I’m Obsessed With This Cranberry Glazed Roasted Butternut Squash Recipe

I’ll never forget the first time my mother-in-law, a woman who considers salt and pepper to be the entire spice cabinet, decided to make a “fancy” Thanksgiving side dish. It was a roasted butternut squash with some store-bought cranberry sauce dolloped on top. Bless her heart, she was so proud. While everyone politely ate it, I couldn’t help but think it was missing… something. It was sweet, but flat.

That little experience sent me on a mission. The combination of squash and cranberry is a classic for a reason, but it needed a bit of a makeover for the modern table. I wanted a dish that was both comforting and exciting. That’s how this Cranberry Glazed Roasted Butternut Squash recipe was born. It has all the cozy flavors you expect, but with a secret ingredient that makes it truly sing.

My special touch is a splash of balsamic vinegar in the glaze. It’s not enough to make it taste like a salad dressing, but just enough to cut through the sweetness of the maple syrup and squash. It adds a deep, tangy complexity that balances everything perfectly. This isn’t just another roasted vegetable dish, it’s the show-stopping side that will have everyone asking for the recipe. It’s become a non-negotiable part of our holiday spread, and I think it’s about to become one for you, too.

Skip to My Special Recipe!

Why This Cranberry Glazed Roasted Butternut Squash Recipe Works

Roasted butternut squash is a fall and winter staple, beloved for its naturally sweet, nutty flavor and creamy texture. For generations, home cooks have paired it with other seasonal flavors like cranberries, maple syrup, and warm spices. It’s a combination that feels like a warm hug on a chilly day, which is why it’s a fixture on holiday tables from Thanksgiving to Christmas.

The classic version is fantastic, but I always felt it could use a little more depth. The sweetness from the squash and maple syrup can sometimes be one-note, overpowering the other elements. That’s where my little secret comes into play. By adding just a tablespoon of balsamic vinegar to the cranberry glaze, we create a side dish that is truly special.

The balsamic vinegar is the key to balancing the entire dish. Its bright acidity cuts through the richness of the butter and the sweetness of the maple syrup, preventing the glaze from becoming cloying. It also enhances the tartness of the cranberries, making their flavor more pronounced and vibrant. This small addition creates a complex, sweet-and-sour profile that complements the earthy squash beautifully. It transforms a simple, traditional side into a sophisticated and memorable Cranberry Glazed Roasted Butternut Squash that feels both classic and new at the same time.

This recipe works because it honors tradition while elevating it. It’s easy enough for a weeknight dinner but elegant enough to be the star side dish at your next holiday gathering. The flavors are perfectly balanced, the textures are delightful, and the vibrant color looks stunning on any table.

Ingredients for Cranberry Glazed Roasted Butternut Squash

The magic of this dish comes from simple, high-quality ingredients that work together in perfect harmony. While the list might look familiar, the addition of one key ingredient makes all the difference. Let’s walk through what you’ll need.

Here’s the full list of ingredients for this recipe:

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup fresh or frozen cranberries
• ⅓ cup pure maple syrup
• 3 tablespoons unsalted butter
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh rosemary, finely minced, plus more for garnish
• ½ cup toasted pecans or walnuts, roughly chopped (for garnish)

The standout ingredient here, my special twist, is the balsamic vinegar. Please use a decent quality balsamic vinegar. You don’t need a 25-year-aged bottle, but avoid the watery, overly acidic cheap versions. A good mid-range balsamic will have a pleasant tang and a subtle sweetness that truly elevates the glaze.

For the other ingredients, quality also matters. Use pure maple syrup, not pancake syrup, which is mostly corn syrup and artificial flavors. The real stuff provides a rich, woody sweetness that is irreplaceable. When it comes to the squash, look for one that feels heavy for its size with smooth, unblemished skin. And while you can use dried rosemary in a pinch, fresh rosemary provides a piney, potent aroma that really brings the dish to life. It makes a world of difference.

Step-by-Step Instructions For Making Cranberry Glazed Roasted Butternut Squash

This recipe is wonderfully straightforward, but a few key techniques ensure your squash comes out perfectly tender with a beautifully caramelized glaze. Follow these steps, and you’ll have a perfect side dish every time.

