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Cranberry-Glazed Roasted Butternut Squash

Caramelized butternut squash and brussels sprouts with fresh cranberries in a sweet-tangy balsamic glaze, perfect for holiday dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Holiday, Side Dish
Cuisine: American, Autumn
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Vegetables
  • 1 large butternut squash peeled and cubed
  • 1 pound brussels sprouts halved
  • 1 cup fresh cranberries
  • 3 tablespoons olive oil
  • salt and pepper to taste
Cranberry Glaze
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic minced
  • 1 tablespoon butter
Toppings
  • 1/2 cup feta cheese crumbled
  • 2 tablespoons fresh thyme leaves

Equipment

  • Large baking sheet
  • Parchment paper
  • Small saucepan
  • Mixing bowls

Method
 

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. Cut butternut squash in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes.
  3. Trim brussels sprouts by cutting off stem ends and removing damaged outer leaves, then slice in half.
  4. Arrange butternut squash cubes and brussels sprouts on prepared baking sheet in a single layer.
  5. Drizzle vegetables with olive oil, season with salt and pepper, and toss to coat evenly.
  6. Roast for 25 minutes, stirring halfway through for even browning.
  7. Meanwhile, combine balsamic vinegar, honey, Dijon mustard, minced garlic, and butter in a small saucepan over medium heat.
  8. Simmer glaze for 5-7 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
  9. After 25 minutes, remove baking sheet from oven and scatter fresh cranberries over vegetables.
  10. Drizzle glaze over everything and toss gently to coat.
  11. Return to oven and roast for 10-15 minutes more until cranberries burst and vegetables are golden-brown.
  12. Transfer to serving platter, sprinkle with crumbled feta and fresh thyme, and serve warm.

Notes

For a vegan version, omit feta cheese or use plant-based alternative. Maple syrup can substitute for honey. Add toasted pecans for extra crunch. Leftovers keep well for 4 days in refrigerator.