Balsamic Roasted Squash with Cranberries is a great Thanksgiving side dish, that’s lovely for the whole fall and holiday season! It’s full of beautiful, sweet and savory, fall and winter flavors.
I think I might have actually closed my eyes after the first bite went in my mouth.
It’s SO good!
That was my first thought when I tasted this delicious recipe.
An Ideal Fall Side Dish
This dish is like fall on a sheet pan!
It’s seasonal first because of the warm colors, second because of the earthy flavors, and third because of the soft textures. This is a very warm and comforting recipe.
And therefore, it’s perfect for Thanksgiving.
Balsamic Roasted Squash with Cranberries began when I bought a lot of extra produce for a job I did last week that involved all kinds of fall and winter squash.
In fact as I was working, seeing what was getting used, and what wasn’t, I was already cooking up this new recipe in my mind.
What’s in this reicpe?
- orange squash (Acorn, Kabocha, Delicate, Butternut or Pumpkin — or any combination thereof)
- fresh cranberries
- fresh sage
- fresh rosemary
- balsamic vinegar
- orange juice
- unsalted butter
Are you hungry yet?
I served this with rice and roasted chicken and my whole family loved it.
And I’m definitely going to make it for Thanksgiving this year. Just imagine a bite of this mixed with Bacon Roasted Thanksgiving Turkey on your fork! Thanksgiving sides with squash are always a hit!
Can you use Other Winter Squash?
- You can use pretty much use any fall or winter squash you want.
- I used Kabocha and Acorn, but Butternut, Pumpkin and Delicate would also be fantastic.
- If you have one favorite you can use just one — though, while they are all similar in flavor and texture, the differences are enough that using a few different varieties makes for a more interesting dish.
If Acorn squash is a favorite of yours, Pecan-Crusted Acorn Squash with Crispy Sage Leaves also screams Thanksgiving.
- Cutting the squash will take a little bit of time, though it’s a really easy recipe to put together.
- If you’re making it for a holiday gathering (or dinner any time), it can be made a day ahead. (Just heat it in a 375°F oven before serving.)
Enjoy this wonderfully delicious Balsamic Roasted Squash with Cranberries.
Balsamic Roasted Squash with Cranberries
- olive oil
- 4 pounds orange squash Acorn, Kabocha, Delicate, Butternut or Pumpkin, or combination thereof — peeled, seeded and cut into 1-inch pieces
- ½ pound carrots, peeled and cut into 1-inch pieces
- 2 cups yellow onion, cut into a very large dice
- 1½ cups fresh cranberries
- 12 small to medium sized garlic cloves, peeled and smashed with root ends trimmed
- 1 tablespoon fresh rosemary, washed and dried, finely chopped
- 1 tablespoon fresh sage, washed and dried, finely chopped
- ¼ cup balsamic vinegar
- 3 tablespoons fresh orange juice
- 3 tablespoons unsalted butter, cut into small pieces
- salt and freshly ground black pepper
- Set the oven. Preheat the oven to 475°F and adjust a rack to the center.
- Toss vegetables with oil and begin roasting. Add the squash, carrots, onions, cranberries and garlic to a sheet pan. Toss with just enough olive oil to lightly coat all of the ingredients, and sprinkle with the rosemary, sage and salt and pepper. Toss again and then arrange everything in as close to a single layer as possible (there will be some overlap). Place in the preheated 475°F oven and roast for 20 minutes. At this point it should be sizzling and just starting to caramelize.Remove the sheet pan from the oven and reduce the heat to 400°F.
- Add vinegar, juice and butter and continue to roast. Drizzle evenly with the balsamic vinegar and orange juice and and drop the pieces of butter throughout. Gently mix together, sprinkle with a little more salt and pepper and return to the now 400°F oven, and roast until everything is very nicely caramelized, about another 20 minutes.