Ultimate Honey Roasted Butternut Squash with Cranberries & Goat Cheese
Roasted Butternut Squash isn’t just a delicious side dish; it’s a culinary hug in a bowl, perfect for both a festive holiday gathering or a cozy weeknight dinner. This exceptional honey roasted butternut squash recipe elevates the humble winter squash, pairing its natural sweetness with the vibrant tartness of cranberries, a generous drizzle of golden honey, a hint of warm cinnamon, and the creamy tang of goat cheese. The result is a symphony of flavors and textures, all conveniently prepared on a single sheet pan! It’s an effortlessly elegant dish that promises a flavorful, warm addition to any meal, demanding minimal effort for maximum impact.
Recently, a friend confided in me about hitting a “food rut” – a complete lack of recipe inspiration. My response was a genuine shrug; that’s a problem I’ve simply never encountered. In fact, I often face the opposite challenge! My mind is a constant whirl of culinary ideas, and I often dream about new flavor combinations and dishes. Sometimes, I even lose sleep after spotting an intriguing recipe on Pinterest, feeling an irresistible urge to recreate it.
And when you add the magic of Thanksgiving into the mix, my imagination truly runs wild. I find myself wonderfully “haunted” by an endless array of creative side dishes and irresistible pumpkin desserts. It’s a delightful obsession that leads to discovering and perfecting recipes like this one.
This festive and incredibly fun side dish recipe is one of my all-time favorite ways to enjoy butternut squash, and it has been a consistent reader favorite since its very first appearance on my blog years ago. It’s more than just a dish; it’s the perfect complement to your Thanksgiving table, a stellar addition to your next dinner party, or even a simple yet satisfying meal for a random weeknight when you crave something warm, comforting, and utterly delicious with minimal effort.
To create a truly unforgettable and special dinner, consider pairing this delightful butternut squash with some of my other cherished recipes. It’s fantastic alongside my Air Fryer Brussels Sprouts with Hot Honey for a touch of savory spice, complements the richness of Easy Oven Roasted Turkey with Gravy beautifully, and is an ideal partner for my hearty Gluten Free Stuffing with Sausage + Apple. Together, these dishes craft a meal that’s both traditional and exciting.
Still craving more inspiration for your holiday feast? Dive into this extensive post featuring over 60+ Gluten-Free Thanksgiving Recipes – you’re sure to find something to tantalize your taste buds and impress your guests!
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Why You Will Love This Roasted Butternut Squash Recipe
- Effortless One-Pan Cooking: Say goodbye to mountains of dirty dishes! This entire dish comes together beautifully on a single sheet pan, making cleanup an absolute breeze. It’s the ultimate convenience, especially during busy holiday preparations or on hectic weeknights.
- Simple, Affordable Ingredients: You won’t need to hunt for exotic items. This recipe relies on readily available, inexpensive ingredients that you likely already have in your pantry or can easily find at any grocery store. It’s budget-friendly without compromising on flavor.
- Unique & Elevated Flavor Profile: Move beyond basic roasted squash! This recipe takes simple roast butternut squash and transforms it into something truly special. The combination of naturally sweet squash, tart roasted cranberries, rich honey, warm cinnamon, and creamy, tangy goat cheese creates a sophisticated and unforgettable taste that will impress everyone. It’s a holiday side dish that stands out.
- Versatile Serving Temperature: This dish is incredibly flexible. It tastes fantastic served warm straight from the oven, delightful at room temperature, and even good chilled. This makes it a perfect make-ahead option for Thanksgiving or Christmas, reducing last-minute stress.
- Crowd-Pleasing: With its vibrant colors and balanced sweet-savory notes, this butternut squash recipe is a guaranteed crowd-pleaser. Even those who claim not to be squash fans often fall in love with this harmonious blend of flavors.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this incredibly flavorful and vibrant dish. Here’s what you’ll need to make this honey roasted butternut squash truly spectacular:
- Fresh Butternut Squash (cut into 1-inch cubes): The star of our show! Its sweet, nutty flavor develops beautifully when roasted. While fresh is ideal, you can absolutely use pre-cut fresh or frozen butternut squash cubes for convenience, especially if you’re short on time.
