Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad offers the perfect balance of savory and sweet. You can easily prepare this warm, colorful side dish using simple fall ingredients. This recipe is ideal for holiday meals, adding beautiful color to your table.

Key Takeaways

Cranberry-Glazed Roasted Butternut Squash is a warm, savory-sweet side dish.
Roasting the vegetables in a single layer ensures even caramelization and crisp edges.
The glaze uses cranberries, orange juice, and maple syrup for a perfect balance of tartness and sweetness.
The salad can be served warm or at room temperature, making it ideal for large gatherings.
Adding nuts or grains turns this side dish into a complete vegetarian main course.

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is the perfect autumn or holiday side. You will find that roasting the vegetables in a single layer is key to achieving a tender, caramelized texture. The tart cranberry glaze balances the natural sweetness of the squash and sweet potatoes beautifully. Enjoy preparing this colorful dish for your next dinner.

Cranberry-Glazed Roasted Butternut Squash is a colorful and flavorful side that you can easily prepare for any holiday table. The combination of root vegetables and sprouts, all coated in a tangy cranberry glaze, is truly wonderful. This recipe delivers a satisfying blend of sweet, savory, and tangy notes. You are sure to find this a new fall favorite.

The Ideal Ingredients for Cranberry-Glazed Roasted Butternut Squash

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad requires simple, fresh ingredients. You will need a mix of root vegetables and leafy greens for the roasting base. The combination of sweet potatoes and butternut squash provides a depth of flavor. You can find all these items easily at your local grocery store.

For the roasting, you are using the cubes of butternut squash and sweet potato, plus halved Brussels sprouts. The key to perfect roasting is a good coating of olive oil. Seasoning with salt, pepper, garlic powder, and smoked paprika creates a savory foundation. This blend enhances the natural sweetness of the root vegetables you are preparing.

Preparing Your Roasting Vegetables

Before you begin the roasting process, you must properly prepare all your vegetables. Peel and cube the butternut squash and sweet potatoes to ensure they cook evenly. You want pieces that are roughly the same size for consistent texture. Halving the Brussels sprouts also helps them caramelize nicely during the time they are in the oven.

Toss all the prepared vegetables together in a large mixing bowl with the specified seasonings and olive oil. Make sure that every piece is lightly coated in the oil and spices. This preparation step ensures that your main course vegetables are full of flavor from the moment they hit the heat. Remember to preheat your oven to the correct temperature.

The Role of Brussels Sprouts in This Salad

Brussels sprouts are an excellent addition to this roasted salad, offering a slightly bitter, earthy counterpoint. When roasted until golden brown, their edges become crispy, providing a wonderful texture contrast. You will find that their flavor changes drastically from raw to roasted, becoming sweeter and nutty. This makes them perfectly suited for the cranberry glaze.

Using Brussels sprouts also increases the nutritional density of your final dish. They are packed with vitamins and fiber, making this side dish hearty and satisfying. Be careful not to overcrowd your baking sheet, as this will steam the sprouts instead of roasting them. Spreading them out ensures maximum crispness for your salad.

Crafting the Perfect Cranberry Glaze

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad hinges on the quality of its glaze. This sauce is what binds the components together and introduces the festive, tangy element. The glaze is surprisingly simple to make, requiring just a few key components. You can prepare this while your vegetables are roasting.

The glaze combines fresh or frozen cranberries with orange juice, providing a necessary liquid and citrus brightness. Maple syrup or honey adds sweetness to balance the cranberries’ tartness. A dash of balsamic vinegar introduces depth and a slight acidic tang. Do not forget a small pinch of salt to round out the flavor profile of the glaze you are preparing.

Selecting the Sweetener for Your Glaze

When preparing your cranberry glaze, you have a choice between using maple syrup or honey as your main sweetener. Both options work well to cut through the sharpness of the cranberries and vinegar. Maple syrup will provide a distinctly autumnal, slightly smoky flavor. It also keeps the overall dish strictly vegan.

