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Maple Roasted Squash

This easy recipe for caramelized butternut squash features a tangy cranberry maple glaze and creamy blue cheese, making it an ideal side dish for fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Butternut basics
  • 2 pounds Butternut squash, peeled and cubed into 1 inch pieces Fresh is best; aim for medium squash.
  • 2 tablespoons Olive oil Helps achieve those caramelized edges. Avocado oil works too.
  • to taste Salt and pepper Season the squash well before roasting.
Glaze and flavor
  • 1/2 cup Maple syrup Real syrup gives a clean sweetness. Honey can be used but maple shines here.
  • 1/2 cup Dried cranberries Can use fresh cranberries if simmered longer with extra maple.
  • 1 tablespoon Apple cider vinegar Balances sweetness; lemon juice works in a pinch.
  • 2 tablespoons Butter Use vegan butter if needed for a silky glaze.
  • 1 teaspoon Fresh thyme Earthy and gentle; rosemary or sage also works.
Cheese and extras
  • 4 ounces Blue cheese Choose creamy Gorgonzola dolce for mild flavor, or sharper if loved.
  • 1/2 cup Optional crunch: Toasted pecans, walnuts, or pepitas Adds texture; pecans are recommended.

Method
 

Preparation
  1. Heat your oven to 425°F.
  2. Toss the squash cubes with olive oil, salt, and pepper.
  3. Spread them in a single layer on a large sheet pan.
Roasting
  1. Cook for 20 minutes, flip, and roast another 10 to 15 minutes until golden.
  2. Look for deep browning on a few sides for flavor.
Making the Glaze
  1. In a small pan, melt butter over low heat.
  2. Add maple syrup and apple cider vinegar.
  3. Stir in dried cranberries and simmer for 1 to 2 minutes until they plump.
  4. Add a pinch of salt and a few thyme leaves.
Finishing
  1. Transfer hot squash to a serving platter.
  2. Spoon the warm cranberry maple glaze over it.
  3. Scatter blue cheese, more thyme, and optional nuts on top.
  4. Taste and tweak with more vinegar or lemon juice as needed.

Notes

Cut even cubes for consistent browning. Roast ahead of time and glaze before serving. Holds well at room temperature.