Roasted Butternut Squash with Honey and Cranberries


Need an easy side to add to your holiday dinner? Roasted Butternut Squash with Honey and Cranberries is the answer. Butternut nut squash is tossed and roasted with olive oil, cinnamon, and honey. When done, toss it with dried cranberries and parsley for a deliciously easy and healthy side dish, a perfect complement to any roast.


Ingredients for Roasted Butternut Squash with Honey and Cranberries:


2 1/4 pounds butternut squash, cubed into equal-sized pieces

3 tablespoons olive oil

3/4 teaspoon cinnamon

1/8 teaspoon cayenne pepper

1 tablespoon honey

3/4 teaspoon kosher salt

1-2 tablespoons chopped parsley for garnish


Time-Saving Tip: I purchased pre-cut squash which made this a simple recipe to prepare.


Let's see what we need.

We're ready to cook.


Even though I purchased pre-cut squash, I had to do some extra cutting to make sure all of the pieces were equal-sized. Then toss the squash with the oil, salt, cinnamon, cayenne, and honey.


Transfer the squash to a parchment-lined cookie sheet and transfer to a preheated 400-degree oven. Cook and occasionally stir until the squash is desired tenderness; about 20-25 minutes, depending on the size of the pieces. Once cooked, add the cranberries and parsley.


It's ready! Roasted Butternut Squash with Honey and Cranberries is a favorite of mine because it tastes so good, looks great, is healthy, and is easy to prepare. The crowd-pleaser is perfect for entertaining since it's easily multiplied and is good even at room temperature.


Enjoy!


Roasted Butternut Squash with Honey and Cranberries:


  • 2 1/4 pounds butternut squash, cubed into equal-sized pieces

  • 3 tablespoons olive oil

  • 3/4 teaspoon cinnamon

  • 1/8 teaspoon cayenne pepper

  • 1 tablespoon honey

  • 3/4 teaspoon kosher salt

  • 1-2 tablespoons chopped parsley for garnish

  • Even though I purchased pre-cut squash, I had to do some extra cutting to make sure all of the pieces well equal-sized. Then toss the squash with the oil, salt, cinnamon, cayenne, and honey.

  • Transfer the squash to a parchment-lined cookie sheet and transfer to a preheated 400-degree oven. Cook and occasionally stir until the squash is desired tenderness; about 20-25 minutes, depending on the size of the pieces. Once cooked, add the cranberries and parsley.

  • Time-Saving Tip: I purchased pre-cut squash which made this a simple recipe to prepare.


2018 Cranberry Walk