Go Back

Roasted Butternut Squash and Cranberry Casserole

This casserole features roasted butternut squash combined with tangy cranberries and aromatic sage, baked into a golden crust. The dish offers a combination of tender, caramelized vegetables with a slightly chewy top, showcasing seasonal flavors through layered baking and roasting techniques.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Fall
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb butternut squash, cubed peeled and seeded
  • 1 cup fresh cranberries rinsed
  • 2 tablespoons olive oil for roasting and mixing
  • 1 teaspoon fresh sage, chopped about 4-5 leaves
  • 1 teaspoon honey or maple syrup for added sweetness
  • 1/2 cup breadcrumb crumbs for topping
  • 1/4 cup grated Parmesan cheese optional, for flavor
  • to taste salt and pepper seasoning to enhance flavor

Equipment

  • Baking sheet
  • Large mixing bowl
  • Mixing Spoon
  • Casserole dish
  • Aluminum foil

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for about 20-25 minutes until the edges are caramelized and the squash is tender.
  2. While the squash is roasting, rinse the cranberries and set aside. In a large mixing bowl, combine the remaining olive oil, honey or maple syrup, chopped sage, and a pinch of salt and pepper. Mix well to create a flavorful dressing.
  3. Once the squash is roasted and slightly cooled, add it to the bowl with the dressing. Toss gently to coat the pieces evenly and allow the flavors to meld for a few minutes.
  4. Layer the roasted squash mixture into a greased casserole dish. Scatter the rinsed cranberries over the top for bursts of tartness and visual appeal.
  5. In a small bowl, combine breadcrumb crumbs and Parmesan cheese, then sprinkle this mixture evenly over the casserole to create a crisp, golden topping.
  6. Cover the casserole loosely with aluminum foil to prevent over-browning. Bake for 15 minutes, then remove the foil and continue baking for another 10-15 minutes until the topping is golden brown and bubbling.
  7. Remove the casserole from the oven and let it rest for a few minutes. The top should be crispy, and the squash tender, with the vibrant cranberries adding a pop of color and flavor.
  8. Serve warm, garnished with extra sage if desired, and enjoy the comforting, seasonal flavors of this unique fall casserole.

Notes

Feel free to adjust the sweetness with more honey or maple syrup, and add a sprinkle of nuts or seeds on top for extra crunch. Using fresh sage really enhances the fall flavor profile.