A flavorful and healthy side dish that will please everyone at the table, Roasted Butternut Squash with Spinach and Cranberries is super simple to make. Tender sweet butternut squash is roasted with red onions then tossed with fresh baby spinach and dried cranberries for one easy vegetarian dish.

This easy Roasted Butternut Squash with Spinach and Cranberries is the most amazing vegetarian side dish ever. TheSuburbanSoapbox.com

Fall is filled with deliciousness. Everything about it is filled with warm, cozy spices and sweet, hearty vegetables. And Butternut Squash is my favorite thing to make either for salads or just a tasty, healthy dinner.

This Roasted Butternut Squash recipe is my favorite. It’s inspired by a ready made side dish I had at Wegman’s and, seriously, crave it several times a week. The squash is oven roasted with red onion until tender and caramelized then I toss it with fresh baby spinach. Throw in some dried cranberries and you have one serious side dish without really working too hard at all.

Even though it’s early, I’m building the most epic Thanksgiving menu ever. I still haven’t decided between my favorite Citrus Butter Turkey or this new Sage Pesto Turkey, but either way it will be amazing.

But really, it doesn’t matter because it’s all about the sides….am I right? I could totally skip the turkey and not even miss it. Just piles of stuffing and sweet potato casserole drenched in gravy, now that’s my kind of Thanksgiving.

 But for those of you that need something a little healthy…or that guest that’s vegetarian AND gluten-free……Roasted Butternut Squash with Spinach and Cranberries is always a winner.

This easy Roasted Butternut Squash with Spinach and Cranberries is the most amazing vegetarian side dish ever. TheSuburbanSoapbox.com


If you’ve never experienced the magic of roasting butternut squash in the oven, you are going to LOVE this. 

Butternut Squash, also known as butternut pumpkin or gramma, is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to what pumpkin does. It has beige skin and orange  pulp with a pocket of seeds in the blossom end.

You can eat Butternut Squash raw if it’s shaved or shredded finely. But it really shines when you roast it in the oven.

Oven roasting butternut squash brings out it’s natural sweetness giving it a flavor similar to a baked potato. And it’s super simple to make.

What’s better, butternut squash is loaded with potassium helping to lower blood pressure. It’s also known to aid in digestion and may help decrease cancer risk, boost immune function and manage diabetes.

I just think it tastes heavenly so the health benefits are just a bonus.

This easy Roasted Butternut Squash with Spinach and Cranberries is the most amazing vegetarian side dish ever. TheSuburbanSoapbox.com


For this recipe, specifically, I do use peeled butternut squash so you can get each and every piece caramelized. It is much easier to roast a whole squash before peeling because it can be a bit tricky to peel.

For best results, peel the butternut squash using a vegetable peeler or sharp knife moving the peeler/knife in a downward motion away from you starting at the stem end. I use long strokes to peel my squash but take your time and your patience will be rewarded.


Using a sharp knife, cut off the stem end and slice the squash in half vertically. Use a spoon to scoop out the seeds. Place the cut side down and dice the halves into cubes. 

That’s it! So easy.


  • To ensure even cooking, make sure all your squash is cut into evenly sized pieces.
  • If your squash is too hard to cut safely, pop it in the microwave for a couple minutes to soften it up. 
  • Use a sharp knife, a dull knife is a dangerous kitchen tool especially when you’re cutting something hard like squash.
  • When roasting, spread your squash out in an even layer to promote caramelization. Squash that’s close together will not allow it to roast perfectly and won’t get those wonderful tasty brown bits on it.

This easy side dish is…well, super easy to make. Tender, sweet oven Roasted Butternut Squash is tossed with dried cranberries and fresh spinach for the perfect contrast of flavors and color. It’s like a little bowl of jewels sitting on your dining table. Even a non-veggie lover would be tempted to dive right in. The perfect addition to your Thanksgiving extravaganza.


If you like this roasted butternut squash, you will also love this super easy Butternut Squash Soup. It’s like a big bowl of fall. Or try this easy roasted Acorn Squash, it’s loaded with spiced, fall flavor as is this simple roasted Delicata Squash. What I love most about Delicata Squash is, you can even eat the skin so…..no peeling!

Roasted Amaretto Gingersnap Acorn Squash | TheSuburbanSoapbox.com



Get the Recipe: Roasted Butternut Squash with Spinach and Cranberries

Roasted Butternut Squash tossed with spinach and cranberries is the absolute BEST and easiest side dish for every occasion.
5 from 5 votes


  • 3 cups diced Butternut Squash
  • 1 large red onion, chopped
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 1 1/2 cups fresh baby spinach
  • 1/2 cup dried cranberries


  • Preheat oven to 375 degrees.
  • In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine.
  • Spread the squash mixture in an even layer on a baking sheet.
  • Roast the squash for 25-30 minutes or until fork tender and golden.
  • Transfer the squash to a serving bowl and toss with the spinach and cranberries.
  • Serve immediately.
Serving: 0g, Calories: 103kcal, Carbohydrates: 18g, Protein: 1g, Fat: 3g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 397mg, Potassium: 315mg, Fiber: 2g, Sugar: 8g, Vitamin A: 8145IU, Vitamin C: 18.2mg, Calcium: 45mg, Iron: 0.8mg