Roasted Cranberry-Glazed Butternut Squash

Roasted Cranberry-Glazed Butternut Squash

Roasted Cranberry-Glazed Butternut Squash

Prep Time

15 minutes

Cook Time

30 minutes


8 people

Dress up butternut squash with the fresh flavors of Fall—apples, cranberries, pecans, nutmeg, cinnamon and maple. A great way to get the health benefits of cranberries!

Peeled and diced butternut squash, available in the fresh produce section of the grocery store, offers a great time saver for this recipe.


  • 2 pounds 1 1/2-inch diced butternut squash
  • 1/2 cup unsalted Plugrá® butter, melted, plus extra for buttering pan
  • 2 tablespoons cranberry juice
  • 2 tablespoons pure maple syrup
  • 1 clove minced garlic
  • 2 cups peeled, cored, and diced Granny Smith apples
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • Fresh sage sprigs, as needed


  • 1 Preheat oven to 425° F.
  • 2 Grease a 10 x 13 inch baking dish with butter.
  • 3 In a small bowl, combine 1/2 cup butter, cranberry juice, maple syrup, and minced garlic.
  • 4 In a large bowl, combine squash, apples, cranberries, pecans, cinnamon, nutmeg, and salt.
  • 5 Bake in preheated oven for 25-30 minutes or until squash is tender. Stir mixture one time during the cooking process.
  • 6 Garnish with sage sprigs.


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