Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Feta

Sharing is caring!

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Feta is one of those cozy, seasonal dishes that instantly warms the kitchen — and the heart. I first threw it together on a chilly November day after grabbing squash, Brussels sprouts, and sweet potatoes at the farmers market. With cranberry juice on hand and feta in the fridge, the idea just clicked.

As everything roasted, the aroma of thyme and maple syrup filled the room. The vegetables turned golden and caramelized, and the cranberry glaze added just the right pop of tart-sweet brightness. Crumbled feta gave it a creamy, tangy finish that made the whole dish sing. My family loved it, and it’s been a staple ever since — perfect for Thanksgiving, potlucks, or simple fall dinners.

This recipe was inspired by others I love, like Honey Glazed Acorn Squash with Brie and Cranberry Drizzle and Sweet Potato Rounds with Feta, Cranberries, and Pecans. They all capture that magical sweet-savory balance, and this one brings it home with just a few simple steps.

Craving more seasonal recipes?
 Follow me on Pinterest for holiday-worthy sides, cozy mains, and comforting fall inspiration.

Why This Recipe Always Wins

There’s a reason cranberry-glazed roasted butternut squash, Brussels sprouts, and feta keeps showing up on our fall table — it simply hits every note. The caramelized veggies bring out natural sweetness, the cranberry glaze adds tang and brightness, and the feta (or goat cheese) ties it all together with creamy, salty depth.

It’s the kind of dish that looks beautiful without effort and tastes even better than it looks. Whether served warm or at room temperature, it holds up — which makes it a lifesaver during holiday prep.

And it pairs like a dream with other seasonal sides, especially this Roasted Butternut Squash with Goat Cheese and Pomegranates or these Maple Pecan and Brie Stuffed Sweet Potatoes.

No matter the occasion, this dish delivers flavor, color, and comfort — every single time.

Ingredients & Preparation

This dish is all about simplicity with big flavor. Most of the ingredients are fall staples — things you may already have in your pantry or fridge. Here’s what you’ll need:

 Ingredient Breakdown

Tools You’ll Need & Smart Swaps

You don’t need much — just a few basics:

• 2 large sheet pans – essential for even roasting without overcrowding.

• Sharp knife + peeler – butternut squash can be tricky; a sharp peeler makes it easier.

• Mixing bowl – for tossing and glazing everything post-roast.

Swap suggestions:

• Use delicata squash if butternut isn’t available — no peeling needed!

• Try maple syrup instead of honey for a deeper fall flavor.

• Want it vegan? Use plant-based feta or skip the cheese entirely — the glaze still shines.

This recipe pairs beautifully with other cozy dishes like these Spinach Ricotta Bites or a side of Roasted Potatoes and Chickpeas with Red Pepper Whipped Feta.

Cooking Instructions & Tips

This recipe shines when the vegetables roast to caramelized perfection and the glaze thickens just enough to cling. Follow these steps for foolproof flavor and texture:

 Step-by-Step Instructions

1. Preheat your oven to 450°F (232°C).
   This high heat ensures caramelization instead of steaming.

2. Toss vegetables with olive oil, salt, pepper, and thyme.
   Spread squash and sweet potatoes on one sheet pan, Brussels sprouts on another.
   Place sprouts flat side down for crisp edges.

3. Roast vegetables separately.

   • Brussels sprouts: 15–18 minutes

   • Butternut squash and sweet potatoes: 22–25 minutes
     Don’t flip the sprouts; the flat side browns better untouched.

4. While roasting, prepare the cranberry glaze.
   In a small saucepan, combine cranberry juice, chopped cranberries, honey (or maple syrup), and balsamic vinegar. Simmer for 6–8 minutes until slightly thickened.

5. Drizzle veggies with glaze and roast again.
   After initial roast, remove veggies, toss with 1–2 tbsp glaze and return to oven for 5–8 minutes more. Keep a close eye — maple-based glazes can burn quickly.

6. Assemble and finish.
   Let veggies cool briefly, then toss everything together in a large bowl. Top with feta (or goat cheese), garnish with extra cranberries and parsley if using.

 Tips & Tricks to Perfect It

• Avoid crowding: Use extra pans if needed. Overcrowded veggies steam instead of roast.

