Roasted Butternut Squash with cranberries, pecans, winter spices, maple syrup and aromatic sage is an easy side dish recipe that's full of great flavors.
Even though Thanksgiving and Christmas are becoming a distant memory this year, I still love making the most of seasonal winter fruits and vegetables. Just like this roasted butternut squash with cranberries!
This dish pairs caramelized cubes of butternut squash with tart cranberries, earthy sage, and a hint of warm spices.
It's a side dish that manages to feel both rustic and refined, with just the right balance of sweet and savory.
What I love most about this recipe is how versatile it is. It's just as comfortable alongside a roast chicken (try Dutch Oven Whole Chicken) on a weeknight as it is taking center stage at your holiday table.
And while it's incredibly simple to prepare, it doesn't skimp on flavor. The roasting process brings out the natural sweetness of the butternut squash, and the cranberries add a tangy pop that cuts through the richness. Sage, whether fresh or dried, ties everything together with its woody, herbal aroma.
This side dish is perfect for any occasion, but it really shines at Thanksgiving and Christmas. Try it alongside Easy Roasted Turkey Thighs For Two with Cheesy Brussels Sprouts and one of these Mashed Potato Recipes!
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Butternut Squash
Butternut squash is a quintessential fall ingredient, prized for its naturally sweet flavor and velvety texture.
Native to the Americas, it's a type of winter squash that's versatile and packed with nutrients like Vitamin A, fiber, and potassium.
Roasting brings out its caramelized sweetness, making it a favorite for both savory and sweet dishes. Whether you're making soup, pie, or this roasted squash recipe, it's a reliable star in the kitchen.
Why You'll Love This Recipe
- Seasonal Ingredients: Highlights the best of fall and winter produce.
- Easy to Prepare: Minimal ingredients and simple steps.
- Versatile: Works as a side dish, salad topping, or even a base for a grain bowl.
- Make-Ahead Friendly: Stores and reheats beautifully.
- Customizable: Adjust spices, nuts, and sweetness to suit your taste.
- Reduce food waste: Use up sage, cranberries and squash that are leftover from Thanksgiving or Christmas.
Cuisine
This sage roasted butternut squash and cranberries dish draws on the flavors of fall and winter, combining elements of comfort food with a hint of sophistication.
The pairing of warm spices, tart fresh cranberries, and fresh sage gives it a seasonal flair that's perfect for cozy meals or celebratory gatherings. It's rooted in Western cooking traditions, emphasizing simple preparation and quality ingredients.
Ingredients
You only need simple pantry ingredients for this recipe!
- Butternut Squash: The star of the dish, roasted to caramelized perfection. Substitute sweet potatoes if needed.
- Olive Oil: Helps the squash roast evenly and adds richness.
- Maple Syrup: Adds a touch of sweetness to balance the tart cranberries. Honey works too.
- Ground Cinnamon and Nutmeg: Warm spices that enhance the natural sweetness of the squash.
- Salt and Pepper: Essential for seasoning and bringing out the flavors.
- Cranberries: Provide a burst of tartness. Use frozen or dried cranberries if fresh ones aren't available.
- Sage: Adds a woodsy, herbal note. Swap for rosemary or thyme if preferred. Or use dried sage.
- Pecans: For crunch and a nutty flavor.
- Unsalted Butter: Adds a touch of richness and helps create a glossy finish.
See the recipe card for quantities and method.
Instructions
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until well coated.
Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes.
After 20 minutes, remove the baking sheet from the oven. Sprinkle the cranberries, pecans, and sage evenly over the squash.
For added richness, dot the squash with small bits of butter.
Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the squash is tender and slightly caramelized, and the cranberries are softened.
Serving Suggestions
- Pair with roast chicken or turkey. Try Garlic Butter Roasted Turkey Legs.
- Serve alongside a pork loin.
- Add to a grain bowl with farro or quinoa.
- Serve as a side with pecan crusted salmon.
- Add to a holiday dinner spread.
- Toss with pasta for a vegetarian main dish.
- Top with a fried egg for breakfast for a festive take on hash.
Variations
- Swap sage for rosemary or thyme.
- Add a drizzle of balsamic glaze before serving.
- Sprinkle with feta or goat cheese for creaminess.
- Use pumpkin spice blend instead of cinnamon and nutmeg.
- Substitute honey for maple syrup.
More Festive Side Dish Recipes
Storage, Freezing, and Make-Ahead Advice
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze roasted squash without cranberries or nuts for up to 3 months. Reheat in the oven to restore texture.
- Make-Ahead: Prep the squash and season it up to a day ahead. Store covered in the fridge and roast just before serving.
Recipe Tips
- Cut squash into uniform cubes for even cooking.
- Don't overcrowd the baking sheet; this ensures proper caramelization.
- Use parchment paper for easy cleanup.
- Taste and adjust seasoning before serving.
- If using dried cranberries, add them after roasting to prevent burning.
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📖 Recipe
Roasted Butternut Squash with Cranberries
Equipment
- Roasting Tray
- Bowl
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- Salt and pepper to taste
- ½ cup fresh cranberries or frozen (no need to thaw) or ¼ cup dried cranberries
- 1 tablespoon sage leaves finely chopped (or 1 teaspoon dried sage)
- ¼ cup pecans roughly chopped
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until well coated.
- Spread the seasoned squash cubes in a single layer on the prepared baking sheet. Roast in the oven for 20 minutes.
- After 20 minutes, remove the baking sheet from the oven. Sprinkle the cranberries and sage evenly over the squash. If using pecans or walnuts, scatter them as well. For added richness, dot the squash with small bits of butter.
- Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the squash is tender and slightly caramelized, and the cranberries are softened.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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