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Roasted with fresh honey, cinnamon, coconut oil and a touch of spice, this Cranberry Roasted Butternut Squash is the perfect holiday side dish, great for wowing those Thanksgiving guests, or impressing your co-workers at the company potluck. The combination of sweet, savory and tart from the cranberries is absolutely to die for!
OMG did I fall in love with the fall flavors of this recipe. I know it’s only August guys, but I’ve been recipe testing to get ready for the holidays.
And I’ve just got to share this delicious cranberry roasted butternut squash recipe.
The roasted butternut squash is tender and caramelized, with just a hint of sweet, brought out by the raw chipotle infused honey and complemented with the tart cranberries and cinnamon.
This is droolworthy stuff guys. The kind of stuff that makes you want to curl up with a bowl in front of the fire and just shovel it down.
That kind of deliciousness.
Full disclosure – butternut squash is a pain in the ass to cut up. If you can find pre-cut squash, you should totally buy it. Unfortunately for me, the store was out of the pre-cut, so I had to do some work (I haaaaaaaaaate working that hard LOL).
Lately I’ve been using this ground Saigon cinnamon instead of the regular cinnamon and I am loving it! It has a much stronger taste than regular cinnamon and I am in love with it. You should be able to find it at your local market, or you can just buy it on Amazon (affiliate link – I earn a small commission if you buy through this link):
I also use a chipotle infused honey that I bought at a local farm. If you have access to local raw honey, this can be really fun. If not, regular honey is fine to use in this recipe.
How to Make Cranberry Roasted Butternut Squash
First, cut your butternut squash in cubes (1-2″) if you didn’t buy the pre-cut. Drizzle the coconut oil, 1/2 tsp. salt and pepper over the squash. Roast in a 400 degree oven for 30-40 minutes, or until squash can be easily pierced with a fork.
Remove from oven and add honey, cinnamon, cranberries, the remaining 1/2 tsp. salt and cayenne pepper. Mix well and place back in the oven for 10-15 minutes, being careful not to let it burn.
And you’re done! Easy peasy. And delicious.
How Long Does it Take to Roast Butternut Squash Cubes?
It takes about 30-40 minutes to roast butternut squash cubes in a 400 degree oven.
Get in the holiday meal planning spirit guys! You’ll want to make these other delicious side dishes!
Crispy Baked Cranberry Stuffing Balls
Braised Brussels Sprouts with Bacon
Cranberry Glazed Asian Sticky Wings
Gooey Pecan Pie Bars
Oyster and Andouille Sausage Stuffing
Homemade Candied Ginger
Crispy Duck Fat Potatoes
Butter and Brown Sugar Roasted Acorn Squash
Did you make this roasted butternut squash recipe? Leave a comment below and let me know what you think!
Cinnamon Roasted Butternut Squash
- Heat the oven to 425F degrees.
- First, cut your butternut squash in cubes (1-2") if you didn't buy the pre-cut.
- Place the squash on a parchment paper lined baking sheet and drizzle the avocado oil, salt and pepper over the squash; toss to coat.
- Roast for 25-30 minutes, or until squash can be easily pierced with a fork and the edges are starting to brown and caramelized.
- Remove from oven and add the honey, cinnamon, cranberries, and cayenne pepper. It's easiest to mix these in a bowl.
- Pour back on the baking sheet and place back in the oven for 10, being careful not to let it burn.
- Fresh butternut squash works best for this recipe. Frozen tend to be mushier when roasted.
- For more spice, add additional cayenne pepper. You can also omit the cayenne if you prefer no spice.
- The edges should be browned and caramelized (but not burned) when the squash is done cooking.
- Watch the squash at the end to ensure the honey doesn't burn (honey can burn quickly).
- Substitute maple syrup for the honey.
Did you make this recipe? Follow me on Instagram, post a photos and tag @wenthere8this or #wenthere8this. I love to see what you’re making!