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Maple Roasted Butternut Squash

A comforting side dish that features sweet butternut squash roasted to perfection, complemented by salty feta and a tangy cranberry drizzle.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Squash
  • 1 medium butternut squash, peeled and cubed into 1 inch pieces You can buy pre-cut squash to save time.
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1 teaspoon kosher salt
  • 1-2 grinds black pepper Adjust to taste.
  • 1 pinch cinnamon or smoked paprika Optional for warmth.
  • 1/3 cup feta cheese, crumbled For finishing.
For the Cranberry Drizzle
  • 1 cup fresh or frozen cranberries
  • 2 tablespoons orange juice
  • 1 tablespoon maple syrup or honey
  • 1 pinch salt
  • 1 teaspoon apple cider vinegar

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Peel, seed, and cube the butternut squash.
Roasting the Squash
  1. Toss the cubed squash on a large sheet pan with olive oil, maple syrup, salt, pepper, and cinnamon.
  2. Spread the squash in a single layer with some space between pieces and roast for 25 to 35 minutes, flipping once halfway through.
Making the Cranberry Drizzle
  1. While the squash is roasting, combine cranberries, orange juice, maple syrup or honey, a pinch of salt, and apple cider vinegar in a small saucepan.
  2. Simmer on low, stirring until the cranberries break down and the mixture thickens slightly, about 5 to 7 minutes. Add water if too thick.
Finishing Touches
  1. Once the squash is done, move it to a serving platter, crumble the feta over the top, and drizzle the cranberry sauce.
  2. Taste and add a pinch of salt if needed before serving.

Notes

For easy cleanup, use parchment paper on the baking tray. This dish serves well as a side or light main. Leftovers can be used on greens or toast.