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