This roasted butternut squash and cranberries side dish is the perfect complement to many different meals. With a little sweet, a little tart a little crunch and some creaminess to hold it all together – you’ll make this again and again.
If I had to choose a favorite squash, it would hands down be butternut squash. Acorn squash would be second, but nothing beats butternut squash – I simply love it, and the holidays seem like the perfect excuse to serve up some delicious squash – is it not? Well, I think it is, but full disclosure…I serve up butternut squash all the time, I don’t need an excuse :). Seriously. I make Instant Pot butternut squash close to once a week. I keep thinking I should put the recipe on the blog, but then I’m like, it’s so obvious and easy and everyone has a recipe like that on their blog and then I’m like. Who cares. And then I come up with some other new and exciting recipe, like this one, and think I’ll just do that recipe later. Well, one of these days it’ll get done. . . .
Holidays or not, you have got to try this roasted butternut squash and cranberries recipe. The sweetness of the squash really comes out when it is roasted, and the tart cranberries, creamy goat cheese, and crunchy almonds come together for complete wedding bliss inside your mouth! Seriously, I think I hear wedding bells when I eat this squash :)! I have made this 3 times in the last 3 weeks, I seriously can’t get enough of it, and the leftovers are just as good the next day or two after.
Here are some tips and tricks to make this recipe even better:
- Make sure you roast the butternut squash long enough. If you don’t, it won’t get that ooey, caramelized flavor to it and will just be mushy and tasteless.
- The goat cheese is not totally necessary. I usually serve it on the side and let people who like it put it on (like grown-ups) and then the others eat it without it. Besides, it’s a good idea to serve the goat cheese at the last minute anyway, so it doesn’t get spread all over.
- Don’t mix this after you put the goat cheese on it. Just trust me on this one.
- The worst part of butternut squash is cutting it up. Such a pain. Luckily, I have an awesome husband who helps in the kitchen a lot and usually cuts it up for me. If you don’t, sometimes you can buy it already cut in bags.
- Coconut oil is my oil of choice, for many reasons, but feel free to use your favorite oil if you would rather.
- I usually toast my almonds on a separate pan while the rest of the salad is cooking. Just be careful to watch them so they don’t burn. They go from barely looking cooked to burnt way too fast.
I would love to know if you try this butternut squash and cranberries salad. Please comment below and let me know how it goes!
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The sweetness of the butternut squash really comes out when it is roasted, and the tart cranberries, creamy goat cheese, and crunchy almonds come together to make this unique, easy side dish.
- Preheat the oven to 425 degrees
- Combine the squash, cranberries, maple syrup, and coconut oil in a large bowl and stir until squash and cranberries are well coated
- Spread onto a large baking sheet lined with parchment paper and season with salt
- Bake in the oven for 20-30 minutes or until squash is fork tender
- Once done baking sprinkle with goat cheese and almonds and serve