10+ Butternut Squash Cranberry Recipes for Cozy Fall Meals

Butternut squash and cranberries make a delicious pairing that brings warmth and flavor to your meals. These ingredients are not only tasty but also packed with nutrients. You can easily create a variety of dishes that showcase the sweet and savory notes of butternut squash and cranberries.

Whether you are preparing for a festive gathering or a cozy dinner, these recipes offer something for everyone. From side dishes to hearty salads, you’ll find many ways to enjoy this seasonal favorite.

Roasted Butternut Squash with Cranberries and Pecans

Roasted butternut squash with cranberries and pecans is a delicious side dish that you can enjoy any time of the year. The creamy sweetness of the squash pairs perfectly with the tartness of cranberries and the crunch of pecans.

To make this dish, start by preheating your oven to 400°F (200°C).

Cut the butternut squash into cubes and toss them in a bowl with olive oil, salt, and pepper. You can add some cinnamon for a warm flavor.

Spread the seasoned squash on a baking sheet and roast for about 25 minutes until fork-tender and golden.

In the last few minutes of cooking, sprinkle dried cranberries and chopped pecans over the squash. Let it roast just long enough for the cranberries to soften.

This recipe is simple yet elegant and perfect for holiday meals.

Ingredients:

• 1 medium butternut squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon cinnamon (optional)
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash.
3. Toss squash with olive oil, salt, pepper, and cinnamon in a bowl.
4. Spread squash on a baking sheet.
5. Roast for 20-25 minutes, until tender.
6. Add cranberries and pecans in the last 5 minutes of roasting.

2) Butternut Squash and Cranberry Quinoa Salad

This Butternut Squash and Cranberry Quinoa Salad is a tasty and healthy option. It’s perfect for lunch or as a side dish for dinner. You can enjoy it all year round.

Start by roasting butternut squash until it’s tender and slightly caramelized. This brings out its natural sweetness, making it a great addition to the salad.

Next, cook your quinoa, which adds protein and texture. You can use white or tri-color quinoa for a colorful touch.

Add dried cranberries for a hint of tartness. Look for cranberries without added sugar for a healthier choice.

Drizzle with a light lemon vinaigrette to brighten up the flavors. This vibrant salad is sure to impress anyone who tastes it.

Ingredients:

• 1 cup quinoa
• 1 medium butternut squash, diced
• 1/2 cup dried cranberries
• 2 tablespoons olive oil
• Juice of one lemon
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss diced butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes.
3. Cook quinoa according to package instructions.
4. In a bowl, combine roasted squash, quinoa, cranberries, and lemon juice. Mix well.

3) Maple Roasted Butternut Squash with Cranberry Relish

Maple roasted butternut squash with cranberry relish is a delightful dish that combines sweetness and tartness. The squash, roasted to perfection, pairs well with the refreshing cranberry relish. This recipe is not only tasty but also easy to prepare.

To make the dish, start by peeling and cubing your butternut squash.

Toss it with maple syrup, avocado oil, salt, and pepper. Roast it in the oven at 400°F (200°C) until it’s tender and caramelized.

For the cranberry relish, mix fresh cranberries with a bit of maple syrup and some chopped nuts for crunch. The relish adds a bright pop of flavor to the sweet squash.

Your guests will love the balance of flavors in this simple yet elegant dish. It’s perfect for holiday gatherings or any cozy dinner.

Ingredients:

• 1 medium butternut squash
• 1/4 cup maple syrup
• 2 tablespoons avocado oil
• Salt and pepper to taste
• 1 cup fresh cranberries
• 1/4 cup chopped nuts (optional)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. Peel and cube the butternut squash.
3. Toss squash with maple syrup, avocado oil, salt, and pepper.
4. Spread squash on a baking sheet and roast for 25-30 minutes.
5. Meanwhile, mix cranberries with maple syrup and nuts for the relish.
6. Serve roasted squash topped with cranberry relish.

