Roasted Butternut Squash Rounds with Honey & Cranberries are one of those dishes that stop you mid-bite because they taste like autumn wrapped in warmth. Golden edges, sweet honey drizzle, a tart pop of cranberries — it’s the kind of plate that feels festive but is simple enough for a weeknight. Honestly, the first time I made these, I couldn’t stop sneaking bites straight off the baking sheet. They were buttery-soft in the middle, caramelized on the outside, and the cranberries clung like little jewels.
The best part? You don’t need fancy ingredients or hours in the kitchen. A single squash, some pantry staples, and a quick roast in the oven — that’s all. These Roasted Butternut Squash Rounds with Honey & Cranberries are wholesome, naturally gluten-free, and beautiful enough to pass as a centerpiece side.
If you’re craving something that bridges cozy comfort with a little touch of elegance, this is it. Let’s dive in, and while you’re here, don’t forget to subscribe so you never miss a recipe like this.
Overview of Recipe Content
So what exactly are Roasted Butternut Squash Rounds with Honey & Cranberries? At their heart, they’re just thick-cut slices of squash, roasted until tender and caramelized, then dressed with honey, dried cranberries, and fresh herbs. But when all those flavors come together, the result is anything but ordinary.
Why should you love this recipe? For starters, it’s versatile. Serve it at Thanksgiving alongside turkey, or throw it on the table on a random Tuesday night with a roasted chicken. It looks impressive — those orange-gold rounds layered with ruby-red cranberries are stunning — but it takes very little effort.
The taste is a blend of sweet, tart, and earthy. Honey adds warmth, cranberries bring brightness, and squash itself offers that cozy, nutty sweetness we associate with fall. Add in a handful of toasted walnuts or pecans and you get crunch too.
On the benefits side, squash is packed with fiber, beta-carotene, and vitamins, so you’re not just treating yourself — you’re fueling your body.
Ingredients List
Here’s what you’ll need to make Roasted Butternut Squash Rounds with Honey & Cranberries:
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash | 1 medium | Peeled & sliced into ½-inch rounds |
| Olive oil | 2 tbsp | For brushing |
| Honey | 1 tbsp | Adds sweetness |
| Dried cranberries | ½ cup | Tart contrast |
| Walnuts or pecans | ¼ cup | Optional, chopped |
| Cinnamon | ½ tsp | Warm spice |
| Salt & pepper | To taste | Seasoning |
| Fresh thyme or rosemary | Few sprigs | For garnish |
Tools Needed
You don’t need much to make roasted butternut squash rounds with honey & cranberries perfectly every time:
- Large baking sheet
- Parchment paper
- Sharp chef’s knife
- Vegetable peeler
- Basting brush
That’s it. Minimal equipment, maximum flavor.
Substitutions & Additions
The beauty of this dish is flexibility. Don’t have honey? Try maple syrup. Want a savory twist? Swap cinnamon for smoked paprika. Nuts can be optional, but they do add great crunch. For more creaminess, a sprinkle of goat cheese or feta before serving works wonders.
The base — roasted butternut squash rounds with honey & cranberries — stays the same, but you can play with toppings to suit your table.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
- Peel your butternut squash, slice into ½-inch rounds, and scoop out any seeds.
- Arrange the rounds on your prepared baking sheet. Brush each slice with olive oil, then season with salt, pepper, and cinnamon.
- Roast for 20–25 minutes, flipping halfway, until the squash is tender and edges are golden. The smell at this point? Incredible.
- Remove from the oven and while still warm, drizzle with honey. Scatter dried cranberries and walnuts (if using) over the top.
- Finish with a sprinkle of fresh thyme or rosemary.
And just like that, you’ve got roasted butternut squash rounds with honey & cranberries that are golden, sweet, and festive enough to steal the spotlight.
Serving Suggestions
These rounds can be served in so many ways:
- Pair them with roasted meats like chicken or turkey. They balance savory mains beautifully.
- Add them to a grain bowl with quinoa and kale for a hearty vegetarian meal.
