Our family has been enjoying this easy and delicious side dish for years! Roasted butternut squash and apples compliment each other so well, and the addition of cranberries makes this dish extra palatable to all ages.
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This sheetpan of butternut squash, apples, and cranberries is divine. The roasted squash is superb, perfectly complimented by chunks of tender apple and sweet cranberries.
I’m a big fan of how easy this dish is to prepare, but I also really appreciate how universally loved it is. This makes a great side for weeknight meals AND is “fancy” enough to be a part of holiday feasting.
Roasted Butternut Squash with Apples & Cranberries
You can buy butternut squash already chopped for you, which is fine if you’re wanting to save a little time. But one of the great things about butternut squash is how well it keeps. You can stock up on several when you catch them on sale, tuck them away in your kitchen, and then pull one out when you feel like having some soup or an easy side.
A good peeler goes a long way in making prepping a butternut squash easier. I highly recommend this peeler. It’s a night and day difference from the cheap peeler I had been using before.
Also, of course, a good sharp knife. My Victorinox chef knife has yet to fail me in the last ten years.
How to Peel & Cut A Butternut Squash
If you need more holiday recipe inspiration, be sure to check out this list of over forty real-food recipe ideas!
Roasted Butternut Squash with Apples & Cranberries
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Roasting
Description
Our family has been enjoying this easy and delicious side dish for years! Roasted butternut squash and apples compliment each other so well, and the addition of cranberries makes this dish extra palatable to all ages.
Ingredients
- 10 cups (3 – 3 1/2 lbs) butternut squash cut into 1″ cubes
- 2 gala apples, cut into 1” chunks
- 1/4 cup dried cranberries
- 2 tbsp extra-virgin olive oil
- 1 tbsp maple syrup
- 2 tsp kosher salt
- 1/2 tsp ground nutmeg
Instructions
- Preheat the oven to 425.
- Combine all the ingredients in a large mixing bowl and stir well to combine, until everything is evenly coated. Transfer the mixture to a rimmed baking sheet.
- Cook for 25-30 minutes, stirring once halfway, until the squash is fork tender.
- Serve immediately.
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