Step 1: Prep and Roast the Squash

First, preheat your oven to 400°F (200°C). A hot oven is crucial for getting those nice caramelized edges on the squash. Line a large, rimmed baking sheet with parchment paper. This is my number one tip for easy cleanup, as the glaze can get quite sticky. In a large bowl, toss your butternut squash cubes with the olive oil, kosher salt, and black pepper. Make sure every piece is lightly coated. Then, spread the squash in a single, even layer on your prepared baking sheet. Don’t overcrowd the pan. If you do, the squash will steam instead of roast, and you’ll miss out on that lovely browning. Roast for 20-25 minutes until the squash is just starting to get tender and you see some color on the edges.

Step 2: Create the Balsamic Cranberry Glaze

While the squash is having its first roast, it’s time to make the star of the show: the glaze. In a small saucepan, combine the cranberries (fresh or frozen is fine), pure maple syrup, unsalted butter, that all-important balsamic vinegar, and the finely minced fresh rosemary. Set the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring every so often. You’ll watch the butter melt, and soon the cranberries will begin to pop and soften, releasing their juices. This should take about 5 to 7 minutes. The glaze will thicken just a bit as it cooks down. The aroma that fills your kitchen at this point is absolutely heavenly.

Step 3: Glaze and Final Roast

Once the initial roasting time is up, carefully pull the baking sheet from the oven. Pour the warm, bubbly cranberry glaze all over the partially cooked squash. Using a spatula, gently toss everything together right there on the baking sheet until all the squash cubes are beautifully coated. Spread them back into a single layer. Now, return the pan to the oven and roast for another 10 to 15 minutes. You’re looking for the squash to be completely fork-tender and the glaze to be bubbly and nicely caramelized. Keep an eye on it in the last few minutes to prevent it from burning.

Step 4: Garnish and Serve

Once it’s done, remove the squash from the oven. Let it cool for just a minute or two on the pan before transferring it to your serving dish. For the final touch, sprinkle the toasted pecans or walnuts over the top, adding a wonderful crunch. A little extra sprinkle of fresh, minced rosemary adds a final pop of color and fresh aroma. Serve it warm and get ready for the compliments.

How To Serve Cranberry Glazed Roasted Butternut Squash

This Cranberry Glazed Roasted Butternut Squash is a showstopper, and it deserves to be presented beautifully. Its vibrant colors make it a stunning addition to any table, especially during the holidays. I love serving it in a wide, shallow bowl or on a rustic platter, which allows the colors of the orange squash, red cranberries, and green rosemary to really pop.

This dish is incredibly versatile and pairs wonderfully with a variety of main courses. It’s a natural fit for a traditional holiday spread, sitting perfectly alongside a roasted turkey, baked ham, or a juicy prime rib. The sweet and tangy flavors provide a beautiful contrast to rich, savory meats. It’s truly one of the best Thanksgiving side dishes you can make.

But don’t just save it for the holidays! Here are a few other ways I love to serve this squash:

• As a Hearty Salad Topper: Let the squash cool slightly and spoon it over a bed of arugula or mixed greens. The warm glaze acts as a delicious dressing. Add some goat cheese or feta for a creamy, salty element.
• With Roasted Chicken or Pork: For a fantastic weeknight meal, serve this squash alongside a simple roasted chicken or pan-seared pork chops. It instantly makes a simple dinner feel special.
• In a Grain Bowl: Build a nutritious and flavorful grain bowl by layering quinoa or farro with the glazed squash, some chickpeas for protein, and a handful of fresh spinach.
• As a Vegetarian Main: This dish is substantial enough to be a vegetarian main course. Serve it with a side of wild rice and some steamed green beans for a complete and satisfying meal.

No matter how you choose to serve it, the combination of tender squash, tangy cranberries, and crunchy pecans is sure to be a hit. It’s a dish that tastes as good as it looks, and it brings a touch of elegance to any occasion.