- Use them as part of a holiday spread — they sit well next to stuffing and roasted Brussels sprouts.
For more pairing inspiration, check out this Cranberry Spinach Stuffed Chicken. The flavors play off each other beautifully, especially during the holidays
Tips for Success
Here’s the thing — roasting squash seems easy, but a couple tricks make a big difference:
- Slice evenly. Uneven rounds cook at different speeds.
- Don’t crowd the pan. Give each slice space to caramelize.
- Brush the oil — don’t just drizzle. It ensures each piece gets that golden edge.
Follow these, and your roasted butternut squash rounds with honey & cranberries will be perfect every single time.
Storage Instructions
If you’ve got leftovers (though they disappear fast), store them like this:
- Refrigerate in an airtight container for up to 3 days.
- To reheat, pop them back into a 350°F oven for 10 minutes. This keeps the edges crisp.
- Freezing isn’t recommended — the squash turns mushy.
That said, roasted butternut squash rounds with honey & cranberries are so easy to whip up, you won’t mind making them fresh again.
General Information
- Cuisine: American with Mediterranean-inspired touches
- Category: Side dish
- Method: Roasting
- Diet: Vegetarian, gluten-free, wholesome
This is one of those recipes that works across seasons — holiday-worthy yet weekday-friendly.
Nutrition Information (per serving, 4 servings)
| Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|
| 210 | 3g | 34g | 8g | 5g |
Rich in antioxidants from cranberries and beta-carotene from squash, this dish nourishes as much as it delights.
Frequently Asked Questions
Can I peel the squash ahead of time?
Yes, you can peel and slice it a day early. Just store in a sealed container in the fridge.
Can I use fresh cranberries instead of dried?
Absolutely, though they’ll be more tart. You might want to roast them for a few minutes alongside the squash to soften them.
Is this recipe holiday-appropriate?
Definitely. Roasted butternut squash rounds with honey & cranberries look festive and taste special, making them perfect for Thanksgiving or Christmas.
Conclusion
Here’s what I love most: this recipe is proof that simple ingredients can deliver something extraordinary. Roasted butternut squash rounds with honey & cranberries bring together sweetness, tartness, and a touch of savory herbs in a way that feels both comforting and special.
If you enjoyed this, you’ll also want to try these cozy sides:
Now it’s your turn — make these, snap a photo, and share it on Pinterest. And don’t forget to leave a review below; I’d love to hear how you served them!
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Roasted Butternut Squash Rounds with Honey & Cranberries
- Total Time: 35–40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Golden, caramelized butternut squash rounds drizzled with sticky honey, sprinkled with tart cranberries, and topped with fresh herbs. These Roasted Butternut Squash Rounds with Honey & Cranberries are cozy, easy to make, and perfect as a festive side dish or a wholesome weeknight treat. Crunchy nuts add texture, while cinnamon warms every bite. Quick, flavorful, and naturally gluten-free, this recipe is a family favorite waiting to happen!
Ingredients
- 1 medium butternut squash, peeled & sliced into ½-inch rounds
- 2 tbsp olive oil
- 1 tbsp honey
- ½ cup dried cranberries
- ¼ cup walnuts or pecans, chopped (optional)
- ½ tsp cinnamon
- Salt & black pepper, to taste
- Fresh thyme or rosemary, for garnish
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange squash rounds on the sheet. Brush with olive oil, then season with salt, pepper, and cinnamon.
Roast for 20–25 minutes, flipping halfway, until golden and tender.
Drizzle with honey while warm, then sprinkle cranberries and nuts over the top.
Garnish with fresh thyme or rosemary before serving.
Notes
Slice squash evenly to ensure even roasting.
Nuts are optional but add a satisfying crunch.
Fresh cranberries can be used if preferred, but they’ll be more tart.
For extra flavor, drizzle with maple syrup instead of honey.
Best served warm but can be reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American / Mediterranean-inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210 kcal
- Sugar: 16g
- Sodium: 120 mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg