Caramelized Butternut Squash with Blue Cheese and Cranberry-Maple Glaze might just be the most unexpected star of your holiday table. The sweet roasted edges, that salty creaminess from the cheese, and the tangy-sweet drizzle—it’s one of those combinations that makes you pause after the first bite. Honestly, I still remember the first time I tested it in my own kitchen. I thought it might be “too much” but instead, it turned out to be everything I wanted in a cozy fall side: comforting, a little fancy, and ridiculously delicious. And here’s the best part—it looks impressive but takes barely any effort.
Stick around, because I’ll show you exactly how to make this, how to swap ingredients if you want to change things up, and even how to prep it ahead for stress-free entertaining. And hey, if you’re the kind of cook who likes having new recipes land right in your inbox, don’t forget to subscribe—you won’t miss a single seasonal favorite.
Why You’ll Love This Caramelized Butternut Squash with Blue Cheese
The irresistible flavors of butternut squash and blue cheese
Here’s the thing about butternut squash: it has this naturally sweet, nutty flavor that turns almost candy-like once roasted. Add olive oil and maple syrup before popping it in the oven, and those edges caramelize into something that’s both tender and slightly crisp. Then comes the blue cheese. Now, I know blue cheese isn’t everyone’s first pick, but in this dish, it’s not overwhelming. It melts just enough to cling to the warm squash and delivers that salty tang that balances out all the sweetness. Every bite is a little sweet, a little savory, and completely addictive.
Why the cranberry-maple glaze makes it festive
And then there’s the glaze. Oh, the glaze! Warm cranberry sauce loosened with maple syrup—it’s glossy, jewel-toned, and just the right mix of tart and sweet. Drizzle it over the roasted squash and cheese, and suddenly this dish transforms from a weekday veggie to a show-stopping side dish worthy of Thanksgiving or Christmas. The colors pop, the flavors sing, and your table looks instantly dressed up without much effort at all.
Ingredients and Substitutions for Caramelized Butternut Squash
Essential ingredients for flavor balance
Let’s break down what makes this Caramelized Butternut Squash with Blue Cheese and Cranberry-Maple Glaze recipe work:
- Butternut squash (1 kg): The hero. Peel and cube it evenly so it roasts consistently.
- Olive oil (3 tablespoons): Helps caramelize those edges.
- Maple syrup (2 tablespoons): A little sticky sweetness that works beautifully with the squash.
- Salt and pepper: Don’t skip these—they make the flavors pop.
- Blue cheese (100 g): Adds creaminess and tang.
- Cranberry sauce (100 g): Use leftover holiday sauce or store-bought, warmed with a touch of maple.
You don’t need anything fancy—just these basics will deliver the perfect balance.
Smart swaps and add-ins
The best part? You can tweak this Caramelized Butternut Squash with Blue Cheese and Cranberry-Maple Glaze recipe to fit your taste (or pantry):
- Swap the cheese: If blue cheese feels too bold, try feta, gorgonzola, or even creamy goat cheese.
- Change the glaze: No cranberry sauce? Pomegranate molasses or even a quick reduction of orange juice with honey works wonders.
- Add nuts: Toasted pecans or walnuts bring crunch and a nutty depth.
- Go savory: Skip the maple in the glaze and add a balsamic drizzle for a less sweet option.
I promised you versatile, and here’s proof!
How to Make Caramelized Butternut Squash with Blue Cheese
Step-by-step roasting tips for perfect caramelization
This is the part where things get wonderfully simple.
- Preheat the oven: 200°C (400°F) works perfectly for roasting.
- Prep the squash: Peel, cube, and toss with olive oil, maple syrup, salt, and pepper.
- Spread it out: Give those cubes space on a parchment-lined sheet. If they’re crowded, they’ll steam instead of roast.
- Roast: 30–35 minutes, turning halfway, until golden and tender.
When the squash comes out, the edges should be caramelized and the insides buttery soft. The smell? Incredible.
Assembling and finishing with glaze and cheese
Once the squash is roasted, the fun part begins:
- Transfer it to a platter.
- Sprinkle with crumbled blue cheese.
- Drizzle generously with that warm cranberry-maple glaze.
It’s beautiful, it’s festive, and it’s ready to steal the spotlight. Honestly, I’m kicking myself for not having shot it the first time I made it—because it looked like something out of a food magazine.
Serving, Storing, and Pairing Ideas
Best ways to serve this Caramelized Butternut Squash with Blue Cheese and Cranberry-Maple Glaze recipe at holidays and gatherings
This dish screams “holiday.” It pairs beautifully with roast chicken, turkey, or even a simple grilled steak. But don’t box it in—it works on a weeknight too. I’ve served it with a big green salad and some crusty bread, and dinner was done.