- Olive Oil Cooking Spray: Essential for preventing sticking and ensuring even roasting without excessive oil.
- Olive Oil: A touch of extra virgin olive oil helps the spices adhere and promotes a beautiful caramelization on the squash. Coconut oil or avocado oil are excellent substitutes, offering different subtle flavor notes.
- Kosher Salt, Black Pepper, and Garlic Powder: These fundamental seasonings enhance the natural flavors of the squash. A sprinkle to taste is all you need to create a perfectly balanced savory base.
- Fresh Cranberries: These tart berries are a game-changer! When roasted, they burst and release a tangy juiciness that perfectly cuts through the sweetness of the squash and honey, adding a beautiful festive color. If fresh cranberries are out of season, many readers have reported that fresh blueberries make an amazing, albeit slightly sweeter, substitute.
- Honey: The namesake of our dish, honey provides a lovely sweetness and helps create those irresistible caramelized edges on the squash. Pure maple syrup is a fantastic alternative if you prefer its distinct flavor or if you only have it on hand.
- Crumbled Goat Cheese: This is where the magic happens! The creamy, tangy goat cheese (I especially love honey-flavored varieties from Aldi for an extra layer of sweetness) melts slightly and provides a delightful contrast to the warm, sweet squash and tart cranberries.
- Cinnamon: A touch of cinnamon infuses the dish with warm, autumnal spice, complementing the butternut squash and honey beautifully. Cinnamon roasted butternut squash is truly a personal favorite!
- Fresh or Dried Parsley to Garnish: Totally optional, but a sprinkle of fresh green parsley (or dried if fresh isn’t available) adds a burst of freshness, a pop of color, and makes the dish look incredibly festive and inviting.
Delicious Variations
One of the best things about this roasted butternut squash recipe is its adaptability. Feel free to experiment with these delicious variations to suit your taste, use what you have on hand, or simply explore new flavor combinations:
- Swap the Squash: This recipe isn’t exclusive to butternut squash! It would work wonderfully with other winter squashes like delicata squash, acorn squash, or even sweet potatoes. Each will bring its own unique texture and sweetness profile to the dish, offering a slightly different but equally delicious experience.
- Add More Veggies: For a more substantial side or to sneak in extra nutrients, consider adding quartered Brussels sprouts or thinly sliced red onions to the sheet pan alongside the squash. They roast beautifully and add another layer of flavor and texture.
- Cheese and Crunch Swaps: If goat cheese isn’t your preference, try crumbled feta cheese for a saltier, tangier kick. For an irresistible textural contrast, toss in candied pecans or walnuts during the last few minutes of roasting, or sprinkle them on top before serving. Their crunch and rich flavor will elevate the dish further.
- Sweetener Alternatives: No honey on hand? No problem! Pure maple syrup is a fantastic, natural sweetener that offers a slightly different, earthy sweetness. Brown sugar can also be used for a classic caramelized flavor. Adjust the amount to your desired level of sweetness.
- Herbs and Spices: While cinnamon is wonderful, consider other warming spices like a pinch of nutmeg, a dash of ginger, or even a tiny bit of allspice. Fresh rosemary or thyme sprigs can be roasted with the squash for an aromatic, savory twist.
- Make it Vegan: To make this recipe vegan-friendly, simply omit the goat cheese. You can replace the honey with maple syrup. For a creamy, tangy element, a sprinkle of vegan feta or nutritional yeast could be added after roasting.
Step-by-Step Instructions
Follow these simple steps to create a perfectly roasted butternut squash dish that’s bursting with flavor and looks as good as it tastes. Remember, precise timing and visual cues are key!
Step 1: Prepare the Squash and Pan. Begin by preheating your oven to a robust 400°F (200°C). Spray a large sheet pan generously with olive oil cooking spray. For an even easier cleanup, consider lining your sheet pan with parchment paper before spraying. Arrange the 1-inch cubed butternut squash in a single layer on the prepared pan, ensuring not to overcrowd for optimal roasting.
