This roasted butternut squash with almonds and cranberries is an easy, cozy side dish full of autumn flavor. It’s elegant enough for Thanksgiving or any holiday meal, yet simple enough for a weeknight dinner.
Fall finally feels here — cool, crisp days with bright sunlight and leaves turning red, orange, and yellow. I was born in this season, so it always feels extra special to me. One of my favorite fall ingredients is butternut squash. I’ll admit the prep can be a bit tedious, especially cubing a whole squash, but the flavor payoff is worth those extra minutes.
Halving and roasting a squash is easy, but cutting it into one-inch cubes and roasting with complementary ingredients creates a much better texture and flavor. If you have the time to cube it, do it — the result is worth the effort. While grocery stores sometimes sell pre-cut frozen squash, fresh-roasted cubes have a superior texture and taste.
This recipe is my take on a maple-roasted butternut squash starring cranberries and slivered almonds. It’s a bright, slightly sweet side that pairs beautifully with roasted meats, grains, or a holiday spread. You can use fresh or dried cranberries; I prefer fresh when they’re in season because they burst and add a pop of tartness. If you use dried cranberries, choose ones sweetened with fruit juice rather than refined sugar when possible.
Maple Roasted Butternut Squash with Cranberries and Almonds
Ingredients
- 1 large butternut squash, skinned and cut into one inch pieces
- 1 T olive oil
- 1 T pure maple syrup
- 1 cup fresh cranberries or 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/2-1 garlic clove minced
- Sea salt to taste
- Parsley for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the cubed butternut squash with the maple syrup, olive oil, and minced garlic until evenly coated.
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Spread the squash in a single layer on a baking sheet lined with parchment paper for even roasting.
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Roast for about 30 minutes, or until the squash is tender and golden brown in spots.
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About 10–15 minutes before the end of roasting, scatter fresh cranberries over the squash and return to the oven so they soften and begin to burst. If using dried cranberries, add them later when you add the almonds.
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In the final 5 minutes of cooking, sprinkle the slivered almonds over the squash so they toast lightly.
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Remove the pan from the oven and let the squash cool for a few minutes.
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Season with sea salt to taste and garnish with parsley before serving.
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