Oven Roasted Butternut Squash with Maple and Cranberries

A blue pottery dish holds roasted Maple Cranberry Butternut Squash

Oven Roasted Butternut Squash with Maple and Cranberries

Oven Roasted Butternut Squash with Maple and Cranberries is a flavorful and stunning dish to serve for any occasion, especially a holiday dinner! This baked butternut squash recipe strikes the perfect balance of sweet and savory and is ready in less than an hour.

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 176kcal

Ingredients

2 lb. diced butternut squash
4 tablespoons avocado oil or another high smoke point oil
3 tablespoons pure maple syrup
Salt and pepper to taste
1 cup cranberries fresh or frozen—not dried
2 fresh rosemary sprigs roughly chopped

Instructions

Preheat the oven to 450°F.
Prep the butternut squash. Peel the exterior with a vegetable peeler. Make sure all the white/light orange parts have been removed. Then slice down the middle, and use a spoon to scoop out the seeds. Chop into bite-sized pieces.
Place the cubed butternut squash in a large bowl. Drizzle on the oil, maple, and season with salt and pepper. Toss until all the pieces are coated, then pour onto a baking sheet in a single layer.
Roast the squash in the preheated oven for 20 minutes.
Remove the squash from the oven and flip the pieces with a spatula so that the other side caramelizes.
Sprinkle the cranberries and rosemary evenly over the squash on the baking sheet.
Roast the squash for another 20 minutes, or until caramelized and fork tender. Keep an eye on them, as we don’t want them to burn and every oven is a little different.
Serve immediately, and enjoy!

Notes

How to store: Let the squash cool completely, then transfer to an airtight storage container. Store in the fridge for 3-5 days. Reheat in the microwave.

How to freeze: Transfer the roasted butternut squash into an airtight freezer bag, and freeze for up to 3 months. Defrost in the refrigerator before reheating and enjoying.

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