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Ceramic black serving bowl with roasted orange squash and a sprig of fresh rosemary.
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5 from 4 votes

Butternut Squash and Cranberries Recipe

In this fall recipe, Butternut Squash and Cranberries are roasted in a honey-balsamic glaze with rosemary and sage. It's a fantastic thanksgiving side dish that’s lovely for the whole holiday season.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: great for Thanksgiving, vegetarian Thanksgiving recipes
Servings: 4
Calories: 216kcal

Ingredients

  • olive oil
  • 2 pounds Butternut squash* peeled, seeded and cut into bite-sized pieces
  • ½ pound carrots, peeled and cut into bite-sized pieces
  • 1 cup yellow onion, cut into a large dice
  • ¾ cup fresh cranberries
  • 6 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
  • salt and freshly ground black pepper

For the glaze

  • tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dion mustard
  • 1 tablespoon extra virgin olive oil

Instructions

  • Set oven. Preheat the oven to 475°F and adjust a rack to the center.
  • Prep the ingredients. Add the squash, carrots, onions, cranberries and garlic to a sheet pan. Toss with just enough olive oil to coat all of the ingredients. Sprinkle with the rosemary, sage and a pinch salt and pepper. Toss again and then arrange everything in as close to a single layer as possible.
  • Begin roasting. Place the pan in the preheated 475°F oven and roast for 20 minutes. At this point it should be sizzling and just starting to caramelize.
  • Make the glaze. While the squash is roasting, in a small bowl, whisk the balsamic vinegar with the Dijon, honey and olive oil. (If your honey is especially thick, warm it for a few seconds in a microwave so it blends in easily.)
  • Add glaze and continue roasting. Remove the pan from the oven after the 20 minutes and drizzle all but about 1 tablespoon of the glaze over all of the ingredients. Use a flat-edged spatula to mix them. Return the pan to the oven and roast until everything is very nicely caramelized, about another 20 minutes.
    Drizzle with the remaining tablespoon of the glaze and season to taste with salt and pepper if necessary. (Here's How to Season to Taste.)
  • Serve!

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 216kcal | Carbohydrates: 46g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 54mg | Potassium: 1095mg | Fiber: 8g | Sugar: 16g | Vitamin A: 33638IU | Vitamin C: 58mg | Calcium: 164mg | Iron: 2mg