Roasted in a sweet spiced honey glaze and tossed with dried cranberries, this honey roasted butternut squash is an easy fall side dish that comes together in minutes!
There’s countless ways you can do up butternut squash for the holidays but this version might just make the top of the list for me!
Turns out it’s pretty hard to argue with a spiced honey glaze and tons of cranberries taking care of business, ya know?
If you’ve been searching for the ultimate easy way to make butternut squash that impresses every time, your search is over. This recipe wins every time!
You’ll only need a handful of ingredients to pull off this pretty side dish and I’m betting you have most of the ingredients on hand right now!
No kidding, you’ll be eating these little gems right off the sheet pan. Just prepare yourself for that.
This Butternut Squash features…
- Soft and tender roasted butternut squash cubes
- A sweet spiced honey glaze
- Chewy dried cranberries
- Ready in minutes with only 7 ingredients
Making the Butternut Squash
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Honey
- Spices
- Butternut squash
- Dried cranberries
How to Prep Butternut Squash
You will need 1 medium butternut squash for this recipe. This should equal around 4-5 cups once chopped.
To prep the butternut squash for roasting, trim both ends off, cut squash in half, and remove the skin with a knife. I recommend using a knife versus a peeler here because the skin is quite thick.
Once the skin is removed, remove the seeds with a spoon and cut butternut squash into planks and then into uniform 1/2-inch cubes.
Tips for Perfect Butternut Squash
- Toss squash in half of glaze for roasting – save the rest of the glaze for tossing with squash after roasting so they’re extra saucy.
- Add cranberries after roasting – this will keep the cranberries from drying out.
Recipe Variations
Try these ideas for a different twist on this squash.
- Use another squash – try acorn or delicata. You could also use sweet potatoes.
- Swap in fresh cranberries – roast 1/2 cup fresh cranberries with the squash instead of the dried.
- Add nuts – top squash with toasted pecans, almonds, or walnuts.
There’s countless ways you can enjoy this squash but we especially love serving it alongside a roast chicken or turkey. Don’t rule it out as a salad topper either, I mean OMG can you imagine??
Squash has never tasted so good.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on with #wholeandheavenlyoven.
Try these other squash side dishes next!
Cranberry Honey Roasted Butternut Squash
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Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 medium butternut squash, cut into 1/2-inch cubes (4-5 cups)
- Salt and pepper to taste
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 400F and lightly grease a large sheet pan. Set aside.
- In a small saucepan, bring butter, honey, and spices to a simmer over medium heat. Cook 1-2 minutes until glaze is bubbly and reduced. Remove from heat.
- Toss butternut squash cubes with half of glaze and arrange in a single layer on prepared sheet pan. Season squash with salt and pepper to taste.
- Roast squash at 400F 20-25 minutes, tossing squash halfway through cooking until squash is tender when pierced with a fork.
- Gently reheat remaining glaze over low heat if it solidified. Toss squash with warmed glaze and cranberries and serve warm. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 11/6/25.
Gayle @ Pumpkin 'N Spice says
I’m still in awe that it’s November, but I am getting exciting for all of the Thanksgiving food! This squash looks just gorgeous, Sarah! I love that you roasted it with a honey glaze. And those cranberries give it such a great pop of color. This sounds like the perfect side dish!
Sarah says
Yes, Thanksgiving food ROCKS! So excited for all of it! 😉 Thanks so much Gayle!
Alice @ Hip Foodie Mom says
I know! I can’t believe it’s November!!!! and yes, I need to start planning my Thanksgiving Day menu! I love this honey glazed roasted butternut squash!! the cranberries are a great, beautiful and festive addition!
Sarah says
Thanks so much Alice! You totally need to add this one to your T-day menu! 😉
Jen | Baked by an Introvert says
Butternut squash is one of those must-haves in the fall! It sounds incredible with cranberries and honey. This is the perfect holiday side dish!
Sarah says
Thank you Jen! The holiday season is just incomplete for me without butternut squash!
Jess @ whatjessicabakednext says
I can’t believe how quickly this year has flown by! I’m so excited for the holidays! This squash looks fab – love the idea of roasting it with honey and curry powder. Gotta try your recipe! Thanks for sharing, Sarah! 🙂
Sarah says
Crazy right?? Glad I’m not the only one who thinks so! 😉 Thanks for the sweet words as always, Jess! xoxo
Kelly - Life Made Sweeter says
So gorgeous, Sarah! Holiday sides are seriously my favorite! Love the butternut squash and cranberry combo! I have a butternut squash every day for dinner and seriously want this pan for breakfast 🙂
Sarah says
YES! Holiday sides seriously rule! LOL. Thanks Kelly!
Amanda says
I’m so glad I became a squash convert. This looks amazing!
Sarah says
Isn’t it the bomb?? Thanks Amanda! 🙂
mira says
I love butternut squash and this looks gorgeous! Great combination and very easy to make. Pinning!
Sarah says
Thanks as always for the pin, Mira! 😀
Kelly // The Pretty Bee: Allergy Friendly Eats says
Wow, we are Thanksgiving twins! Wait until you see my recipe tomorrow. 🙂 This looks delicious!
Kelly // The Pretty Bee: Allergy Friendly Eats says
Oops, I mean on Wednesday! I’m losing track of time already and the holiday season has just begun! Send help! 😉
Sarah says
Haha! I can’t wait to see it, Kelly! Yay for holiday recipes!!
Cheyanne @ No Spoon Necessary says
I am SO down to live in the land of squash with you! If you are up to adopt a 32 year old child I will eat ALL your squash dishes and LOVE it! 🙂 This roasted butternut and cranberry dish is fabulous! LOVE that is is doused with honey and oil! Simple, yet oh-so-YUM! Pinned! Cheers! 🙂
Sarah says
Haha! I seriously love the land of squash. Such a nice place to hang out. 😉 Thanks so much for the kind words and as always, for pinning, Cheyanne!
Natalie @ Tastes Lovely says
Start making a ton of Thanksgiving food NOW! Because Thanksgiving is when I start my maternity leave. Hurray, no more day job! So as you can tell, Thanksgiving can’t come soon enough. I love winter squash too. Can’t wai tto try this butternut squash version. The cranberries make it so pretty!
Sarah says
YAY for your maternity leave coming up so quickly! I’ll bet you can hardly wait, girl! 😀
Amy (Savory Moments) says
I love that you roasted the cranberries with the squash – they look so sticky and delicious! Thanksgiving is my favorite!
Sarah says
Thanksgiving is my favorite too! 😀 Thanks for the kind words, Amy!
Manali @ CookWithManali says
this is the most perfect way to eat squash, sounds delicious Sarah!
Sarah says
Thanks so much Manali! 😀
Kelley @ Chef Savvy says
This would make a wonderful side dish for Thanksgiving Sarah! So colorful and pretty too!
Sarah says
Aww thank you Kelly! You’re too sweet. 🙂
marcie says
Thanksgiving has been on my mind for months — I basically skipped Halloween. haha All I have to say is keep the Thanksgiving recipes coming, because this butternut squash and cranberries looks right up my alley! 🙂
Sarah says
Haha! Oh, I’m right there with you, Marcie! Who needs Halloween candy when you can have Thanksgiving food?? 🙂
Nicole ~ Cooking for Keeps says
I was SUPER hesitant to welcome fall foods, but not that it’s here, I have NO shame whatsoever thinking about Thanksgiving, and, even Christmas. This is the PERFECT addition to the Thanksgiving table!
Sarah says
Yes!! Bring on the holidays and all the amazing food that comes with it! LOL. Thanks Nicole!