How To Store & Reuse Cranberry Glazed Roasted Butternut Squash Leftovers

If you’re lucky enough to have leftovers of this delicious squash, you’re in for a treat! It stores beautifully and can be repurposed in some truly tasty ways. Proper storage is key to making sure it tastes just as good the next day.

First, allow the Cranberry Glazed Roasted Butternut Squash to cool completely to room temperature. This is important to prevent condensation from forming in the container, which can make the squash soggy. Once cooled, transfer the leftovers to an airtight container and store them in the refrigerator for up to 4 days.

When you’re ready to enjoy it again, you can reheat it in the microwave in 30-second intervals until warm. However, my preferred method is to spread it on a baking sheet and pop it in a 350°F oven for about 10-15 minutes. This helps the glaze re-caramelize a bit and keeps the squash from getting mushy. Now, let’s talk about repurposing those leftovers!

• Whip up a Quick Soup: Add the leftover squash to a pot with some vegetable or chicken broth. Use an immersion blender to puree it into a silky, flavorful soup. You can add a splash of cream or coconut milk for extra richness.
• Toss it with Pasta: Roughly chop the leftover squash and cranberries and toss them with hot pasta, a drizzle of olive oil, and a generous amount of grated Parmesan cheese. The sweet and savory flavors are incredible with pasta like orecchiette or penne.
• Make a Savory Tart: Press a store-bought puff pastry sheet into a tart pan, spread a layer of goat cheese on the bottom, and top with the leftover squash. Bake until the pastry is golden and puffed. It makes for an elegant lunch or appetizer.
• Add it to an Omelet or Frittata: Chop the squash into smaller pieces and fold it into an omelet or mix it into a frittata batter with some spinach and feta cheese for a fantastic brunch dish.

With so many delicious options, you might find yourself making a double batch just to guarantee you have leftovers to play with throughout the week. It’s the side dish that keeps on giving!

Substitutions & Variations For Cranberry Glazed Roasted Butternut Squash

One of the things I love most about this recipe is how adaptable it is. Whether you have dietary restrictions or just want to experiment with different flavors, there are plenty of easy swaps you can make. This Cranberry Glazed Roasted Butternut Squash is a great canvas for creativity.

Feel free to play around with the ingredients based on what you have in your pantry. The core elements of roasted squash and a sweet-tart glaze provide a solid foundation for all sorts of delicious variations. Here are some of my favorite ideas to get you started.

• Different Types of Squash: While butternut is classic, this recipe works wonderfully with other winter squashes. Try it with acorn squash (no need to peel, just cut into wedges), delicata squash rings, or even sweet potatoes for a different flavor profile.
• Make it Vegan: This dish is easily made vegan. Simply substitute the unsalted butter with your favorite plant-based butter or use an equal amount of coconut oil for a slightly different, delicious flavor.
• Spice it Up: Add a pinch of warmth to the glaze. A dash of cinnamon, nutmeg, or a pinch of cayenne pepper can add another layer of complexity. A little bit of orange zest in the glaze is also fantastic.
• Change the Herb: If you’re not a fan of rosemary, fresh thyme or sage would be wonderful substitutes. Both pair beautifully with squash and cranberry.
• Nut-Free Option: For a nut-free version, simply omit the pecans or walnuts. You can substitute them with toasted pumpkin seeds (pepitas) or sunflower seeds for a similar crunch.
• Sweetener Swaps: If you don’t have maple syrup, you can use honey or brown sugar instead. Note that honey will have a more floral flavor, while brown sugar will give the glaze a deeper, more caramel-like taste.

Don’t be afraid to experiment and make this recipe your own. Cooking should be fun, and these simple swaps allow you to tailor this incredible side dish to your exact tastes. The combination of sweet squash and a tangy glaze is a winning formula no matter which path you choose.

5 FAQs About Cranberry Glazed Roasted Butternut Squash

Here are some straightforward answers to the most common questions I receive about this Cranberry Glazed Roasted Butternut Squash recipe.

Can I prepare Cranberry Glazed Roasted Butternut Squash ahead of time?

