Roasted Squash with Cranberry-Maple Glaze

This Roasted Squash with Cranberry-Maple Glaze recipe makes for a perfect autumn side dish. Pair with turkey and all your other fixings for a delicious Thanksgiving feast or serve simply as part of a regular family weekday meal.

 

This Roasted Squash with Cranberry-Maple Glaze recipe makes for a perfect autumn side dish. Pair with turkey and all your other fixings for a delicious Thanksgiving feast or serve simply as part of a regular family weekday meal.

 

This Roasted Squash with Cranberry-Maple Glaze recipe makes for a perfect autumn side dish. Pair with turkey and all your other fixings for a delicious Thanksgiving feast or serve simply as part of a regular family weekday meal.
This roasted squash features a glaze that is lightly spiced with a touch of sweet cranberry and maple for a side dish that really shines no matter the occasion. Plus the slices of squash look almost too gorgeous to eat, don’t you think?

 

This Roasted Squash with Cranberry-Maple Glaze recipe makes for a perfect autumn side dish. Pair with turkey and all your other fixings for a delicious Thanksgiving feast or serve simply as part of a regular family weekday meal.  

Roasted Squash with Cranberry-Maple Glaze

Serves 4-6

 

Ingredients:

1 Cup Cranberry Juice
1/2 Cup Maple Syrup
1 Tbsp apple cider vinegar
2 Tbsp Butter
1 tsp Ground Cinnamon
3 small acorn squash
1 small butternut squash
2 Tbsp fresh thyme, stripped off stem

 

Directions:

Preheat oven to 400 degrees F.

In a small saucepan, whisk together the cranberry juice, maple syrup, vinegar, butter and cinnamon. Bring to a boil and cook until slightly reduced and thickened, about 5-6 minutes

Remove from heat and set aside.

Cut the squash into 1/2 inch thick round slices.

Removed the seeds from the rings and peel the skin from the butternut squash only.

Place the squash on two baking sheets lined with parchment paper.

Brush the squash on both sides with the glaze.

Sprinkle with fresh thyme leaves.

Bake for 12-15 minutes, then turn the slices over and bake for 10-12 minutes more until golden and tender.

 

This Roasted Squash with Cranberry-Maple Glaze recipe makes for a perfect autumn side dish. Pair with turkey and all your other fixings for a delicious Thanksgiving feast or serve simply as part of a regular family weekday meal.

 

 

Roasted Squash with Cranberry-Maple Glaze
Servings: 6
Ingredients
Ingredients
  • 1 Cup Cranberry Juice
  • 1/2 Cup Maple Syrup
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp Butter
  • 1 tsp Ground Cinnamon
  • 3 small acorn squash
  • 1 small butternut squash
  • 2 Tbsp fresh thyme stripped off stem
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a small saucepan, whisk together the cranberry juice, maple syrup, vinegar, butter and cinnamon. Bring to a boil and cook until slightly reduced and thickened, about 5-6 minutes
  3. Remove from heat and set aside.
  4. Cut the squash into 1/2 inch thick round slices.
  5. Removed the seeds from the rings and peel the skin from the butternut squash only.
  6. Place the squash on two baking sheets lined with parchment paper.
  7. Brush the squash on both sides with the glaze.
  8. Sprinkle with fresh thyme leaves.
  9. Bake for 12-15 minutes, then turn the slices over and bake for 10-12 minutes more until golden and tender.

This Roasted Squash with Cranberry-Maple Glaze recipe makes for a perfect autumn side dish. Pair with turkey and all your other fixings for a delicious Thanksgiving feast or serve simply as part of a regular family weekday meal.

 

9 thoughts on “Roasted Squash with Cranberry-Maple Glaze

  1. This is a must try version for squash! I really love how you’ve cut the squash, beautiful presentation. I’m totally trying that!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.