Honey-Roasted Butternut Squash with Tart Cranberries

Roasted Butternut Squash is an easy, flavorful side that works for holiday feasts or simple weeknight dinners. This honey-roasted butternut squash combines tender roasted squash with tart cranberries, warm cinnamon, sweet honey, and tangy goat cheese for a comforting dish that’s all prepared on one sheet pan.

If you’re searching for a cozy, low-effort side that still feels special, this recipe is perfect. It’s festive enough for Thanksgiving or Christmas but simple enough to make any night of the week. Roast the squash until caramelized, add fresh cranberries toward the end so they soften and pop, then finish with honey, cinnamon, and crumbled goat cheese.

This dish pairs beautifully with roasted turkey, pork chops, roasted chicken, or simply a bed of greens and your favorite protein. Serve it warm, at room temperature, or chilled—the flavors hold up well either way, which makes it a stress-free option for busy holiday tables.

Why you’ll love this recipe

• One-pan prep reduces cleanup.
• Uses common, affordable ingredients you likely already have.
• Unique flavor profile—sweet honey, tart cranberries, warm cinnamon, and tangy goat cheese make it stand out.
• Serves well warm, cold, or at room temperature, so timing is flexible for entertaining.

Ingredients

Ingredients for approximately 6 servings:

• 6 cups butternut squash, peeled and diced into 1-inch cubes (about one medium squash)
• Olive oil cooking spray
• 1 Tbsp olive oil (or use avocado or coconut oil)
• Salt, black pepper, and garlic powder, to taste
• 1 cup fresh cranberries (or blueberries if cranberries are out of season)
• 2 Tbsp honey (or maple syrup)
• 1/4 cup crumbled goat cheese (any variety)
• 1/8–1/4 tsp cinnamon
• Fresh or dried parsley for garnish (optional)

Variations

• Swap butternut for delicata, acorn squash, or sweet potatoes.
• Add quartered Brussels sprouts or red onion to the sheet pan for more veggies.
• Use feta instead of goat cheese, or add candied pecans or walnuts for crunch.
• Make vegan: omit the cheese and use maple syrup instead of honey.

Instructions

Step 1: Preheat oven to 400°F. Spray a sheet pan with olive oil cooking spray or line it with parchment paper. Spread the cubed squash in a single layer.

Step 2: Drizzle the squash with olive oil and season lightly with salt, pepper, and garlic powder. Roast on the center rack for 25 minutes.

Step 3: At 25 minutes, remove the pan, stir the squash, and add the fresh cranberries. Return to the oven for 10–15 minutes more, until the squash is fork-tender and caramelized and the cranberries have softened and begun to burst.

Step 4: Remove the pan from the oven. Sprinkle the squash with cinnamon and drizzle with honey while still warm.

Step 5: Let the mixture cool a few minutes, then gently fold in the crumbled goat cheese so it softens without completely melting.

Step 6: Garnish with parsley for color and serve warm.

Butternut squash tips

• Short on time? Buy pre-cut squash cubes at the store.
• If cutting a whole squash, soften it first (microwave briefly or use a pressure cooker) to make peeling and slicing easier, then peel and cut into 1-inch cubes.
• Use a sharp chef’s knife and a sturdy cutting board when dicing squash.

Recipe FAQs

More butternut squash ideas

Try butternut squash mac and cheese, squash risotto, or a sweet potato and butternut mash for other comforting side dishes.

If you make this recipe and enjoy it, save it for future gatherings—its mix of sweet, tart, and savory flavors often gets repeat requests.