Roasted Butternut Squash with Cranberries, Greens and Apples

Combine a few simple ingredients together to create this Roasted Butternut Squash with Cranberries, Greens and Apples! The side dish is naturally gluten free and paleo. It’s the perfect side dish for dinner or holiday parties. 

Combine a few simple ingredients together to create this Roasted Butternut Squash with Cranberries, Greens and Apples! The side dish is naturally gluten free and paleo. It's the perfect side dish for dinner or holiday parties. #roasted #butternutsquash #sidedish #cranberries #thanksgiving #healthy #paleo #glutenfree #recipe

Are you looking for an easy fall side dish that everyone will love? Roasted butternut squash with cranberries, greens and apples is a simple dish that comes together in little time. Eat it warm or cold. Best of all, it’s packed with my favorite greens and served with a delectable gluten free and paleo maple dressing. Enjoy this dish as a simple Thanksgiving side dish or as part of your fall dinner parties.

How do you cook Roasted Butternut Squash with Cranberries

To make this roasted butternut squash with cranberries roast the butternut squash in the oven with olive oil, salt and pepper. After 25 minutes of roasting, remove the pan, add the cranberries and then return to the oven for an additional 10 minutes until the cranberries soften and start to pop.

While the butternut squash and cranberries are roasting, saute the chopped apple until softened. Add heaping handfuls of the greens and cook until wilted. Once the butternut squash is done, Combine everything in a large bowl. In a separate bowl, whisk together the dressing using olive oil, apple cider vinegar, maple syrup and cinnamon. Pour the dressing over the butternut squash mixture. Gently stir until combined and serve with your other favorite fall dishes.

Can cranberries be roasted?

Yes, absolutely! That is exactly what I do for this recipe. If you want to roast cranberries on their own (and not as part of this recipe), preheat your oven to 400 degrees. Add the cranberries to a baking sheet. Drizzle a small amount of olive oil over the top to prevent them from sticking to the pan. Roast for 10 minutes or until the cranberries are softened and start to pop. If you’ve never roasted fresh cranberries, you must try it! It is one of my favorite ways to eat cranberries and is quick and easy.

Combine a few simple ingredients together to create this Roasted Butternut Squash with Cranberries, Greens and Apples! The side dish is naturally gluten free and paleo. It's the perfect side dish for dinner or holiday parties. #roasted #butternutsquash #sidedish #cranberries #thanksgiving #healthy #paleo #glutenfree #recipe #organicgirl

Healthy Side Dish Recipes

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Combine a few simple ingredients together to create this Roasted Butternut Squash with Cranberries, Greens and Apples! The side dish is naturally gluten free and paleo. It's the perfect side dish for dinner or holiday parties. #roasted #butternutsquash #sidedish #cranberries #thanksgiving #healthy #paleo #glutenfree #recipe

Roasted Butternut Squash with Cranberries, Greens and Apples

Yield: 6
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Combine a few simple ingredients together to create this Roasted Butternut Squash with Cranberries, Greens and Apples! The side dish is naturally gluten free and paleo. It's the perfect side dish for dinner or holiday parties. 
4.50 from 4 votes

Ingredients 

  • 1 (2-3 pound) butternut squash,, peeled & chopped into one inch pieces
  • 2 tablespoons extra virgin olive oil,, divided
  • salt and pepper
  • 1 cup fresh cranberries
  • 1 large apple,, peeled, cored and julienned or chopped
  • 4 ounces organicgirl i heart baby kale
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons maple syrup, or more for sweeter flavor
  • pinch cinnamon

Instructions

  • Preheat oven to 400 degrees. Drizzle squash with 2 teaspoons olive oil, salt and pepper. Roast squash for 25 minutes. Add cranberries and roast for an additional 10 minutes.
  • In a small bowl, whisk together 1 tablespoon olive oil, apple cider vinegar, maple syrup and cinnamon to make vinaigrette. Set aside.
  • In a large skillet, heat remaining teaspoon olive oil. Saute apple for 3 minutes until softened. Add the greens and cook until wilted.
  • Combine everything together in a large bowl. Gently stir to combine. Enjoy!

Nutrition

Calories: 177kcal, Carbohydrates: 30g, Protein: 2.4g, Fat: 7.2g, Saturated Fat: 1g, Polyunsaturated Fat: 1.1g, Monounsaturated Fat: 5g, Cholesterol: 0mg, Sodium: 86mg, Potassium: 640mg, Fiber: 8.2g, Sugar: 11g
Course: Side Dish
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

Combine a few simple ingredients together to create this Roasted Butternut Squash with Cranberries, Greens and Apples! The side dish is naturally gluten free and paleo. It's the perfect side dish for dinner or holiday parties. #roasted #butternutsquash #sidedish #cranberries #thanksgiving #healthy #paleo #glutenfree #recipe

8 comments on “Roasted Butternut Squash with Cranberries, Greens and Apples”

  1. Can I make this ahead of time and keep warm in the oven

  2. I had high hopes for this side dish as it looks fantastic and it’s super colorful but it wasn’t very well balanced. It was both too sweet and too sour. I think the cranberries need something done to them prior to roasting to mellow out their flavor and the vinaigrette maybe needs less apple cider vinegar.

    • Thanks for your feedback! I’m sorry to see that you were disappointed by the recipe. I think that sweet and sour taste can be subjective. Since I’ve had a lot of positive feedback on this recipe, I haven’t adjusted the recipe, however you can definitely adjust it in the future to fit your taste. I appreciate taking the time to leave a review.

  3. Made this with a couple of modifications. It’s wonderful!! I made the vinaigrette but forgot to add it and didn’t even notice until dinner was over. The dish was delicious all on its own. I’ll use the vinaigrette on a salad later. For the greens, I used baby spinach instead of kale. Also, I didn’t wilt it ahead- I put it in the dish and poured the hot squash and cranberries, mixed and put a lid over the dish to wilt it a little. Fabulous! I’ll post a picture on Instagram

  4. Looking forward to trying! What type of apple do you recommend?

  5. Love this idea.  Love butternut squash  will try this with some Savoy cabbage 

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