The first time I made Maple-Roasted Beets and Butternut Squash with Caramelized Onions, Sage, and Cranberries, it was for a Friendsgiving potluck. I had grand visions of showing up with a side dish so elegant and flavorful that it would earn me a permanent spot on the “must-invite” list. Spoiler alert: It worked. This recipe manages to be both sophisticated and homey, blending the sweetness of maple syrup and raisins with earthy roasted beets and creamy goat cheese.

It’s the kind of dish that feels at home on any table. Serve it alongside a holiday roast for a fancy dinner, spoon it over a grain bowl for a cozy weeknight meal, or use it to brighten up a potluck spread. Wherever it goes, this dish delivers comfort and elegance in equal measure.

The best part? This Maple-Roasted Beets and Butternut Squash recipe is surprisingly versatile. Leftovers are a dream—you can toss them into a salad, stir them into pasta, or even blend them into a soup when you’re low on ingredients. It’s one of those recipes that keeps on giving, and every iteration feels like a treat.

You can make this anytime, but this dish brings together a few of winter’s most reliable flavors—maple syrup, sage, and caramelized onions—paired with roasted vegetables that turn golden and tender in the oven. Dried cranberries and golden raisins add a pop of tart sweetness that balances the earthy richness of the beets and butternut squash.

And then there’s the goat cheese. Oh, the goat cheese. A sprinkle over the warm roasted veggies creates a creamy, tangy contrast that elevates the entire dish. It’s the kind of finishing touch that makes the recipe feel luxurious without being overly complicated.

Did I mention it’s all made on a single baking sheet? That means minimal cleanup, which is a win whether you’re hosting a crowd or just cooking for yourself on a busy evening. Tossing the vegetables in maple syrup and walnut oil ensures that they caramelize beautifully in the oven, while the sage and onions infuse the entire dish with warmth and depth.

The roasted veggies are tender and naturally sweet, the onions are silky and caramelized, and the cranberries and raisins add delightful chewiness. Fresh sage provides just the right amount of herbal brightness, and the goat cheese ties everything together with its creamy tang. I just love this dish any time of year, and I know you will too!

Maple-Roasted Beets and Butternut Squash with Caramelized Onions, Sage and Cranberries

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Using just one baking sheet, this sweet and scrumptious Maple-Roasted Beet and Winter Squash recipe melts together with caramelized onions, fresh sage, sweet cranberries, and golden raisins. A perfect side dish all winter long!

• Author: Amanda MacArthur
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4-6 Servings 1x
• Category: Sides & Sauces

Ingredients

Scale 1x2x3x

• 1 medium red beet
• 1 butternut squash (or any winter squash)
• 4 Tbsp walnut oil, divided
• 1/2 cup real maple syrup
• 1/2 tbsp cinnamon
• 2 medium yellow onions
• 1/4 cup dried cranberries
• 1/4 cup golden raisins
• 2 Tbsp chopped fresh sage
• 1/4 cup goat cheese
• Salt and pepper

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Instructions

1. Preheat oven to 375°F.
2. Cut the ends off and peel your beet and butternut squash. Cut squash in half lengthwise to remove and toss seeds, or save for roasting later, and then cut squash into 1/2″ chunks and add to baking sheet, or in a bowl. Cut beet into 1/4″ morsels.
3. Drizzle half the walnut oil over the squash and beets, along with the maple syrup, then sprinkle with cinnamon, salt and pepper. Toss.
4. Remove peel from onion and slice into 8ths, rub with remaining oil, then sprinkle with salt and pepper and add to baking sheet. Bake for 20 minutes or until soft, then turn off the oven and let rest for 10 more minutes.
5. When done, toss in a serving dish with dried cranberries, golden raisins, and fresh sage. Then, sprinkle with goat cheese and serve warm.

Whether you’re preparing a festive feast or looking to make an ordinary dinner feel special, Maple-Roasted Beets and Butternut Squash with Caramelized Onions, Sage, and Cranberries is the perfect choice. Its balance of sweet, savory, and earthy flavors will have everyone coming back for seconds (and maybe thirds).

If you give this Maple-Roasted Beets and Butternut Squash recipe a try, let me know in the comments! I’d love to hear how it turned out for you, whether you stuck to the original or added your own twist. This is a dish that invites creativity, so have fun with it!