want a softer, sweeter finish.
For more texture, add toasted pecans, walnuts, pumpkin seeds, or sliced almonds just before serving.
If you want a more savory version, reduce the maple syrup to 1 tablespoon (15 ml) and add fresh rosemary, thyme, or sage before roasting.