Ingredients:

  • 1 large Butternut Squash (about 3 lbs/1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 3 Tbsp Olive Oil
  • 1 tsp Salt, or to taste
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Fresh or Frozen Cranberries
  • 1/3 cup Maple Syrup (Grade A/Dark)
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Orange Zest
  • 1/2 tsp Ground Cinnamon
  • Pinch of Ground Cloves
  • 2 Tbsp Water
  • 1 tsp Fresh Thyme Leaves

Instructions:

  1. Preheat oven to 400°F (200°C). Line large baking sheets with parchment paper. Toss cubed squash in a large bowl with olive oil, salt, and pepper until evenly coated. Spread in a single layer on the prepared sheet(s).
  2. Roast the squash for 20 minutes until it is starting to soften around the edges.
  3. While the squash roasts, prepare the glaze: combine cranberries, maple syrup, cider vinegar, orange zest, cinnamon, cloves, and water in a small saucepan. Bring to a gentle simmer over medium heat.
  4. Cook the glaze for 8–10 minutes, stirring occasionally, until the cranberries begin to burst and the mixture thickens slightly. Remove from heat and stir in the fresh thyme.
  5. Remove the partially cooked squash from the oven. Drizzle about two-thirds of the glaze over the squash cubes, tossing gently right on the tray to coat evenly.
  6. Return the glazed squash to the oven and roast for another 15–20 minutes until fork-tender and nicely caramelized.
  7. Transfer the roasted squash to a serving platter. Spoon the remaining glaze over the top for extra shine and flavour. Serve immediately.