Roasted Cranberries and Butternut Squash

Makes 4 Servings


1 large butternut squash, peeled and cubed

2 tablespoons olive oil

1 tablespoon minced garlic

6 tablespoons fresh thyme, chopped 

2 cups Paradise Meadow® Cranberries (fresh or frozen)

3 tablespoons honey

¼ teaspoon cinnamon

¼ cup crumbled feta, optional

Salt and Pepper to taste


Preheat oven to 400⁰F.

Lightly drizzle or spritz a baking sheet with ½ the olive oil. Place cubed squash in a large bowl and drizzle with remaining olive oil. Stir in minced garlic and thyme. Spread mixture onto the baking sheet and season with salt and pepper to taste. Roast at 400⁰ F for 25 minutes on the center rack. Remove baking sheet from the oven and add fresh cranberries to the pan. Bake for an additional 10-15 minutes or until the cranberries have started to soften and burst. Remove the pan from the oven, coat the cranberries and squash with honey, and top with sprinkled cinnamon. If using, top with crumbled feta. Serve warm. 

Fresh Cranberries

In This Recipe

Fresh Cranberries

Tips and tricks for cooking & baking with cranberries.