Roasted Butternut Squash with Cranberries and Ripe Olives

Roasted Butternut Squash with Cranberries and Ripe Olives

We love this butternut squash recipe when the weather gets chilly. It's super easy to prepare with onion, black olives, cranberries and coriander for a delicious vegetarian autumn side dish.

  • prep
  • cook
  • 4 servings


  • 1 small (1 lb.) butternut squash, peeled, cut into 1-inch chunks (3-1/2 cups)

  • 1 small sweet onion, cut into 1-inch chunks (1 cup)

  • 2 tablespoons olive oil

  • 1 teaspoon ground coriander (optional)

  • 1 cup Lindsay┬« Small Ripe Pitted Olives

  • 1/2 cup dried cranberries

  • 1 tablespoon chopped fresh thyme leaves

  • Freshly ground black pepper

Cooking Directions

  1. Heat oven to 350┬░F.

  2. Combine squash and onion in a 15x10-inch jelly roll pan. Drizzle oil and, if desired, sprinkle coriander over vegetables.

  3. Toss well to coat vegetables with oil; spread in a single layer.

  4. Bake 15 minutes. Add olives and cranberries; toss well.

  5. Continue to bake 15 minutes or until squash is tender. Top with thyme leaves and pepper to taste.


  • Calories215
  • Fat11g
  • Protein2g
  • Cholesterol0mg
  • Total Carbs29g
  • Fiber6g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.