4) Butternut Squash Cranberry Bread

Butternut squash cranberry bread is a delightful treat that combines sweet and savory flavors. It is moist and flavorful, making it perfect for breakfast or a snack.

You can make this bread oil-free and vegan, which keeps it healthy. The butternut squash adds natural sweetness while cranberries provide a tart contrast.

Your kitchen will smell amazing while it bakes. This bread is sure to impress your family and friends!

Ingredients

• 2 cups butternut squash puree
• 1 cup fresh or dried cranberries
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 eggs (or flax eggs for vegan option)
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the butternut squash and sugar.
3. Add eggs and vanilla, and stir until combined.
4. In another bowl, combine flour, baking soda, salt, and cinnamon.
5. Gradually mix the dry ingredients into the wet mixture.
6. Fold in cranberries.
7. Pour the batter into a greased loaf pan.
8. Bake for about 60 minutes or until a toothpick comes out clean.

5) Autumn Butternut Squash and Cranberry Risotto

Autumn is the perfect time to enjoy a warm bowl of butternut squash and cranberry risotto. This dish combines creamy risotto with the sweet, roasted flavor of butternut squash and the tartness of cranberries. It’s a comforting meal that captures the season’s essence.

Start by preparing your butternut squash. When roasted, it becomes soft and flavorful, adding a nice texture to the risotto. The cranberries bring a pop of color and sweetness, balancing the dish beautifully.

You can serve this risotto on its own or pair it with a simple salad. It’s great for family dinners or special occasions.

Ingredients

• 1 small butternut squash, peeled and cubed
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 onion, chopped
• 1 cup dried cranberries
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the butternut squash for 25-30 minutes until tender.
3. In a pan, heat olive oil and cook the onion until soft.
4. Add Arborio rice and stir for 2 minutes.
5. Slowly add broth, stirring until absorbed.
6. Mix in roasted squash and cranberries. Season with salt and pepper.

6) Butternut Squash and Cranberry Stuffed Acorn Squash

This dish combines the sweet flavors of butternut squash and tart cranberries, creating a delightful and colorful meal. You will love how the two complement each other.

To start, you will need to roast the acorn squash until it’s tender. While it cooks, prepare the stuffing using roasted butternut squash and fresh cranberries. Mix in some walnuts for crunch.

Once the acorn squash halves are ready, fill them with the butternut squash and cranberry mixture. Bake them again for a little while to heat everything through. This extra baking helps the flavors meld together beautifully.

Enjoy this tasty and nutritious dish during fall or winter gatherings. It’s sure to impress your guests and satisfy your hunger!

Ingredients

• 2 acorn squashes
• 1 cup butternut squash, roasted
• 1 cup cranberries
• 1/2 cup walnuts, chopped
• Olive oil, salt, and pepper to taste

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squashes in half and remove the seeds.
3. Brush the insides with olive oil, salt, and pepper.
4. Roast the squash halves cut-side down for 25 minutes.
5. Prepare the stuffing while the acorn squash roasts.
6. Mix roasted butternut squash, cranberries, and walnuts in a bowl.
7. Fill each acorn squash half with the mixture.
8. Return to the oven for 20-25 minutes until heated through.

7) Butternut Squash Soup with Cranberry Garnish

This butternut squash soup with cranberry garnish is both tasty and simple to make. The sweet and creamy squash pairs perfectly with the tart cranberries.

Start by roasting cubed butternut squash. Preheat your oven to 400°F (200°C). Toss the squash with olive oil, salt, and pepper, then roast for about 25-30 minutes until tender.

In a pot, sauté chopped onions and garlic until soft. Add the roasted squash and vegetable broth. Blend until smooth.

For a beautiful touch, make a cranberry garnish. Cook fresh cranberries with a bit of sugar and water until they burst and become a sauce.

Serve the soup hot, drizzling the cranberry sauce on top for added flavor and color. Enjoy the balance of flavors in this comforting dish!

