Roasted Butternut Squash with Cranberries and Almonds

This roasted butternut squash with almonds and cranberries is a cozy, easy side dish that works for a holiday table or a simple weeknight meal. It balances natural sweetness from maple and squash with bright cranberries and the crunch of toasted almonds.

Autumn finally feels like autumn — crisp air, bright leaves and cooler days. That weather makes me crave warming dishes, and this maple-roasted butternut squash delivers exactly that. Roasting brings out the squash’s natural sweetness while maple syrup and a touch of garlic deepen the flavor. Fresh cranberries add a tart pop, and slivered almonds give a satisfying crunch.

If you’re intimidated by peeling and cubing a whole butternut squash, I get it — it takes time. Halving and roasting whole is an option, but I recommend cutting one-inch cubes and roasting them with the seasonings for the best texture and caramelization. The extra few minutes of prep pay off with superior flavor and even browning.

You can buy prepared cubed squash at some grocery stores, but fresh homemade will taste better if you have the time. This recipe is inspired by similar market offerings but is designed to be budget-friendly and easy to scale for a family or a holiday spread.

For the cranberries, use fresh when they’re available for the bright, tart burst they provide. If fresh cranberries aren’t in season, use dried cranberries that are sweetened with apple juice rather than sugar for a more natural flavor. The almonds are added near the end of roasting so they toast without burning, and a sprinkling of parsley makes a simple, colorful garnish.

Maple Roasted Butternut Squash with Cranberries and Almonds

By: Lorie Yarro

A simple, flavorful side with maple, cranberries and almonds—great for Thanksgiving or weeknights.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Ingredients 

• 1 large butternut squash, skinned and cut into 1-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 

• Preheat oven to 400°F (200°C).
• In a bowl, toss the cubed squash with maple syrup, olive oil and minced garlic until evenly coated.
• Spread the squash in a single layer on a baking sheet lined with parchment paper for easy cleanup and even roasting.
• Roast for about 30 minutes, or until the squash is tender and a soft golden brown.
• When about 10–15 minutes remain, scatter fresh cranberries over the squash and return to the oven. The cranberries will soften and pop as they cook. If using dried cranberries, add them later with the almonds.
• In the last 5 minutes of roasting, add the slivered almonds so they toast lightly without burning.
• Remove the pan from the oven and let the squash rest a few minutes before transferring to a serving dish.
• Season with sea salt to taste and sprinkle with parsley before serving.

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