Step 2: Season and Initial Roast. Drizzle the squash with a tablespoon of olive oil, then lightly sprinkle with kosher salt, freshly ground black pepper, and garlic powder to taste. Toss gently to ensure all pieces are evenly coated. Place the sheet pan on the center rack of your preheated oven and roast for 25 minutes. This initial roasting period will start to soften the squash and develop its natural sweetness.
Step 3: Add Cranberries and Finish Roasting. At the 25-minute mark, carefully pull out the oven rack. Give the squash a good stir to ensure even browning. Then, evenly scatter the fresh cranberries over the squash on the roasting pan. Return the pan to the oven for an additional 10-15 minutes, or until the squash is perfectly fork-tender with appealing caramelized edges, and the cranberries have softened and just begun to burst, releasing their tart juices.
Step 4: Flavor Enhancement. Once the squash and cranberries are perfectly roasted, remove the sheet pan from the oven. Immediately sprinkle the warm mixture with cinnamon and drizzle generously with honey. The heat from the squash will help the honey coat everything beautifully and activate the cinnamon’s aroma.
Step 5: Incorporate Goat Cheese. Allow the squash mixture to cool for just a few minutes on the sheet pan. This slight cooling period helps the goat cheese maintain some of its shape rather than melting completely. Gently mix in the crumbled goat cheese until it’s just incorporated throughout the warm roasted vegetables. Its creamy texture and tangy flavor will perfectly balance the sweetness.
Step 6: Garnish and Serve. Transfer the beautiful honey roasted butternut squash to a serving dish. Garnish generously with fresh or dried parsley for a vibrant pop of color and an extra layer of freshness. Serve warm and watch it disappear! This dish is sure to be a hit at any table.
Butternut Squash Tips
Working with butternut squash can be daunting for some, but with these tips, you’ll master it in no time. Whether you’re peeling, dicing, or storing, these pointers will ensure a smooth cooking experience:
- Save Time with Pre-Cut Squash: If time is of the essence, don’t hesitate to purchase pre-cut butternut squash cubes from your local grocery store. Many markets now offer this convenient option, saving you valuable prep time, especially during busy holiday cooking.
- Effortless Squash Peeling: Peeling a raw, hard butternut squash can be a challenge. The best way to make it easier is to soften it slightly first. I have a whole post detailing how I use my Instant Pot to make cutting butternut squash a million times easier by steaming it for just a few minutes. Alternatively, you can pierce the squash several times with a fork and microwave it for 2-3 minutes until slightly softened but not cooked through.
- Peeling and Dicing Whole Squash: Once the squash is slightly softened, use a sharp vegetable peeler to remove the tough skin. Then, carefully cut it in half lengthwise, scoop out the seeds and stringy bits (you can roast the seeds for a tasty snack!), and dice the flesh into uniform 1-inch cubes. Depending on the size of the squash, one whole squash typically yields about 4-6 cups of cubed squash.
- Safety First: Always use a very sharp chef’s knife and a sturdy, non-slip cutting board when dicing any hard squash. A sharp knife is actually safer than a dull one, as it requires less force and is less likely to slip. If you’re struggling, use a damp paper towel under your cutting board to keep it from sliding.
- Choosing a Good Butternut Squash: Look for a squash that feels heavy for its size, indicating plenty of moisture content. The skin should be smooth and hard, without any soft spots, bruises, or cracks. A deep, uniform tan color is also a good sign of ripeness and flavor.
Recipe FAQs
Absolutely! Butternut squash freezes exceptionally well, making it perfect for meal prep. You can freeze it after it’s been roasted (allow it to cool completely first), blanched, or even simply diced raw. Freezing raw cubes is great for adding directly to smoothies, soups like my Butternut Squash Soup, or baked oatmeal dishes. Cooked frozen squash can be easily reheated or pureed for sauces.
This versatile roasted butternut squash is a phenomenal side dish for almost any protein. It pairs beautifully with holiday staples like Roasted Turkey, or with more everyday meals such as Pork Chops with Goat Cheese Butter, or Air Fryer Chicken Thighs. It’s also incredibly delicious served over a bed of fresh greens with your favorite protein – I particularly love it with leftover Pan Seared Salmon for a quick and healthy meal.
