This page may contain affiliate links. Thank you for supporting my work by purchasing through a link when you see something you need!
This Roasted Butternut Squash with cranberries is the perfect mix of sweet and savory. Fresh sage adds a decadent, earthy quality, while maple syrup and dried cranberries add an element of sweetness to this delicious side dish. It's the ideal accompaniment to any Holiday meal.
When it comes to my holiday table I'm all for an easy side dish and this butternut squash recipe is just that! With a little bit of prep, the oven does all the work for you making this the perfect side dish for a weeknight dinner or the Thanksgiving table.
Why You'll Love This Recipe.
Perfect holiday side dish. Easy and no fuss side dish to go with any holiday meal.
Healthy recipe. Butternut squash is a great source of fiber, Vitamin A, Vitamin C, and Potassium. Vitamin C and Potassium are two nutrients that are important to prioritize at every meal.
Versatile side dish. Make it my way or add in some extra ingredients like cheeses, nuts or dive into the fall flavor with some warm spices
Ingredients.
Butternut squash. A whole butternut squash or pre-cut squash cubes to save on time.
Yellow onion. Caramelized onion adds a savory depth and a touch of sweetness to the dish and balances the other ingredients.
Sage. Fresh sage adds warmth and an earthy slightly peppery flavor. Fresh rosemary would be a great alternative.
Maple syrup. Maple syrup balances the earthy and tart flavors already at play in this dish with a natural sweetness. Brown sugar and honey are good alternatives.
Dried cranberries. Tart cranberries are a staple in festive cooking that add a burst of tangy sweetness and a chewy texture.
Subs and Variations?
Extra texture. For some extra texture add in some toasted pine nuts, pumpkin seeds, tart apples or more dried fruit.
Lower Sugar. To make this side dish even more blood sugar friendly, you can replace the dried cranberries with diced apples or look for no sugar added dried fruit.
Is This Recipe Healthy?
1000%! And it doesn't compromise on taste, either. Butternut squash is a great source of fiber, Vitamin A, Vitamin C, and Potassium. If you've ever worked with me 1:1, you'll know that I talk about the benefits of whole food sources of Vitamin C and Potassium often. These are two nutrients that are important to prioritize at every meal... holiday or no holiday!
Baked Butternut Squash with Sage and Sweet Onions pairs fabulously with my Balsamic Brussel Sprouts.
< Just look at that beautiful display of colors!
Don't forget to tag me on Instagram when you make this dish for your holiday gathering! I love seeing when you share my favorite dishes with your loved ones.
Roasted Butternut Squash with Cranberries
Makes 7-8 servings.
Prep time: 15 minutes
Cook time: 40 minutes
INGREDIENTS
1 medium butternut squash, cubed
2 medium yellow onions, diced
Fresh sage, 1 pkg (2-4 Tbsp)
Olive oil, 4 Tbsp
Maple syrup, 1.5 Tbsp
Sea salt, 1/2 tsp
Black pepper, 1/2 tsp
Dried cranberries, 1/4 cup
INSTRUCTIONS
Step 1: Preheat oven to 400F. Slice the butternut squash (the long way) and remove the seeds. Cut into cubes and remove the skin as you go.
Step 2: Toss the squash cubes with 2 T olive oil, 1/4 tsp salt, 1/2 tsp black pepper and add to a sheet pan in a single layer. Bake for 10 minutes.
Step 3: While the squash is cooking, dice your onions, toss in 2 Tbsp olive oil and 1/4 tsp salt. Depending on the size of your onions, you may only need 1.5 onions. There will be a larger ratio of onion to butternut squash.
Step 4: Remove butternut squash from the oven and push it to one side of the baking sheet. Add the onions to the opposite side and replace the pan into the oven for 30 minutes or until the onions are golden brown and the squash is soft.
Step 5: Roll up the sage leaves and cut into thin strips. I love the taste of sage, so I stopped measuring here (oops!). Measure with your heart or about 3 tablespoons.
Step 6: When the squash is cooked through and the onions are caramelized, toss together with sage, dried cranberries and maple syrup. Add to a casserole dish, serve and enjoy!
Serving Suggestion:
I served this baked butternut squash as the "starch portion" on a balanced plate. I hope you'll enjoy it in any portion with your holiday gathering!
Weeknight meal suggestion: 4 oz seared tuna, roasted Brussels sprouts, and Roasted Butternut Squash with Cranberries.
Product Links:
Save major time (and tears) on chopping onions with this vegetable chopper.
FAQ's
How to cube butternut squash (<-click here)
Start with a medium sized squash and get your sharpest knife ready to work! Slicing into a butternut squash can be a challenge, but it's much more manageable with the right knife. I've linked a "how-to" blog post for you above, if you need it. The only thing I did differently was to skip the first step of peeling the squash. Instead, I waited until after I had cut and cubed the butternut squash, then sliced off most of the skin. The skin is perfectly edible! It just tends to be tougher and tastes more bitter than the inner flesh of the squash.
Can I use frozen butternut squash?
I recommend using fresh squash for the best final product. I tried making this recipe with frozen butternut squash (to save us the effort of slicing into a fresh one). The result certainly wasn't bad, but hubs and I agreed that the fresh squash had a better texture in this recipe.
Can I caramelize my onions on the stove?
If you are up to the task, absolutely! However, I know that caramelizing onions can be a daunting task for most. That's why I simplified things by letting them caramelize in the oven! We love a shortcut. Of course, if you prefer the long way around, you can caramelize yours on the stovetop and stir them in once the butternut squash is done roasting. Caramelized onions makes this recipe extra drool worthy.
Comments