Alternatively, using honey will impart a slightly more floral note to your finished glaze. Choose a good quality, local honey for the best flavor impact on the glaze. The amount specified ensures a noticeable sweetness without making the glaze overly syrupy. You are aiming for a balanced, slightly thick consistency that clings to the roasted vegetables nicely.

Achieving the Right Glaze Consistency

To ensure your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is perfect, you need a glossy, slightly thick glaze. Combine all the glaze ingredients in a small saucepan and bring the mixture to a simmer over medium heat. You must stir it occasionally to prevent the cranberries from sticking to the bottom of the pan.

The cooking process takes about 10–12 minutes, during which the cranberries will begin to burst open. This bursting releases their natural pectin, which helps to thicken the sauce naturally. The sauce is ready when it coats the back of a spoon lightly and has reduced slightly. Remember to remove it from the heat and allow it to cool slightly before drizzling.

Step-by-Step Method for Roasting the Vegetables

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad starts with perfectly roasted vegetables. The first step involves setting your oven to 400°F (200°C) and lining a baking sheet. Using parchment paper prevents sticking and makes the cleanup much simpler for you. You want a large baking sheet to prevent overcrowding.

Once you have tossed your prepared vegetables with the olive oil and seasonings, spread them out evenly onto the lined baking sheet. Give each piece enough space to allow the hot air to circulate freely around them. This circulation is what achieves that desirable caramelization and tender interior. You must not skip this important step.

The Importance of a Single Layer

Roasting in a single layer is a non-negotiable step for achieving properly cooked vegetables. When the vegetables are piled up, they release steam, which causes them to become soft and mushy instead of developing a crispy exterior. This steaming effect is what you are trying to avoid for your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad.

If your sheet is too small, it is much better to use two separate baking sheets and roast them in batches or switch positions halfway through. A properly spaced layer ensures that the sweet potatoes and squash turn golden brown and slightly crisp. You are looking for tender vegetables with delicious, caramelized edges when they are done roasting.

Assembling Your Cranberry-Glazed Roasted Butternut Squash Salad

Once your vegetables are roasted to perfection and your cranberry glaze has cooled slightly, it is time for assembly. This part is quick and brings all the different textures and flavors together into one cohesive salad. You can transfer your warm roasted vegetables directly to a large serving bowl or onto a beautiful platter. Do not rush this step.

Drizzle the warm, sweet, and tangy cranberry glaze generously over the roasted mixture. Use a spatula or large spoon to gently toss the vegetables, ensuring that every piece is coated in the glossy red glaze. You want just enough glaze to coat without making the salad soggy. This is the moment the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad truly comes to life.

Garnishes to Elevate the Flavor and Look

Garnishes are not just for decoration; they add critical texture and flavor contrast to the finished dish. For this salad, you have a few excellent optional topping choices to consider. Chopped pecans or walnuts add a necessary crunch that complements the softness of the roasted roots. This crunch makes the salad more appealing to your guests.

Dried cranberries add an extra burst of concentrated tartness and a chewy texture throughout the dish. For a creamy and salty finish, consider adding crumbled feta or goat cheese. This savory element perfectly balances the sweetness of the glaze and roasted vegetables. Find more inspiration by checking out my Pinterest account.

Serving Suggestions for Cranberry-Glazed Roasted Butternut Squash

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is incredibly versatile for serving. You can serve it warm, immediately after it is tossed with the glaze, which is often preferred. The warmth helps the glaze slightly melt and adhere to the vegetables. This makes the dish particularly comforting for colder weather and holiday gatherings.

Alternatively, the salad is also delicious when served at room temperature. This is a huge benefit if you are preparing a large holiday meal with many dishes. Allowing it to sit for a short time lets the flavors meld even more. You can easily make this side dish a few hours ahead of time, waiting only to add the glaze until you are ready to serve.

Pairing the Salad with Main Courses

This salad shines as a side dish, pairing well with a variety of main course proteins. It is a natural complement to holiday favorites like roasted turkey, ham, or chicken. The tart cranberry and sweet vegetables cut through the richness of the meat. Consider serving it alongside a hearty casserole, like my Cheesy Chicken and Rice Casserole.