• Don’t skip the flip (after glaze): Tossing ensures every bite gets sticky, glossy coverage.

• Make the glaze ahead: It keeps well in the fridge and intensifies in flavor overnight.

• Use a microplane: Grate in a little orange zest into the glaze for added brightness.

• Add nuts for crunch: Toasted pecans or walnuts pair wonderfully here — just sprinkle on before serving.

For a more savory twist, consider combining this recipe with Cranberry Whipped Feta Dip with Hot Honey Drizzle. Or, if you’re entertaining, set this out alongside Sweet Potato Rounds with Brie, Cranberry, and Pecans for a complete holiday table.

Serving, Storing & Pairing

 What to Serve with This Dish

Once roasted and glazed, this cranberry-glazed roasted butternut squash, Brussels sprouts, and feta is incredibly versatile. It works beautifully as a standout side on a holiday table or a nourishing main dish for a cozy plant-forward dinner.

For festive meals, it pairs especially well with roasted poultry or glazed ham. But it also shines next to warm grain salads or creamy spreads. I love serving it alongside a fresh green dish like the Spinach Ricotta Bites — their creamy filling contrasts beautifully with the sweet-tart glaze here.

If you’re building a vegetarian spread, add a cozy option like the Roasted Potatoes and Chickpeas with Red Pepper Whipped Feta. Together, they create a flavorful and satisfying balance of creamy, roasted, and crisp textures.

Want to dress it up for entertaining? Drizzle extra glaze and garnish with pomegranate seeds for a jewel-toned finish that looks as impressive as it tastes.

 How to Store and Reheat

This dish stores and reheats beautifully — and might taste even better the next day.

To store:
Transfer cooled leftovers to an airtight container. Refrigerate for up to 4 days. The flavors meld and deepen overnight, making this an ideal make-ahead side for busy holidays.

To reheat:

• Oven method: Spread on a sheet pan and reheat at 375°F for 8–10 minutes. Add a splash of olive oil or maple syrup to refresh moisture.

• Microwave: Reheat in short bursts (30–60 seconds) in a microwave-safe dish. Cover loosely to prevent drying out.

• Don’t freeze: The glaze doesn’t hold up well in the freezer, and the texture of squash can turn mushy.

If using goat cheese instead of feta, add it fresh just before serving — it melts quicker and is best enjoyed soft, not reheated.

Frequently Asked Questions

1. Can I make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Feta ahead of time?

Absolutely. You can roast the vegetables and make the cranberry glaze up to 1 day in advance. Store them separately and combine just before serving. Add feta fresh for best texture.

2. What’s the best cheese: goat cheese or feta?

Both work beautifully. Feta adds a salty, crumbly bite while goat cheese brings a tangy creaminess that melts slightly into the glaze. It really comes down to your preference.

3. Can I use frozen vegetables instead of fresh?

It’s best to use fresh squash and Brussels sprouts for roasting. Frozen veggies tend to release too much moisture and won’t caramelize as well.

4. Is this dish vegetarian or vegan?

It’s vegetarian as written. To make it vegan, simply skip the cheese or use a dairy-free alternative, and swap the honey for maple syrup.

5. Can I add nuts for extra crunch?

Yes! Toasted pecans or walnuts add great texture and complement the sweetness of the glaze. Sprinkle them on just before serving for a perfect crunch.

Conclusion

There’s something incredibly comforting about how Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, and Feta brings together the best of fall in one bowl. From the caramelized vegetables to the tangy-sweet cranberry glaze and creamy cheese crumbles, it’s the kind of dish that invites second helpings and quiet moments around the table.

Whether you’re hosting a big holiday gathering or simply craving something hearty and nourishing, this recipe never fails to deliver. It’s easy enough for a weeknight and elegant enough for a special occasion.

If you’re in the mood to keep the fall flavors going, I highly recommend the Maple Pecan and Brie Stuffed Sweet Potatoes or the festive Sweet Potato Rounds with Brie, Cranberry, and Pecans. They round out the table beautifully and carry the same cozy spirit.

Loved this recipe?
Please consider rating it, leaving a comment, and sharing it with friends.
And don’t forget to follow Recipes by Sylvia on Pinterest for more fall recipes, holiday dishes, and kitchen inspiration you’ll actually use.

Print