Roasted Squash with Cranberry-Maple Glaze

This Roasted Squash with Cranberry-Maple Glaze recipe makes for a perfect autumn side dish. A delicious Thanksgiving side dish!

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?

How to Store Roasted Squash

When you are done roasting your fresh squash, make sure to let it cool completely before storing it in an airtight container and place it in the refrigerator for up to five days.

How to Freeze Roasted Squash

If you want to freeze your roasted squash, simply allow it to cool completely and place them in a freezer bag or freezer-safe airtight container. You can store this squash in the freezer for up to three months.

When it comes time to reheat your squash, thaw in the fridge overnight. Then reheat them in an oven-safe dish for 15 minutes at 350 degrees Fahrenheit.

About the Ingredients for Roasted Squash

Cranberry juice – You want pure cranberry juice and not cranberry cocktail or a blend.

Maple Syrup – Use real Maple syrup, not table syrup.

Vinegar – Apple cider vinegar tasted best when I was making the glaze, but lemon juice would work too.

Butter – Just plain old salted butter. Don’t swap for other oils.

Cinnamon – Just a little added warmth, it nicely complements with cranberry and maple flavour.

Squash – I used a mix of acorn and butternut. You could use all one or the other but the presentation of the two together is gorgeous.

Looking for More Side Dish Recipes?

Check out some of my favourite side dishes:

These glazed carrots are smothered in brown sugar and butter for an easy side dish that’s perfect for a holiday meal or weekday dinner.

Pan Roasted Brussels Sprouts with Bacon & Pomegranate makes for a tasty holiday side dish that works just as easily for a weeknight side.

Also known as Fondant Potatoes, Melting Potatoes are a tasty potato side dish that are crispy and brown on the outside and soft inside.

Roasted Squash with Cranberry-Maple Glaze

Serves 4-6 | Prep time: 10 Mins | Cook time: 30 Mins

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.