Name: Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 1/2 cup fresh or dried cranberries; 2–3 shallots, sliced; 2 tbsp olive oil; Salt and pepper, to taste; 1 tsp fresh thyme or rosemary (optional); 1/3 cup crumbled goat cheese; Balsamic glaze, for drizzling (optional)

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Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots is a vibrant side dish that’s bursting with color and flavor. The sweetness of roasted squash pairs perfectly with tangy goat cheese, tart cranberries, and caramelized shallots. It’s elegant enough for a holiday table, but easy enough for a cozy weeknight dinner.

Why You’ll Love This Recipe

I love how this dish combines sweet, savory, and tangy in every bite. The roasted squash gets beautifully golden and tender, while the shallots add a rich, mellow flavor. Cranberries bring brightness, and the goat cheese adds a creamy finish that ties it all together. It’s simple, wholesome, and looks beautiful on any plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash (peeled and cubed)
Fresh or dried cranberries
Shallots (sliced)
Olive oil
Salt and pepper
Fresh thyme or rosemary (optional)
Crumbled goat cheese
Balsamic glaze (optional for drizzling)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the butternut squash and sliced shallots with olive oil, salt, pepper, and fresh herbs if I’m using them.
I spread everything in an even layer on the baking sheet and roast for 25–30 minutes, tossing once halfway through, until the squash is golden and tender.
About 5 minutes before it’s done, I sprinkle the cranberries over the squash to warm and slightly soften them.
Once everything is roasted, I transfer it to a serving dish and scatter crumbled goat cheese on top.
I finish it off with a light drizzle of balsamic glaze if I want an extra tangy-sweet kick.

Servings and timing

This recipe serves 4–6 as a side dish and takes about 40 minutes total — around 10 minutes of prep and 30 minutes in the oven.

Variations

Sometimes I swap the goat cheese for feta or blue cheese for a bolder flavor. I’ve also added chopped pecans or walnuts for crunch. If I want more greens, I toss in some baby spinach just after roasting so it wilts slightly. Roasting with maple syrup or cinnamon adds a sweeter vibe, especially for holiday meals.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet or in the oven at 350°F (175°C) until heated through. I add a bit of fresh goat cheese on top after reheating to refresh the creaminess.

FAQs

Can I use frozen butternut squash?

Yes, I’ve used frozen cubes before. I roast them straight from frozen — just keep an eye on them as they may cook a bit faster or need to be tossed more often.

Should I use fresh or dried cranberries?

Either works. I like using dried for a chewy texture, but fresh gives a burst of tartness. I adjust the timing slightly depending on which one I use.

Can I make this dish ahead?

Yes, I roast everything ahead and add the goat cheese just before serving. A quick warm-up in the oven brings it back to life.

What pairs well with this side dish?

I usually serve it with roasted chicken, or even on a bed of quinoa for a light vegetarian main.

Can I use another squash instead of butternut?

Yes, I’ve used acorn squash and delicata squash with great results. I just adjust the cooking time as needed.

Conclusion

Roasted Butternut Squash with Cranberries, Goat Cheese & Shallots is a beautiful, flavorful dish that always feels a little special. It’s easy to prepare, full of texture and color, and makes any meal feel more complete. Whether I’m cooking for guests or just making dinner at home, this is a side I turn to again and again.