Another idea? Turn it into a warm salad. Toss the squash, blue cheese, and glaze with arugula or spinach. Suddenly, it’s a main course.
Storage, reheating, and how to prep ahead
Want to get ahead of the holiday chaos? Here’s what works:
- Make-ahead: Roast the squash earlier in the day. Reheat before serving.
- Storage: Keep leftovers in the fridge up to 3 days.
- Reheating: Warm in the oven at 180°C (350°F) for 10 minutes. The cheese will melt nicely again.
Pro tip: keep the glaze separate until serving so it doesn’t soak in and make the squash soggy.
Ingredients at a Glance (Table)
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash | 1 kg | Peeled, cubed |
| Olive oil | 3 tbsp (45 ml) | For roasting |
| Maple syrup | 2 tbsp (30 ml) | Sweet caramelization |
| Salt | ½ tsp (3 g) | Flavor enhancer |
| Black pepper | ¼ tsp (1 g) | Balance of flavors |
| Blue cheese | 100 g (¾ cup) | Crumbled, creamy tang |
| Cranberry sauce | 100 g (½ cup) | Warmed with 1 tbsp maple syrup |
Nutritional Information (Approx. per serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 6 g |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 32 g |
| Fiber | 5 g |
| Sugar | 12 g |
| Sodium | 380 mg |
Frequently Asked Questions
Can I make this without blue cheese?
Absolutely. Feta, goat cheese, or even shaved parmesan can stand in.
What if my squash turns mushy?
Two tricks: cube it evenly and don’t overcrowd the pan. Roasting in a single layer makes all the difference.
Can I prepare this the night before?
You can roast the squash in advance and reheat, but add the cheese and glaze just before serving for the best texture.
Does it freeze well?
I wouldn’t recommend freezing—the squash loses texture. Better to enjoy it fresh or within a couple of days.
Can I use frozen squash cubes?
Yes, but they may release more water. Roast them straight from frozen at a higher heat (220°C/425°F) for the best results.
Conclusion
Caramelized Butternut Squash with Blue Cheese and Cranberry-Maple Glaze is anything but boring. It’s that perfect blend of sweet, savory, creamy, and tangy that keeps people reaching for seconds. And yet, it couldn’t be simpler. Roast, sprinkle, drizzle—that’s it.
If you’re planning your next holiday spread, trust me: this one’s bound to become a family favorite. And if you’re looking for more seasonal inspiration, check out these ideas too:
- Caramelized Butternut Squash with Ricotta and Cranberry-Honey Drizzle
- Caramelized Butternut Squash with Tangy Feta and Cranberry Drizzle
- Crispy flatbread with ricotta, roasted apples & walnuts with a hot honey
I’d love to see how it turns out for you. Leave a review, snap a photo, and share it on Pinterest. And don’t forget—sign up for the newsletter so the next delicious recipe lands straight in your inbox.
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Caramelized Butternut Squash with Blue Cheese | 5-Star Holiday Favorite
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Caramelized Butternut Squash with Blue Cheese and Cranberry-Maple Glaze is the ultimate holiday side. Sweet roasted squash, creamy tangy cheese, and a glossy cranberry drizzle—this recipe is festive, flavorful, and surprisingly simple to make.
Ingredients
- 1 large butternut squash (about 1 kg), peeled and cubed
- 3 tablespoons olive oil (45 ml)
- 2 tablespoons maple syrup (30 ml)
- ½ teaspoon salt (3 g)
- ¼ teaspoon black pepper (1 g)
- 100 g blue cheese, crumbled (about ¾ cup)
- 100 g cranberry sauce (about ½ cup), warmed and mixed with 1 tablespoon maple syrup
Instructions
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Toss the butternut squash cubes with olive oil, maple syrup, salt, and pepper.
Spread evenly on the baking sheet and roast for 30–35 minutes, tossing halfway, until tender and caramelized.
Transfer squash to a serving platter. Sprinkle with crumbled blue cheese.
Drizzle with the cranberry-maple glaze. Serve warm.
Notes
Don’t overcrowd the pan—spread squash cubes in a single layer for the best caramelization.
Swap blue cheese with feta, goat cheese, or gorgonzola if you prefer a milder flavor.
Add toasted walnuts or pecans for crunch.
Make ahead: roast squash earlier in the day, reheat, then add cheese and glaze just before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 200 g)
- Calories: 260 kcal
- Sugar: 12 g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6g
- Cholesterol: 15 mg