Roasted butternut squash with cranberries and walnuts is the perfect complement to any holiday table. Squash is roasted with butter, sugar, and spices caramelizing as it bakes. The cranberries soften and the walnuts roast adding a delicious crunch to the casserole.
Roasted Butternut Squash with Cranberries and Walnuts might just be one of my new favorite holiday recipes. I could go on & on about the variety of flavors in this recipe. All you really need to know is that the favors are beyond delicious – you have to try this recipe ASAP. It is the ultimate roasted butternut squash recipe for the holiday season.
I know this recipe will definitely be making an appearance on Thanksgiving and Christmas. But, I also have a feeling my family will be enjoying this recipe throughout the fall and winter months. It is the perfect side dish to pair with any main entree to create a nutritious and delicious meal.
As a mom, I value the time spent around our family table sharing meals. I hope you and your family enjoy the holidays together this season sharing traditional dishes and making new recipes! This Roasted Butternut Squash with Cranberries and Walnuts is just one of the many holiday recipes you can find on the site to create this holiday season.
Ingredients
- 1 medium butternut squash
- 1 cup fresh cranberries
- 1/2 cup walnuts
- 1/4 cup butter, cut into cubes
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Ingredient Substitutions
- Butternut squash. Use whole or precut fresh butternut squash. Swap in sweet potatoes or pumpkin.
- Fresh cranberries. Swap with dried cranberries or cherries, pomegranate arils or fresh Brussels sprouts.
- Walnuts. Swap with pecans or mix half pecans and half walnuts.
- Butter. Use 1/8 cup + 1 TBSP of olive oil or vegetable oil as a substitute.
- Brown sugar. Swap with 1/8 cup + 1 TBSP of honey or maple syrup.
- Cinnamon. Increase to 2 teaspoons to make the cinnamon flavor pop.
- Nutmeg. Increase to 1 teaspoon for an extra flavor boost.
How to Make
In three simple steps, this recipe is ready to be served.
Preheat the oven. Preheat the oven to 425°F. Spray a 9×13 inch baking pan with non-stick cooking spray.
Add ingredients to the pan. Add the butternut squash, cranberries, walnuts, butter, brown sugar, cinnamon, nutmeg, and salt to the baking pan. Stir.
Bake. Bake for 45 minutes or until squash is fork-tender, stirring every 15 minutes. Serve hot.
Recipe Tips
- Choose the Right Butternut Squash: Look for a butternut squash that is firm, with smooth skin and no soft spots or bruises. It should have a deep orange color.
- Prep the Butternut Squash: Peeling and dicing a butternut squash can be a bit challenging due to its tough skin. To make it easier, you can microwave the whole squash for a few minutes to soften the skin before peeling and dicing.
- Evenly Sized Pieces: Try to dice the butternut squash into evenly sized pieces. This ensures that they cook uniformly in the oven.
- Use Fresh Cranberries: Fresh cranberries work best in this recipe as they provide a burst of tartness and vibrant color. If you must use frozen cranberries, be sure to thaw them before using, and pat them dry to prevent excess moisture in the dish.
- Toast the Walnuts: Toasting the walnuts before adding them to the dish can enhance their flavor. Simply spread them on a baking sheet and toast in the preheated oven for a few minutes until fragrant. Watch them carefully as they can burn quickly.
- Adjust Seasonings: Taste the mixture before baking and adjust the amount of cinnamon, nutmeg, and sugar to your preference. Some people prefer a sweeter dish, while others may like it less sweet or with more spice.
- Stirring During Baking: Stirring the ingredients every 15 minutes during baking helps ensure even cooking and caramelization of the butternut squash and cranberries. It also prevents them from sticking to the pan.
- Don’t Overcook: Be mindful not to overcook the butternut squash, as it can become mushy. Check for doneness by inserting a fork or knife into a piece of squash; it should be tender but not falling apart.
- Serving Suggestions: This dish can be a great side for holiday meals or a standalone vegetarian dish. Consider garnishing it with fresh herbs like parsley or thyme for a pop of color and flavor.
FAQ
Butternut squashes come in many shapes and sizes. When selecting a butternut squash, look for one that is darker in color without blemishes, dents or green patches. Pick a butternut squash that is heavy for its size and sounds hollow inside.
Yes, you will need to peel the butternut squash for this recipe. After peeling, chop into pieces roughly the same size. This helps to ensure each piece cooks evenly. Watch how to cut a butternut squash here.
If you are cooking a whole butternut squash then you do not need to peel the squash. Simply, scoop the squash from the peel after cooking.
Start by placing the squash on a cutting board. Chop off each end of the squash. Next, grab a peeler in one hand while holding the squash in your other hand. Safety peel the squash. Rotate the squash as you remove the skin until it is completely peeled.
Storage Instructions
To store the roasted butternut squash, cranberries, and walnut dish, first ensure that it has cooled to room temperature. Then, transfer any leftovers into an airtight container or a resealable plastic bag. Refrigerate it promptly, and it can typically be kept in the fridge for up to 3-4 days.
If you need to store it for a longer period, consider freezing it in a freezer-safe container or resealable bag. When freezing, remove as much air as possible to prevent freezer burn. Properly stored, it should maintain its quality for 2-3 months in the freezer.
To reheat, you can use the oven or microwave, depending on your preference and time constraints.
More Butternut Squash Recipes:
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Butternut Squash and Cranberry Casserole Recipe
Equipment
Ingredients
- 1 medium butternut squash, diced about 5 cups
- 1 cup fresh cranberries
- 1/2 cup walnuts ✅
- 1/4 cup butter, cut into cubes
- 1/4 cup brown sugar
- 1 teaspoon cinnamon ✅
- 1/2 teaspoon nutmeg ✅
- 1/2 teaspoon salt
Instructions
- Preheat the oven. Preheat the oven to 425°F. Spray a 9×13 inch baking pan with non-stick cooking spray.
- Add ingredients to the pan. Add the butternut squash, cranberries, walnuts, butter, brown sugar, cinnamon, nutmeg, and salt to the baking pan. Stir.1 medium butternut squash, diced, 1 cup fresh cranberries, 1/2 cup walnuts, 1/4 cup butter, cut into cubes, 1/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt
- ⭐️Bake. Bake for 45 minutes or until squash is fork-tender, stirring every 15 minutes. Serve hot.
Video
Notes
Nutrition
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Suzi says
I tested this over the weekend. I mixed in a different bowl. It was delicious. It will be made again for Thanksgiving. Yum!
Tammi says
I made this dish for the 1st time last night and it was delicious. Added a small amount of peeled, cubed, honeycrisp apples (approx half of a medium apple) because I had leftover from fall apple picking. I was simply looking for something to do with extra squash. Glad I found your recipe.
Peggy says
Can this be made ahead of time and reheated?
Jodi Danen, RDN says
Hi Peggy! Yes, you could make it ahead of time. It won’t be quite as pretty but it will still taste amazing.