Roasted Butternut Squash with Cranberry Glaze

There are a few things we love, like can't get enough of them kind of love. Cranberries are one of those things. Not only is the seed oil an important part of how we omega in our skincare, but eating cranberries is also a great way to boost your antioxidants. In moderation of course, and if you're prone to things like kidney stones, you'll know your limits.

This year we were looking for ways to use cranberries during the fall and winter apart from the traditional cranberry sauce, a popular Thanksgiving side.

And this one grabbed us by the tastebuds. If there were ever a dish that said...eating for healthy skin, this would be a high contender. Antioxidants, omega fatty acids, Vitamins C, A, E, & K, bioactive peptides, and much more.

Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad with dried Cranberries, Goat Cheese 🧀, and a Cranberry Glaze.

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Ingredients:

For the Roasted Vegetables:

1 small butternut squash, peeled and cubed*[see below for notes on using the butternut squash shell as your serving bowl]

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

For the Cranberry Glaze:

1/2 cup cranberry juice

1/4 cup dried cranberries

2 tablespoons honey or maple syrup

1 tablespoon balsamic vinegar

For the Finishing Touch:

4 oz goat cheese, crumbled

1/2 cup dried cranberries (for garnish)

1 tablespoon fresh parsley, chopped (optional)

Instructions:

Step 1: Roast the Vegetables

• Preheat your oven to 400°F (200°C).

• In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.

• Spread the vegetables on a large baking sheet in a single layer.

• Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze

• While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.

• Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: Assemble the Salad

• Once the vegetables are roasted, transfer them to a large serving bowl.

• Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.

• Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Serve

• Garnish with fresh parsley, if desired, and serve warm.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4-6

*If you want to use your butternut squash as a serving bowl, then adjust the first step. Before cutting the butternut squash, do this:  

Place your clean/whole butternut squash on a clean cooking tray and into the oven at 200-225 degrees F for about 20 min, you want it to soften so it’s a little easier to cut it in half.  It could be less, or a little longer depending on your oven. The goal is to soften, not mush. This is a similar or the same technique you would use to soften a pumpkin.

You may need to let it cool before cutting, depending on how hot the shell is.

Next, cut it in half, remove the seeds, and gently remove the butternut squash without damaging the outer shell.  We used a spoon to get a large portion out around the edges, and then cut into chunks.  We placed the open-faced squash shells in the oven with the cut chunks, back on clean cooking trays so the squash could roast and the shells would also roast.  Remove the shells after about 10-15 minutes, you don’t want them squishy, just cooked.  

Follow the steps above to complete your masterpiece.

Spoon your roasted veg, cranberries, goat cheese, and squash back into the shell and serve. 

And dare we say this is delicious, like beyond mouth watering!

Recipe credit: Jamies Kitchen

Photo Credit: Pinterest original source unknown