Absolutely! This is one of the reasons it’s such a fantastic holiday side dish. You can do a lot of the prep work in advance to save yourself time on the big day. I recommend peeling and cubing the butternut squash up to two days ahead. Just store the raw cubes in an airtight container or a zip-top bag in the refrigerator until you’re ready to roast them. This step alone is a huge time-saver.

You can also make the cranberry-balsamic glaze a day or two in advance. Prepare it according to the instructions, let it cool completely, and then store it in an airtight container in the refrigerator. When you’re ready to make the dish, you can gently reheat the glaze on the stovetop or in the microwave before pouring it over the partially roasted squash. You can even roast the squash completely and store it in the fridge, then just reheat in the oven until warmed through before serving.

What’s the easiest way to peel and cut a butternut squash?

Butternut squash can be a little intimidating, I know! But with the right technique, it’s quite manageable. First, make sure you have a stable cutting board and a sharp knife. I like to start by trimming off the top stem and the bottom end of the squash so you have two flat surfaces. Then, use a sturdy vegetable peeler to remove the skin. I find a Y-peeler works best for this job.

Once it’s peeled, cut the squash in half crosswise, separating the long, thin neck from the round, bulbous bottom. Stand the neck on its flat end and cut it into planks, then sticks, then cubes. For the bottom part, cut it in half from top to bottom and use a spoon to scoop out the seeds and stringy bits. Then, you can cut that part into cubes as well. Taking it one section at a time makes the whole process much less daunting.

Can I use frozen butternut squash for this recipe?

Yes, you can certainly use frozen butternut squash cubes to save on prep time. It’s a great shortcut, especially for a weeknight meal. There are a couple of things to keep in mind, though. Frozen squash releases more water than fresh squash during cooking, so it may not get quite as browned or caramelized. The final texture might also be a bit softer.

To get the best results, I recommend roasting the frozen squash directly from the freezer, without thawing it first. You may need to add an extra 5-10 minutes to the initial roasting time to ensure it’s cooked through before you add the glaze. Spread the frozen cubes in a single layer on the baking sheet to give them plenty of space to roast rather than steam.

My glaze didn’t thicken. What did I do wrong?

If your glaze seems a little thin, don’t worry! It’s an easy fix. The glaze for this Cranberry Glazed Roasted Butternut Squash thickens from a combination of the natural pectin in the cranberries and the reduction of the maple syrup. The most common reason for a thin glaze is simply not simmering it for long enough.

Let the glaze continue to simmer on the stovetop over medium-low heat for another 3 to 5 minutes, stirring occasionally. As more of the liquid evaporates and the cranberries break down further, it will naturally thicken. Remember, it will also thicken more as it cools and when it caramelizes in the oven during the final roast, so you don’t want it to be overly thick on the stovetop. It should be thick enough to coat the back of a spoon but still easily pourable.

How do I prevent my Cranberry Glazed Roasted Butternut Squash from burning?

The high sugar content in the maple syrup and balsamic vinegar means the glaze can go from beautifully caramelized to burnt quite quickly. The key is to keep a close eye on it during that final 10-15 minute roast. Every oven is a little different, so start checking it around the 8-minute mark. You’re looking for the glaze to be bubbly and just starting to darken at the edges of the pan.

Another crucial tip is to use parchment paper. It provides a protective layer between the sugary glaze and the hot metal of the baking sheet, which helps prevent scorching. Also, make sure your squash is in a single layer. If it’s piled up, the glaze at the bottom of the pile can pool and burn before the squash on top is done. If you notice it’s browning too quickly, you can loosely tent the baking sheet with foil for the last few minutes of cooking.

Try These Recipes Next

If you loved the cozy, delicious flavors of this squash, here are a few more recipes I think you’ll enjoy.

• Easy Spicy Maple Glazed Delicata Squash Rings: A similar sweet-and-savory profile, but with a little kick of spice and the unique, edible-skin delicata squash.
• Roasted Butternut Squash and Sage Tortellini Soup: This creamy, comforting soup uses roasted butternut squash as its base and is perfect for a chilly evening.
• 56 Thanksgiving Side Ideas: Sides are the start of the Thanksgiving show, and I’ve compiled ALL of my favorites in one place.

I hope you find a new favorite among these dishes!