Roasted Butternut Squash with Cranberry Balsamic Glaze

Roasted Cranberry Butternut Squash

Serves: 4 | Published: January 27, 2021

This roasted butternut squash side dish is a seasonal favorite, bursting with bold fall flavor. Featuring Lesley Elizabeth Cranberry Balsamic Vinegar, Extra Virgin Olive Oil, rosemary, and dried cranberries, it’s the perfect pairing of savory and sweet for holiday meals or cozy weeknight dinners.

Ingredients:

• 2 pounds butternut squash, peeled, seeded, and diced into 1-inch pieces
• ⅓ cup Cranberry Balsamic Vinegar
• 1 tablespoon Extra Virgin Olive Oil
• 3-inch sprig fresh rosemary, leaves stripped and chopped
• 4 tablespoons dried cranberries
• Sea salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large mixing bowl, whisk together Extra Virgin Olive Oil and Cranberry Balsamic Vinegar until emulsified. Add the chopped rosemary, diced butternut squash, and dried cranberries. Toss to coat evenly.
3. Line a large roasting pan with parchment paper. Arrange squash mixture in a single layer, drizzling with any leftover marinade. Season generously with sea salt and freshly ground black pepper.
4. Roast for 40–45 minutes, stirring occasionally, until squash is golden brown and tender.

Serving Suggestions

This roasted butternut squash with cranberry balsamic is ideal for Thanksgiving, Christmas, or as a nutrient-packed vegetable side dish any time of year. The infused Cranberry Balsamic Vinegar adds a gourmet touch and depth of flavor that elevates the entire dish.

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