Maple Roasted Butternut Squash (with cranberries and rosemary)

This recipe for sheet pan maple cranberry squash was shared by one of my followers (Thanks for sharing Janet!). This maple roasted butternut squash is a great way to use up cranberries after and during the holidays when cranberries are to be found in abundance. This sheet pan squash is easy to make and tastes delicious with the hint of rosemary, sweetness of the maple syrup and tang of the roasted cranberries. If you enjoy cranberry recipes, be sure to try out my recipe for cranberry orange sweet bread as well!

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Maple roasted butternut squash (with cranberries and rosemary)

Maple Roasted Butternut Squash (with cranberries and rosemary)

marilynpeight
This sheet pan butternut squash is roasted with maple syrup, cranberries and rosemary, making a delicious sheet pan side dish to pair with turkey, ham, chicken and more. This maple roasted squash is also easy to make and perfect for using up extra cranberries during the holidays!
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

  • Chef's knife (linked below)
  • Sheet pan (linked below)
  • Mixing bowl (linked below)
  • Spatula (linked below)

Ingredients
  

  • 2 pounds butternut squash
  • 4 tablespoons avocado or olive oil
  • 3-4 tablespoons maple syrup (can be added to taste)
  • 1/4 teaspoon salt
  • 1 cup whole cranberries
  • 2 sprigs rosemary diced and stems removed

Instructions
 

Preheat oven to 450:

  • Peel and cube the butternut squash, then place into a mixing bowl and toss with the olive oil, maple syrup (*see note) and salt. Spread out onto a large baking sheet, ensuring the squash has some space to breath so that the pieces can roast well.
  • Roast in the preheated oven for 20 minutes, then remove and flip the squash with a spatula. Sprinkle the cranberries and diced rosemary over the squash, then return to the oven and roast for an additional 20 minutes. Keep an eye on the squash and cranberries during the last 20 minutes of roasting, because the cranberries can burn if left to roast too long.
  • Allow the squash to cool slightly, then serve and enjoy!
    See below for step by step photos, notes and storage suggestions.

Notes

I prefer to add 4 tablespoons of maple syrup to my butternut squash for more maple flavor, but if you prefer your squash less sweet you can add 3 tablespoons. If you aren’t sure, I suggest adding less to start and then adding more to taste later (if needed) once the squash is roasted. 
Additional notes and step by step photos below. 
Keyword Maple roasted butternut squash, cranberries, maple syrup, rosemary, sheet pan sides
Tried this recipe?Let us know how it was!

Equipment needed for this maple roasted butternut squash:

  • Chef’s knife Butternut squash can be cumbersome to cut up. I suggest using a sharp chef’s knife along with a cutting board to make the process easier.
  • Sheet pan You will need a sheet pan with sides to roast this butternut squash in. My preference is to use my Nordic ware baking sheets (not an ad).
  • Mixing bowl A mixing bowl is useful to have for combining the squash with the maple syrup, oil and salt before spreading it out over the sheet pan.
  • Spatula A spatula is needed to flip the butternut squash during the roasting process. A spatula is also nice to have for spreading the squash out over the sheet pan and for removing it from the pan once roasted.

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Delicious main dishes to pair with this maple cranberry roasted squash:

Ingredients needed for this maple roasted squash with cranberries and rosemary: cranberries, maple syrup, olive oil, cubed butternut squash, rosemary and salt (not shown).

Can pecans or walnuts be added to this roasted butternut squash?

I haven’t tried it personally, but it seems to be a popular to add pecans to the roasted maple squash (according to other recipes I have found on the web). If adding pecans or walnuts, add them when adding the cranberries, or roast them separately before adding to the sheet pan squash, because they will toast faster than the squash.

Step 1: Peel and cube the butternut squash, then place into a mixing bowl and toss with the olive oil, maple syrup and salt. Spread out onto a large baking sheet, ensuring the squash has some space to breath so that the pieces can roast well.

Step 2: Roast in the preheated oven for 20 minutes, then remove and flip the squash with a spatula. Sprinkle the cranberries and diced rosemary over the squash, then return to the oven and roast for an additional 20 minutes. Keep an eye on the squash and cranberries during the last 20 minutes of roasting, because the cranberries can burn if left to roast too long.

Step 3: Allow the squash to cool slightly, then serve and enjoy!

Storage for leftover roasted maple squash:

You can keep leftovers in an airtight container or tightly wrapped for up to 5 days in the refrigerator. You can also freeze the maple roasted butternut squash with cranberries for up to 3 months if kept in an airtight container.

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