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Roasted Butternut Squash with Cranberries

roasted butternut squash with cranberries Serving
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This colorful side dish combines sweet roasted butternut squash with tart cranberries, creamy goat cheese, and crunchy pistachios for a perfect fall or holiday side dish.

 

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cut into cubes
  • 4 teaspoons extra virgin olive oil, divided
  • 5 shallots, thinly sliced
  • 3 garlic cloves, chopped
  • ½ cup fresh or dried cranberries
  • 2 teaspoons chopped fresh sage
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons chopped pistachios
  • 1 tablespoon balsamic vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425°F. Place butternut squash cubes in a 9×9-inch baking dish, drizzle with 2 teaspoons olive oil, and season with salt and pepper. Toss to coat and roast for 30-35 minutes, stirring halfway, until tender.
  2. Meanwhile, heat remaining oil in a skillet over medium heat. Add shallots and salt, cooking for 15 minutes until caramelized. Add garlic, balsamic vinegar, and sage, cooking 2 more minutes until garlic softens.
  3. Remove squash from oven, add shallot mixture and cranberries, stirring gently to combine.
  4. Sprinkle goat cheese and pistachios over the top. Return to oven for 10-15 minutes until cheese is warm and softened.
  5. Serve warm with additional fresh herbs if desired.

Notes

For best results, cut squash into uniform cubes for even cooking. Dried cranberries can be substituted for fresh ones. This dish can be prepared a day ahead through step 3, then refrigerated and finished just before serving. Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: roasted butternut squash, cranberry side dish, fall recipes, Thanksgiving sides, butternut squash recipe, holiday side dishes, goat cheese recipe

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