Cinnamon Roasted Butternut Squash with Cranberries Recipe
If you’re searching for a cozy, vibrant dish that perfectly balances sweet, spicy, and tart flavors, look no further than this Cinnamon Roasted Butternut Squash with Cranberries Recipe. The tender, caramelized squash combined with juicy cranberries and a hint of warm cinnamon creates an irresistibly comforting side that’s both nutritious and bursting with autumnal charm. It’s a delightful way to brighten up any meal with vivid color and a cozy aroma that fills your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this dish sing. Each component plays a crucial role, from the creamy texture of the butternut squash to the zing of cranberries and the warmth of cinnamon and spices.
- Butternut squash (1 pound, peeled and cubed): The star ingredient providing natural sweetness and creamy texture when roasted.
- Avocado oil (2 tablespoons): A healthy oil with a neutral flavor that helps the squash roast beautifully without overpowering it.
- Honey (2 tablespoons): Adds a gentle sweetness that caramelizes during roasting for a lovely glaze.
- Cranberries (1/3 cup, halved, fresh or frozen): These bring a tart pop and vibrant color, balancing the squash’s sweetness perfectly.
- Ground cinnamon (1/2 teaspoon): Infuses warm, comforting spice that complements the squash and cranberries wonderfully.
- Cayenne pepper (1/8 teaspoon): Just a pinch gives a subtle kick, enhancing the depth without overwhelming the dish.
- Salt (1 teaspoon): Essential to heighten all the flavors and balance the sweetness.
- Black pepper (1/4 teaspoon): Adds a mild, peppery edge to keep things interesting.
How to Make Cinnamon Roasted Butternut Squash with Cranberries Recipe
Step 1: Prep Your Squash and Cranberries
Start by peeling and cutting your butternut squash into evenly sized cubes to ensure they cook uniformly. Halve the cranberries if they’re fresh or if using frozen, let them thaw slightly. This prep step sets the foundation for even roasting and balanced bites.
Step 2: Mix the Flavorful Coating
In a large bowl, whisk together the avocado oil, honey, ground cinnamon, cayenne pepper, salt, and black pepper. This blend will clothe each cube of squash with a delicious glaze that turns perfectly caramelized once baked.
Step 3: Toss Squash and Cranberries
Add the cubed squash and cranberries into the bowl, gently tossing them until every piece is coated in the spice mixture. This ensures all those wonderful flavors get infused throughout the roasting process.
Step 4: Roast to Perfection
Spread the coated squash and cranberries on a baking sheet in a single layer. Roast in a preheated oven at 400°F (200°C) for about 40 minutes, stirring halfway through. The squash should be tender and golden with slightly crisp edges, and the cranberries soft but still retaining their shape.
Step 5: Final Touches
Once out of the oven, give everything a gentle toss to redistribute any glaze that has settled on the pan. This final step enhances the sauce’s coating and brings out the dish’s vibrant aroma just before serving.
How to Serve Cinnamon Roasted Butternut Squash with Cranberries Recipe
Garnishes
To elevate presentation and flavor, sprinkle toasted pecans or walnuts on top for crunch. A few fresh thyme leaves or chopped parsley also brighten the plate with a pop of green and herbal freshness that pairs beautifully with the squash.
Side Dishes
This dish shines alongside roasted chicken, pork tenderloin, or even a holiday turkey. It’s also delightful served with creamy mashed potatoes or a simple quinoa salad, making your meal feel complete with contrasting textures and flavors.
Creative Ways to Present
For a twist, serve this Cinnamon Roasted Butternut Squash with Cranberries Recipe over a bed of fluffy couscous or polenta. Alternatively, fold it into a warm grain bowl with kale and goat cheese for a satisfying, colorful lunch or dinner.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 4 days. The flavors actually deepen as they chill, making it a delicious next-day side or snack.
Freezing
You can freeze the roasted squash and cranberries by spreading them on a baking sheet to freeze individually, then transferring to a freezer bag. This method prevents clumping and preserves freshness for up to 2 months.
Reheating
Reheat leftovers in a skillet over medium heat or gently in the oven at 350°F (175°C) until warmed through. Avoid microwaving if possible, to keep the texture from turning mushy and to maintain that lovely roasted crispness.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Dried cranberries tend to be sweeter and less tart, so if you substitute, consider reducing the honey slightly to balance the overall sweetness. Adding them towards the end of roasting can prevent them from drying out too much.
Is there a substitute for avocado oil?
Absolutely! Olive oil works well, imparting a slightly fruitier taste, or you can use melted coconut oil for a hint of tropical flavor. Just choose an oil with a high smoke point for roasting.
How spicy is this recipe with cayenne pepper?
The cayenne is very subtle, just a pinch to warm up the flavors, not to make it spicy-hot. You can easily omit it if you prefer a purely sweet and savory dish.
Can I make this dish vegan?
Yes, simply replace honey with maple syrup or agave nectar to keep it vegan-friendly without sacrificing that lovely glaze and sweetness.
What if I don’t have ground cinnamon?
You can try using a pinch of ground nutmeg or allspice as an alternative, though cinnamon gives the best classic warmth and pairs beautifully with cranberries and squash.
Final Thoughts
This Cinnamon Roasted Butternut Squash with Cranberries Recipe is one of those dishes that’s both simple and stunning, perfect for cozy dinners or special occasions. Its combination of sweet, tart, and warmly spiced elements makes every bite a little celebration. I truly hope you give it a go and bring a bit of glowing, comforting flavor to your table soon!
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Cinnamon Roasted Butternut Squash with Cranberries Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious and healthy Cinnamon Roasted Butternut Squash recipe that combines sweet and spicy flavors with the natural sweetness of honey and cranberries. This easy-to-make dish is perfect as a side for any meal and highlights the creamy texture of roasted squash with a warm cinnamon aroma and a hint of cayenne pepper for a subtle kick.
Ingredients
Squash and Seasoning
- 1 pound butternut squash, peeled and cubed
- 2 tablespoons avocado oil
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Add-ins
- 2 tablespoons honey
- 1/3 cup cranberries, halved, fresh or frozen
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) and allow it to fully preheat to ensure even roasting of the squash.
- Prepare the squash: Peel and cube 1 pound of butternut squash into bite-sized pieces for uniform cooking.
- Mix the seasoning and oil: In a large bowl, combine the avocado oil, honey, ground cinnamon, cayenne pepper, salt, and black pepper. Stir well to create a flavorful glaze.
- Toss the squash: Add the cubed butternut squash to the bowl and toss until all pieces are well coated with the honey and spice mixture.
- Arrange for roasting: Spread the coated squash evenly on a baking sheet lined with parchment paper or a silicone baking mat for easy cleanup.
- Add the cranberries: Scatter the halved cranberries evenly over the squash to roast alongside it, adding a tart contrast to the sweet and spicy flavors.
- Roast the squash: Place the baking sheet in the preheated oven and roast for 35-40 minutes until the squash is tender and caramelized, stirring halfway through to ensure even cooking and browning.
- Serve: Remove from the oven and transfer to a serving dish. Serve warm as a delicious side dish.
Notes
- Fresh or frozen cranberries can be used; if using frozen, no need to thaw before roasting.
- Adjust cayenne pepper according to your preferred spice level or omit for a milder dish.
- Avocado oil is chosen for its high smoke point and neutral flavor; olive oil can be a substitute.
- This dish pairs well with roasted meats or as part of a vegetarian holiday meal.
- For a vegan version, confirm that the honey is replaced with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
