Cranberry Honey Roasted Butternut Squash

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!

5 from 2 votes

Cranberry Honey Roasted Butternut Squash

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!

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 178kcal

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

Storing Instructions

Store squash in refrigerator up to 6 days.

Nutrition