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!
This post was sponsored by Cape Cod Select. My opinions are honest and 100% my own.
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.
Because fresh cranberries aren’t available in July, I used Cape Cod Select frozen cranberries, which made this recipe super easy to make. The cranberries were fresh, tart and firm. Once thawed, it was like I was eating a fresh cranberry. Find out where to buy Cape Cod Select frozen cranberries.
About Cap Cod Select
I am working with Cape Cod Select on this post. They are a small women owned family business that has been growing cranberries on the 800 acre farm for more than 75 years. Cape Cod Select cranberries are grown to some of the industries highest standards and are Non-GMO verified and hold GLOBALG.A.P. Certification (https://www.globalgap.org/uk_en/for-consumers/). They have a focus on sustainability powering its facilities primarily with solar power and using better growing practices on their farm.
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!
Roasted with fresh honey, cinnamon, coconut oil and a touch of spice, this Cranberry Roasted Butternut Squash is the perfect holiday side dish.
- 1 large butternut squash peeled and cubed
- 1-2 tbsp. coconut oil
- 2-3 tbsp. honey
- 3/4 cup Cape Cod Select frozen cranberries halved
- 1/2 tsp. cinnamon
- 1/8 tsp. cayenne pepper
- 1 tsp. salt
- 1/4 tsp. black pepper
- Heat the oven to 400 degrees.
- Place the squash on a baking sheet or in a baking dish and mix in the coconut oil, black pepper and 1/2 tsp. salt. Roast for 30-40 minutes, or until tender when pierced with a fork.
- Add the honey, cranberries, cinnamon, cayenne pepper and 1/2 tsp. salt and mix to combine. Place back in the oven for 10-15 minutes, until the squash starts to caramelize.
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!