Ingredients:

  • 1 medium butternut squash (about 2 pounds/900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/4 teaspoon ground cinnamon (0.5g)
  • 1/8 teaspoon ground nutmeg (0.25g)
  • 1 cup fresh or frozen cranberries (100g)
  • 1/2 cup orange juice (120ml)
  • 1/4 cup maple syrup (60ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon unsalted butter (15g)
  • 1/4 teaspoon orange zest (0.5g)

Instructions:

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper (if using).
  2. In large bowl, toss cubed butternut squash with olive oil, salt, pepper, cinnamon, and nutmeg. Ensure squash is evenly coated.
  3. Spread seasoned squash in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
  4. While the squash roasts, combine cranberries, orange juice, maple syrup, and apple cider vinegar in a small saucepan.
  5. Bring the glaze to a simmer over medium heat. Cook for 10-15 minutes, or until the cranberries have burst and the sauce has thickened slightly. Stir occasionally.
  6. Remove the glaze from the heat and stir in the butter and orange zest.
  7. Once the squash is roasted, drizzle the cranberry glaze evenly over the squash. Return to the oven for another 5-10 minutes, until the glaze is bubbly and lightly caramelized, keeping a close eye to prevent burning.
  8. Serve immediately, garnished with fresh herbs if desired.