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