If you are looking for a complete vegetarian main dish, consider adding some grains to the salad. Mixing in cooked quinoa or farro turns the Cranberry-Glazed Roasted Butternut Squash into a satisfying bowl. This transforms the side into a wholesome meal packed with protein and fiber. This is a smart way to simplify your dinner planning.

Tips for Storing and Reheating the Leftovers

If you find yourself with any leftovers of your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad, they are easy to store. Transfer any remaining salad to an airtight container. The dish will keep well in the refrigerator for up to 3-4 days. The flavors actually continue to deepen over time, which you might enjoy.

You can eat the leftovers cold, straight from the fridge, or gently reheat them. For reheating, spread the salad back out onto a baking sheet and warm it in a 350°F (175°C) oven for about 10 minutes. This will help restore some of the vegetable’s original texture. Avoid using the microwave, as it often makes the roasted vegetables overly soft.

Cranberry-Glazed Roasted Butternut Squash as a Vegetarian Main

Cranberry-Glazed Roasted Butternut Squash is rich and flavorful enough to stand alone as a vegetarian main. The hearty root vegetables provide a satisfying base for your meal. The combination of sweet potato, squash, and sprouts ensures you get a good mix of vitamins and fiber. It is a colorful and compelling option for any meatless meal.

To further enhance its standing as a main course, increase the portion size or add some protein-rich ingredients. Nuts are essential here, so be sure to include pecans or walnuts. The optional addition of feta or goat cheese also boosts the protein and fat content. Visit my Side Dishes category for similar healthy ideas.

Adjusting Spices for Your Roasted Vegetables

The standard spice blend for your Cranberry-Glazed Roasted Butternut Squash includes garlic powder and smoked paprika. This provides a warm, savory contrast to the sweet glaze. If you prefer a spicier flavor, you can certainly adjust the blend to your personal taste. A pinch of cayenne pepper can add a nice heat kick.

For a more herbal note, consider adding a little dried thyme or rosemary to the vegetable mix before roasting. These traditional fall herbs complement the squash and sprouts beautifully. Remember that smoked paprika is optional, but it lends a wonderful smoky depth. Be creative with your spice cabinet for an extra flavor boost.

Variations and Substitutions You Can Make

One of the best features of the Cranberry-Glazed Roasted Butternut Squash is how adaptable the recipe is. If you cannot find Brussels sprouts, you can substitute them with broccoli florets or chopped kale. Kale will need to be tossed with oil and spices and roasted for only the last 10 minutes to prevent burning.

If butternut squash is not available, you can use acorn squash or even additional sweet potatoes for your recipe. For the glaze, if you do not have fresh cranberries, you can try using frozen raspberries for a different berry flavor. However, you will need to reduce the cook time slightly for your alternative berry choice. Always follow my Instagram for more substitution ideas.

Tips for Evenly Coating Your Roasted Vegetables

To ensure maximum flavor, you want every piece of vegetable evenly coated in the seasoning blend and oil before roasting. Start by using a very large bowl for tossing. This gives you enough space to move the vegetables around without them spilling out. You can also use a sturdy spoon or your clean hands to mix the ingredients thoroughly.

After roasting, the second coat—the glaze—also needs to be applied evenly. Drizzle half the glaze, toss gently, and then add the remaining glaze before tossing again. This two-step glazing process helps prevent the glaze from pooling at the bottom of your bowl. You want a beautiful, glossy finish on every single vegetable piece for the best presentation.

Making Cranberry-Glazed Roasted Butternut Squash Ahead

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Sweet Potato Salad is an excellent make-ahead dish, especially useful for busy holiday meal preparations. You can complete the first three steps—prepping, seasoning, and roasting the vegetables—and store them separately. Once cooled, keep the roasted vegetables in an airtight container in the refrigerator.

The cranberry glaze can also be prepared entirely in advance. It will thicken as it cools, and you may need to gently warm it on the stovetop before serving to make it pourable again. The key to successful make-ahead is waiting until the last minute to combine the glaze and the vegetables, as this keeps the dish looking its freshest for your meal.