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    Home » Recipes » Side Dish Recipes » Maple Roasted Butternut Squash with Cranberries

    Maple Roasted Butternut Squash with Cranberries

    Published: Nov 15, 2021 · Modified: Mar 10, 2022 by Erin · This post may contain affiliate links · Leave a Comment

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    Pinterest pin: Pouring maple syrup over roasted butternut squash and cranberries.

    This sweet and savory Maple Roasted Butternut Squash with Cranberries is accented with roasted pecans and creamy goat cheese. Most of the recipe steps can be prepared ahead making it the perfect holiday side dish!

    9x13 pan with a wooden spoon scooping out some butternut squash with cranberries, pecans, and goat cheese.
    Jump to:
    • Why You Will Love This Recipe
    • Ingredients and Substitutions
    • Step-By-Step Directions
    • Make-Ahead Tips
    • Variations
    • Frequently Asked Questions
    • Recommended Recipes
    • Recipe

    Why You Will Love This Recipe

    Full of Flavor - The combination of flavors in this side dish is truly delicious! Sweet maple syrup, tart cranberries, hearty squash. Each bite bursts with a fall flavor that you are going to love!

    Make-Ahead Steps - This is a really easy dish to serve to company or even for busy weeknights, as so much of it can be made ahead! The butternut squash can be made 3 days in advance, or you can even purchase pre-chopped squash for an even easier dish!

    Beautiful Colors - What a tasty way to add color to your meal! The vibrant orange and red with a sprinkling of green makes this a gorgeous dish for your dinner table!

    This easy side dish for your Thanksgiving table and it also tastes so good with lamb chops!

    Ingredients and Substitutions

    Overhead of labeled ingredients for this Thanksgiving recipe.
    • Butternut Squash - I love the mild flavor of roasted butternut squash but any winter squash will work, including pumpkin and acorn squash.
    • Cranberries - Fresh cranberries are best in this recipe but frozen can be used as well. If you are using frozen then you can cook them in their frozen state without thawing first. Dried cranberries can also be used but give a completely different texture, so I prefer fresh.
    • Maple Syrup - The syrup adds a beautiful sweetness. Honey could also be used.
    • Pecans - The pecans roast right along with the cranberries, so there is no need to toast them first! You can substitute your favorite nuts, like walnuts or hazelnuts.
    • Goat Cheese - I love the slight tanginess that the goat cheese gives to do this dish. You could use Feta or Gorgonzola if you'd like. I buy goat cheese crumbles but you could also use a log and crumble the cheese yourself.

    Step-By-Step Directions

    1. Toss cubed butternut squash with olive oil and roast in a casserole dish (or sheet pan with sides) in a 400°F (200°C) oven for 25 minutes.
    2. Add cranberries and pecans.
    3. Drizzle maple syrup over the dish then continue roasting for an additional 20 minutes.
    4. Top with goat cheese and parsley.
    Collage showing steps of how to prepare the butternut squash recipe.

    Make-Ahead Tips

    • Prepare the butternut squash up to 3 days in advance by peeling and cubing, then store in an airtight container.
    • Rinse and dry the cranberries and store them in the refrigerator.
    • Purchase pecan pieces and crumbled goat cheese. If you have pecan halves or a goat cheese log then chop/crumble ahead of time.
    • Portion the maple syrup and leave covered, at room temperature, until ready to use.

    Variations

    • Try using pomegranates instead of cranberries! You would add them with the goat cheese instead of roasting them.
    • Add a tablespoon of chopped sage or rosemary for additional flavor.
    • Serve leftovers over quinoa, wild rice, kale, or spinach for a delicious twist.

    Frequently Asked Questions

    How do I store leftovers?

    Leftover squash casserole should be stored in an airtight container in the refrigerator. It will keep up to 5 days.

    How do I reheat the leftovers?

    You can reheat the butternut squash with cranberries in a 400°F (200°C) oven for 10-15 minutes, or in the microwave until heated through. The goat cheese will melt but it is still delicious!

    Do I have to peel the butternut squash?

    The peel of butternut squash is edible but I think the texture of the recipe is best with them peeled. You can peel using a vegetable peeler or remove the skin with a sharp knife.

    9x13 pan with a wooden spoon scooping out some butternut squash with cranberries, pecans, and goat cheese.

    View the web story for this recipe.

    Recommended Recipes

    • Cranberry Jalapeno Cream Cheese Dip
    • Cast-Iron Skillet Apple Crisp Recipe
    • Boston Clam Chowder Recipe
    • Pumpkin Pie Dessert Hummus

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Recipe

    Close up of a wooden spoon scooping up the dish.

    Maple Roasted Butternut Squash with Cranberries and Goat Cheese

    Recipe by: Erin
    This sweet and savory Maple Roasted Butternut Squash with Cranberries is accented with roasted pecans and creamy goat cheese. Most of the recipe steps can be prepared ahead making it the perfect holiday side dish!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 229 kcal

    Ingredients
      

    • 1 small butternut squash 5-6 cups peeled, seeded, and cubed
    • 2 tablespoons olive oil
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 cup cranberries rinsed and dried
    • ¼ cup maple syrup
    • ½ cup pecan pieces
    • ¼ cup crumbled goat cheese
    • chopped parsley to garnish optional
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    Instructions
     

    • Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, and spread in a 9x13 baking dish. Roast for 25 minutes, stirring halfway through.
    • After 25 minutes, stir the butternut squash again and then top it with cranberries and pecans. Drizzle the maple syrup over the top. Roast an additional 20 minutes, or until the squash is soft and browned.
    • Top with goat cheese and parsley, and serve immediately.

    Nutrition

    Calories: 229kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 235mg | Potassium: 525mg | Fiber: 4g | Sugar: 12g | Vitamin A: 13401IU | Vitamin C: 29mg | Calcium: 96mg | Iron: 1mg
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    Photo of Erin Gierhart

    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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