Cranberry Glazed Butternut Squash Recipe

Name: Cranberry Glazed Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 teaspoon olive oil; ½ teaspoon nutmeg, freshly grated; ½ teaspoon ground ginger; ¼ teaspoon salt; fresh ground black pepper; 2 small butternut squash (1 to 1 1/4 pounds each) or 1 large butternut squash, quartered and seeded (2 to 2 1/2 pounds); ½ cup fresh cranberries; 12 orange (2 tablespoons of juice and 1 teaspoon of zest); 2 tablespoons brown sugar, more more to taste; ¼ teaspoon vanilla extract; 2 tablespoons fresh chives or 2 tablespoons fresh parsley, chopped for garnish

Servings: persons

2 tablespoons olive oil
1 teaspoon olive oil
½ teaspoon nutmeg, freshly grated
½ teaspoon ground ginger
¼ teaspoon salt
fresh ground black pepper
2 small butternut squash (1 to 1 1/4 pounds each) or 1 large butternut squash, quartered and seeded (2 to 2 1/2 pounds)
½ cup fresh cranberries
12 orange (2 tablespoons of juice and 1 teaspoon of zest)
2 tablespoons brown sugar, more more to taste
¼ teaspoon vanilla extract
2 tablespoons fresh chives or 2 tablespoons fresh parsley, chopped for garnish

1
Preheat the oven to 350 degrees F.
2
Line a baking sheet with greased aluminum foil and place squash pieces on the foil and turn to coat all sides with the oil; arrange cut side up.
3
Combine the nutmeg, ginger, 1/8 teaspoon salt, and pepper, then sprinkle over the squash pieces.
4
Roast squash until tender, about 30 to 40 minutes.
5
Meanwhile, in a small saucepan, combine cranberries, orange juice, orange zest, brown sugar, and 1/8 teaspoon salt; cook, over medium heat until the cranberries pop and can be mashed with a spoon, about 10 to 12 minutes.
6
Add 1 teaspoon olive oil and vanilla extract, mix well.
7
Brush cranberry glaze over roasted squash and bake for an additional 5 to 6 minutes.
8
Garnish with chives or parsley and serve warm.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 teaspoon olive oil, ½ teaspoon nutmeg, freshly grated, ½ teaspoon ground ginger, and more.

Yes, Cranberry Glazed Butternut Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Glazed Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions