Cranberry Glazed Butternut Squash


There are just certain flavors that remind me of Fall and Thanksgiving.  Cranberry is one.  Although butternut squash is available year ’round in my neck of the woods, I still think of it as an autumn vegetable.  This recipe combines the two.

Cranberry Glazed Butternut Squash


For the Squash:

  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • fresh ground black pepper
  • 2 small butternut squash (1 to 1 1/4 pounds each) or 1 large butternut squash, quartered and seeded (2 to 2 1/2 pounds)

For the Cranberry Glaze:

  • 1/2 cup fresh cranberries
  • 2 tablespoons orange juice (from about 1/2 an orange)
  • 1 teaspoon grated orange peel (from about 1/2 an orange)
  • 1/8 teaspoon salt
  • 2 tablespoons brown sugar, more to taste
  • 1 teaspoon olive oil
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons chopped fresh chives or chopped parsley, for garnish


Preheat the oven to 350° F.  On a baking sheet lined with aluminum foil, toss the squash with oil to coat on all sides.  Flip them cut side up and season with nutmeg, ginger, 1/8 teaspoon salt, and pepper.  Roast until tender, about 30 to 40 minutes depending on the size of your squash pieces.

Meanwhile, in a small saucepan, combine the cranberries, orange juice and peel, brown sugar, and 1/8 teaspoon salt.  Cook over medium heat until the cranberries burst and you can smash them with the back of a spoon, 10 to 12 minutes.  Stir in 1 teaspoon olive oil and vanilla extract.

Brush the glaze over the roasted squash and put back in the oven for an additional 5 or 6 minutes.

Garnish with chives or parsley.

Serves 6 to 8.

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