Slices of Delicata Squash and Sweet Potatoes, roasted to tender perfection and topped with a Cranberry Gastrique Glaze, will add a touch of elegance to your Holiday Table.
Welcome to Holiday Side Dish Week......
Heather from Hezzi D's Books and Cooks hosts this annual event. This year, she invited us to share Holiday Side Dishes on Monday, Wednesday, and Friday. I don't know about you but I am happy to get some new ideas for my Holiday Table.
In our family, certain holiday foods are non-negotiable. Thanksgiving always features Turkey, Stuffing, Mashed Potatoes, and Corn. Pumpkin and Apple Pie are a given for dessert. So when I am feeling creative, I turn to the sides I'm serving and maybe add a third dessert because, after all, this is a day for feasting.
My sides always include sweet potatoes, so I decided to share this Squash and Sweet Potato dish with you first for this event. Past sweet potato dishes include Sweet Potato Casserole with Pretzel Pecan Streusel, Roasted Vegetable Soup with Pomegranate, Sweet Potato Cranberry Quick Bread, and Sweet Potato Salad.
More Side Dish Recipes from our 2026 Participants:
- Roasted Mushrooms from Hezzi-D’s Recipe Box
- Roasted Delicata Squash and Sweet Potatoes with Cranberry Glaze from A Day in the Life on a Farm
- Parmesan Butternut Squash from Jolene’s Recipe Journal
- Homemade Mushroom Rice Pilaf from A Kitchen Hoor’s Adventures
- Gluten Free Magic Chicken Bites from Sneha’s Recipe
- Sausage Tortellini Soup from Art of Natural Living
- Loaded Baked Potato Casserole with Fried Onions from Blogghetti
- Beer Macaroni and Cheese from The Spiffy Cookie
- Jalapeno Cheddar Swirls from Magical Ingredients
- Potato, Corn, & Pepper Skillet with Pancetta from Karen’s Kitchen Stories
This easy side dish becomes fancy with a Cranberry Gastrique. Don't worry, that is just an easy, quick cranberry sauce with a fancy name. This dish will add color and elegance to your Holiday Table.
Yield: 8-10 servings
Roasted Delicata Squash and Sweet Potatoes with Cranberry Gastrique.
Slices of Delicata Squash and Sweet Potatoes, roasted to tender perfection and topped with a Cranberry Gastrique Glaze, will add a touch of elegance to your Holiday Table.
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Ingredients
- 4 Delicata Squash, halved, seeded and sliced into moons about 1/2" thick
- 4-5 Sweet Potatoes, peeled and cut into 3/4" rounds
- 2 T. olive oil
- salt and pepper, to taste
- 1 t. dried thyme, divided
- 8 oz. fresh cranberries
- 1 1/2 c. sugar
- 2 c. red wine vinegar
Instructions
- Place the squash and potatoes into a large bowl. Add the olive oil, then season with salt, pepper, and 1/2 teaspoon of thyme. Toss to coat, then spread onto a baking tray covered with parchment or a silicone mat.
- Roast in a preheated 425* oven for about an hour, until vegetables are tender and golden-brown.
- While vegetables roast, place the cranberries, sugar, vinegar, and remaining thyme in a saucepan over medium heat. Season with salt and pepper. Cook, stirring occasionally, until the cranberries burst and soften and the sauce thickens to a syrup consistency, about 1/2 hour.
- Arrange the squash and sweet potatoes onto a platter, drizzle with some of the cranberries, and serve the remaining cranberries alongside the dish.
Notes
Adapted from a recipe found in Epicurious.
Nutrition Facts
Calories
387Fat (grams)
4 gSat. Fat (grams)
1 gCarbs (grams)
86 gFiber (grams)
8 gNet carbs
78 gSugar (grams)
49 gProtein (grams)
4 gSodium (milligrams)
109 mgCholesterol (grams)
0 mg
Property of A Day in the Life on the Farm
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