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh cranberries
• 2 tablespoons sugar
• Olive oil
• Salt and pepper

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss squash with olive oil, salt, and pepper. Roast for 25-30 minutes.
3. Sauté onions and garlic in a pot until soft.
4. Add roasted squash and vegetable broth, then blend until smooth.
5. Cook cranberries with sugar and a little water until they burst.
6. Serve soup topped with cranberry sauce. Enjoy!

8) Cranberry and Butternut Squash Pilaf

Cranberry and butternut squash pilaf is a delightful dish that brings warmth to any meal. The sweetness of the squash pairs perfectly with the tartness of the cranberries. It’s colorful and tasty, making it perfect for fall or winter gatherings.

To prepare this dish, start by cooking your favorite rice. You can use wild rice for a nutty flavor or a mix of brown and white rice.

While the rice cooks, sauté onions in olive oil until they are tender.

Next, add diced butternut squash and cook until it softens. Stir in dried cranberries for a burst of flavor. You can sprinkle in some spices like cinnamon or nutmeg for extra warmth.

Once everything is cooked, combine the rice with the squash and cranberries. Toss in some nuts, like pecans, for crunch. This pilaf makes a great side dish or a light main course.

Ingredients

• 1 cup wild rice mix
• 1 ½ cups butternut squash, diced
• 1 large onion, diced
• 1 cup dried cranberries
• 1 cup chopped pecans
• 3 tablespoons olive oil

Cooking Instructions

1. Cook rice according to package instructions.
2. In a large pan, heat olive oil over medium heat.
3. Add the onion and cook until tender, about 5 minutes.
4. Stir in butternut squash and cook until soft, about 10 minutes.
5. Add dried cranberries and cooked rice. Mix well.
6. Serve warm, garnishing with chopped pecans if desired.

9) Butternut Squash Cranberry Muffins

Butternut squash cranberry muffins are a delicious treat, perfect for breakfast or a snack. The mix of sweet squash and tart cranberries makes for a delightful flavor combination.

To get started, preheat your oven to 375°F (190°C). You can use a muffin pan, greased or lined with paper liners for easy cleanup.

In a large bowl, whisk together flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat together cooked butternut squash, eggs, and oils. Then, combine both mixtures just until blended. Gently fold in cranberries for added flavor.

Spoon the batter into the muffin cups and bake for about 20-25 minutes. The muffins are done when a toothpick inserted comes out clean.

Ingredients

• 3 cups all-purpose flour
• 1 cup white sugar
• 1 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 cup cooked butternut squash
• 2 eggs
• ½ cup coconut oil
• ½ cup safflower oil
• 1 cup fresh cranberries

Cooking Instructions

1. Preheat the oven to 375°F (190°C).
2. Grease a 12-cup muffin pan or use paper liners.
3. In a bowl, mix flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl, blend cooked butternut squash, eggs, and oils.
5. Combine both mixtures until just blended.
6. Fold in the cranberries.
7. Fill muffin cups and bake for 20-25 minutes.

10) Honey Roasted Butternut Squash with Cranberries

Honey roasted butternut squash with cranberries makes a delicious and colorful side dish. The sweet and savory flavors blend perfectly, making it a favorite for any meal.

Start by preheating your oven to 400°F (200°C). You’ll want to peel and cube the butternut squash into even pieces.

In a bowl, mix the squash with olive oil, honey, cinnamon, salt, and pepper until well coated.

Spread the mixture on a baking sheet and roast for 20-25 minutes. Halfway through, add the cranberries for a burst of flavor. The cranberries will get slightly soft and sweet, balancing the dish nicely.

This side is perfect for holiday gatherings or a cozy dinner at home. Enjoy the vibrant colors and flavors on your plate!

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup fresh cranberries

Cooking Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash.
3. Mix squash with olive oil, honey, cinnamon, salt, and pepper.
4. Spread on a baking sheet.
5. Roast for 20 minutes, then add cranberries.
6. Roast for an additional 5-10 minutes.