Yes, you absolutely can! The air fryer is a fantastic tool for getting perfectly roasted, caramelized squash quickly. To adapt this recipe, preheat your air fryer to 400 degrees F (200°C). Roast the seasoned squash for 16-18 minutes, shaking the basket halfway through, until it’s fork-tender and slightly crispy. For this specific recipe, add the cranberries during the last 5-7 minutes of cooking to prevent them from overcooking or burning.
Here’s a fun fact for you: you can eat the peel of most winter squashes! This is especially true for smaller, thinner-skinned varieties like acorn squash and delicata squash, where the skin becomes tender when cooked. Spaghetti squash, however, is a different story – only its spaghetti-like strands inside are edible. For butternut squash, if your squash is on the smaller side and has a thin skin, you *could* technically leave the peel on. However, for larger butternut squashes, the peel tends to be much tougher and fibrous, making it less pleasant to eat. For this particular recipe, I always recommend peeling the butternut squash to ensure a uniformly tender and delightful texture.
To achieve that desirable caramelization, ensure your squash cubes are cut into roughly equal 1-inch pieces for even cooking. Don’t overcrowd the sheet pan; if you do, the squash will steam instead of roast, resulting in a less browned exterior. Use two sheet pans if necessary. Also, make sure your oven is fully preheated to the specified temperature (400°F), and tossing the squash halfway through roasting helps expose all sides to the direct heat, promoting even browning and delicious caramelized edges.
More Amazing Butternut Squash Recipes
If you love butternut squash as much as I do, you’ll definitely want to explore these other fantastic recipes:
Butternut Squash Mac and Cheese – A healthier twist on a comforting classic.
Butternut Squash Risotto – Creamy, rich, and made easy in your Instant Pot.
Healthy Sweet Potato Casserole with Butternut Squash – A nutritious and flavorful holiday favorite.
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Warm Honey Roasted Butternut Squash with Cranberries & Goat Cheese
Nancylynn
6
servings
Pin Recipe
10
mins
40
mins
50
mins
Ingredients
Instructions
- Preheat oven to 400 degrees F (200°C).
- Spray a baking sheet with olive oil cooking spray. For easier cleanup, you can line it with parchment paper first.
- Add cubed squash to the sheet pan and drizzle with 1 Tbsp olive oil.
- Sprinkle with a light layer of salt, pepper, and garlic powder, based on your taste preference. Toss to coat evenly.
- Roast at 400 F for 25 minutes on the center rack of the oven.
- At the 25-minute mark, pull out the oven rack, stir the squash, and then add your fresh cranberries to the roasting pan, spreading them evenly.
- Return to the oven for an additional 10-15 minutes, or until the squash is fork-tender with caramelized edges and the cranberries have softened and burst a bit, resembling juicy craisins.
- Remove from oven. Immediately add a sprinkle of cinnamon and drizzle with honey. Gently mix in the crumbled goat cheese.
- Garnish with fresh or dried parsley for some beautiful color and serve warm.
Notes
21 Day Fix: 1 GREEN, 1 tsp, trace BLUE, trace PURPLE (per serving)
WW: 3 points per serving
See How to Cut Butternut Squash for helpful tips before cutting.
Air Fryer Instructions: Preheat your air fryer to 400 degrees F. Roast the seasoned squash for 16-18 minutes or until fork-tender, shaking your basket halfway through. For this recipe, add the cranberries during the last 5-7 minutes of cooking.
Variations:
- This recipe works well with other winter squash like delicata squash, acorn squash, or sweet potatoes.
- Add quartered Brussels sprouts or red onions for more veggies and complex flavors.
- Swap goat cheese for feta cheese, or add candied pecans or walnuts for a yummy crunch. For a vegan option, omit cheese and use maple syrup instead of honey.
- Experiment with other warming spices like a pinch of nutmeg or ground ginger.
Nutrition
Calories: 138kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 41mg | Potassium: 512mg | Fiber: 3g | Sugar: 10g | Vitamin A: 14990IU | Vitamin C: 32mg | Calcium: 83mg | Iron: 1mg
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