A holiday-worthy side dish you’ll love! This maple roasted butternut squash balances sweet and savory flavors with cinnamon-roasted squash, tart cranberries, crumbled feta, and toasted pecans, all finished with a glossy maple glaze.
My family adores a good butternut squash recipe, especially in autumn when winter squash is at its best. This maple roasted butternut squash is the latest recipe we can’t get enough of. Simple to prepare with just a handful of ingredients, it fills the table with warm fall flavors.
The dish highlights both maple and cinnamon: the squash is roasted in a cinnamon-maple coating, then finished with more maple syrup for a glossy, syrupy glaze. Roasting also enhances the squash’s natural sweetness, which pairs beautifully with the bright tartness of fresh cranberries and the tang of crumbled feta. A sprinkle of toasted pecans provides a toasty crunch, and fresh thyme adds a fragrant touch.
This is an easy yet impressive side that works perfectly for holiday meals — Thanksgiving, Christmas, or any cozy autumn dinner.
Ingredients You’ll Need
Butternut squash: Choose a squash with a longer neck to make peeling and cubing easier, or use pre-cut squash for convenience.
Maple syrup: This recipe uses maple twice — once for roasting and again as a finishing glaze.
Avocado oil: I recommend avocado oil for roasting because its high smoke point helps vegetables crisp without burning. Olive oil can be substituted.
Fresh cranberries: They add bright tartness; roasting softens them and concentrates their flavor.
Feta cheese: Crumbled feta brings a salty, tangy contrast. For best flavor, crumble a block of feta yourself.
Pecans: Toasted pecans lend a warm, crunchy element. Walnuts or pistachios can be used instead if preferred.
Fresh thyme: Optional, but it adds color and a subtle herbal note.
Spices: Cinnamon, salt, and black pepper are all you need to season the squash.
How To Make Maple Roasted Butternut Squash
1. Preheat the oven. Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the squash. Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Place the cubes in a large bowl.
3. Toss with seasoning. Add avocado oil, cinnamon, salt, black pepper, and 1 tablespoon of maple syrup to the bowl. Toss until the squash is evenly coated.
4. Roast. Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes. After 25 minutes, add the fresh cranberries to the pan and roast an additional 10–15 minutes, until the squash is tender and the cranberries have started to burst slightly.
5. Finish and serve. Transfer the roasted squash and cranberries to a serving bowl. Sprinkle with crumbled feta, chopped toasted pecans, and fresh thyme leaves. Drizzle the remaining 3 tablespoons of maple syrup over the top and gently toss to combine. Garnish with extra thyme and serve immediately.
Variations
Change the nuts. Use candied pecans for extra sweetness or swap in chopped walnuts or pistachios.
Swap the cheese. Creamy goat cheese is a delightful alternative to feta.
Serving Suggestions
This sweet-and-savory side pairs well with many mains. Try it alongside roasted chicken or turkey for a holiday spread, with pork chops or pork loin, or with a seared steak to balance richness with sweetness and acidity. It also complements stuffed chicken or other fall-inspired entrees.
Why you’ll love this roasted squash recipe
- A healthy & easy side dish. Butternut squash is nutrient-dense and pairs with antioxidant-rich cranberries and heart-healthy pecans.
- Perfect for the holidays. Seasonal ingredients like squash and cranberries make this both festive and flavorful.
- Balanced flavors. The recipe strikes a pleasing mix of sweet and savory without overwhelming either side.
More side dish recipes you might like:
- Honey Balsamic Roasted Carrots
- Maple-Balsamic Roasted Brussels Sprouts
- Honey Roasted Carrots with Feta & Dill
- Crispy Roasted Potatoes with Chipotle Aioli
Made one of my recipes? Tag my Instagram @kalefornia_kravings and leave a comment — I love seeing your creations!
Maple Roasted Butternut Squash with Cranberries & Feta
Ingredients
- 3 lbs. butternut squash (about 5–6 cups), peeled & diced into 1-inch cubes
- 1 Tbsp avocado oil (or olive oil)
- ¼ cup maple syrup, divided
- ¾ tsp salt
- 1 tsp cinnamon
- ¼ tsp black pepper
- ½ cup fresh cranberries*
- ½ cup crumbled feta cheese
- ½ cup pecan halves, chopped (see notes for toasting)
- Handful of fresh thyme, plus more for serving
Instructions
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Preheat the oven. Preheat to 425°F (220°C) and line a baking pan with parchment paper.
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Toss. Combine diced squash, avocado oil, cinnamon, salt, black pepper, and 1 tablespoon maple syrup in a large bowl and toss to coat.
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Roast. Spread the squash on the prepared pan and roast for 25 minutes. Add cranberries and roast 10–15 more minutes, until squash is tender and cranberries have softened or burst slightly.
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Serve. Transfer the roasted squash and cranberries to a serving bowl. Add crumbled feta, chopped toasted pecans, and fresh thyme. Drizzle the remaining 3 tablespoons maple syrup over the top and gently toss. Garnish with more thyme and serve right away.
Notes
How to toast pecans: Spread pecans on a parchment-lined baking sheet and toast at 375°F (190°C) for 5–6 minutes or until fragrant. Roughly chop and set aside.