Description
Caramelized Butternut Squash with Cranberry-Balsamic Glaze is a simple and flavourful side dish featuring tender roasted squash, sweet dried cranberries and a bright cranberry-balsamic finish. Honey and cinnamon help create beautifully caramelized edges, while fresh thyme adds a fragrant finishing touch.
Ingredients
2 pounds butternut squash, peeled and cubed
2 tablespoons olive oil
2 tablespoons honey
1/2 cup dried cranberries
2 tablespoons cranberry juice
1 tablespoon balsamic vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme, chopped
Instructions
Preheat the oven to 425°F (220°C).
Place the cubed butternut squash in a large bowl. Add the olive oil, honey, cinnamon, salt and black pepper. Toss until the squash is evenly coated.
Spread the seasoned squash evenly across a baking sheet. Roast for 30–35 minutes, turning halfway through cooking, until the squash is tender and caramelized around the edges.
In a small bowl, whisk together the cranberry juice and balsamic vinegar until well combined.
Remove the roasted squash from the oven and drizzle the cranberry-balsamic mixture over the warm squash. Gently toss to coat the pieces evenly.
Sprinkle the dried cranberries and fresh chopped thyme over the top.
Serve warm.
Notes
Cut the butternut squash into evenly sized cubes so they cook consistently.
Spread the squash out across the baking sheet to encourage caramelization.
Turn the squash halfway through roasting for more even browning.
Drizzle the cranberry-balsamic mixture over the squash after roasting to keep the flavours fresh and bright.
Add the fresh thyme just before serving for a fragrant finish.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American