Cranberry-Glazed Butternut Squash

This Cranberry-Glazed Butternut Squash brings together all the sweet, tangy flavors I crave in a festive side dish. Each roasted cube of squash is coated in a vibrant cranberry glaze that is just the right amount of tart and rich. It is ideal for holiday tables but easy enough to make any time I want a burst of color and bold taste alongside dinner.

The first crackly glaze I made for this was for Thanksgiving years ago. Now my friends request it for every holiday and I love how even picky eaters go back for seconds.

Ingredients

• Butternut squash: offers naturally sweet flesh and a velvety texture when roasted Pick a squash that feels heavy for its size and free of blemishes for best results
• Fresh or frozen cranberries: deliver tartness and brilliant color Look for firm berries in the produce section or use frozen if fresh are unavailable
• Pure maple syrup: brings out the squash’s sweetness Opt for grade A for flavor and consistency
• Orange juice: brightens the glaze with citrus notes Fresh squeezed is worth the extra minute
• Balsamic vinegar: boosts depth and balances the richness Make sure to choose a high-quality aged vinegar for a slightly syrupy finish
• Olive oil: helps the squash caramelize in the oven Use extra virgin for the best aroma and taste
• Ground cinnamon: adds subtle warmth and rounds out the sweet and tangy flavors Use fresh spice for boldness
• Salt and black pepper: balance the sweetness of both the glaze and the squash
• Chopped fresh parsley for garnish: adds fresh color and herby notes Flat-leaf parsley gives the best flavor
• Toasted pumpkin seeds or pecans: add crunch for an optional garnish Toast briefly in a dry skillet until fragrant for extra crispiness

Instructions

Prep and Preheat:

Preheat your oven to four hundred degrees Fahrenheit and position a rack in the center Line a large baking sheet with parchment paper to prevent sticking

Season and Roast the Squash:

Place the cubed squash in a large bowl Drizzle with olive oil then sprinkle evenly with salt and black pepper Toss thoroughly using your hands or a spoon so each cube is coated Arrange the squash in a single layer on the prepared baking sheet This helps the edges caramelize rather than steam Slide into the oven and roast for twenty five to thirty minutes Stir at the halfway point to encourage even browning The squash is perfect when it is fork tender and turning golden brown at the edges

Prepare the Cranberry Glaze:

As the squash cooks combine cranberries maple syrup orange juice balsamic vinegar and cinnamon in a small saucepan Set the pan over medium heat Bring to a gentle simmer and stir occasionally Watch as the cranberries begin to pop and burst After six to eight minutes the glaze will thicken slightly

Mash and Finish the Glaze:

Take the saucepan off the heat and use a fork or potato masher to gently crush the cranberries You want a mix of bits and some whole berries for texture Let the glaze sit for a minute to cool and thicken even further

Combine and Toss:

Once the squash is roasted transfer it to a large serving bowl while still warm Pour the chunky cranberry glaze right over the top Use a gentle tossing motion to coat each cube without mashing them The glaze should cling to the squash but still glisten

Garnish and Serve:

Finish by scattering chopped fresh parsley and toasted pumpkin seeds or pecans if you like This brings texture and a flash of freshness Serve immediately while warm to enjoy the full depth of flavor

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This dish pairs beautifully with roasted meats or grain bowls I make this for every major holiday out of tradition My favorite ingredient has to be the maple syrup because it wraps everything in warmth and sweetness My nieces always want to help mash the cranberries and I let them each take a turn before we toss it all together

Storage tips

Allow leftovers to cool before transferring to an airtight container Store in the fridge up to four days For longer storage place glazed squash in a single layer on a baking sheet and freeze until firm then transfer pieces to a freezer bag and freeze up to two months Thaw overnight in the fridge and reheat gently in the oven

Ingredient substitutions

If you are out of maple syrup honey or agave will add a similar sweetness For extra tang try replacing orange juice with a splash of lemon juice Toasted walnuts can stand in for pecans or pumpkin seeds if desired For a richer glaze experiment with a dash of nutmeg or cayenne

Serving suggestions

This bright side dish goes beautifully alongside roasted poultry grilled tofu or even hearty vegetarian casseroles For festive buffets pile it high on a serving platter and garnish with extra parsley and toasted nuts Guests love the pop of color and fresh flavor

Cultural context

Butternut squash is a staple of autumn harvest in North America Cranberries are traditionally found in holiday cooking across New England and the Midwest Combining these gives you a side dish that honors American holiday tables and brings a contemporary twist

Seasonal adaptations

In spring swap butternut squash for sweet potatoes or carrots In winter add a pinch of warming spices like allspice For summer celebrations try using golden zucchini for a lighter base

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You will love how simple and festive this dish is with very little prep Try it for your next holiday or special dinner and enjoy the vibrant flavors

Recipe Questions & Answers

→ Can I use frozen cranberries?

Yes, both fresh and frozen cranberries work well for the glaze. No need to thaw; cook them directly.

→ What's a good substitute for maple syrup?

Honey or agave syrup can replace maple syrup in the glaze, offering similar sweetness and texture.

→ How do I make the squash extra flavorful?

Add a pinch of nutmeg or a dash of cayenne pepper to the glaze for enhanced aroma and subtle heat.

→ Is this dish gluten-free and dairy-free?

Yes, it is naturally free from gluten and dairy. Always check ingredient labels for any allergens.

→ What can I use for garnish?

Top with chopped parsley, toasted pumpkin seeds, or pecans for added crunch and flavor.

→ Can I prepare this dish ahead of time?

Roasted squash and cranberry glaze can be made ahead. Toss and garnish just before serving for best texture.