As the days grow shorter and a chill fills the air, there’s nothing quite as comforting as a warm, flavorful meal that celebrates the bounty of winter. This Cranberry Glazed Sheet Pan Chicken and Winter Squash is exactly that – a vibrant, easy-to-make dish that brings together the sweetness of cranberries, the savory goodness of chicken, and the earthy flavors of seasonal squash. It’s a complete meal cooked on a single sheet pan, meaning minimal cleanup and maximum flavor. Forget slaving over a hot stove; this recipe is designed for busy weeknights (or cozy weekend dinners!).
Why You’ll Love This
- Easy Cleanup: One pan = happy cook! Seriously, the biggest chore is prepping the veggies.
- Flavorful & Balanced: The sweet and tart cranberry glaze perfectly complements the savory chicken and slightly sweet squash.
- Healthy & Nutritious: Packed with protein, vitamins, and fiber, this meal is good for you too.
- Customizable: Easily swap out the squash varieties or add other root vegetables you enjoy.
- Perfect for Fall & Winter: It embodies the cozy flavors of the season.
Ingredients & Equipment
Ingredients:
- 1.5 – 2 lbs Bone-in, Skin-on Chicken Thighs (about 6-8 thighs)
- 1 medium Butternut Squash, peeled, seeded, and cubed (about 4 cups)
- 1 medium Brussels Sprouts, trimmed and halved
- 1 Red Onion, cut into wedges
- 2 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Dried Thyme
- Salt and Pepper to taste
- For the Cranberry Glaze:
- 1/2 cup Cranberry Sauce (whole berry or jellied, your preference)
- 2 tbsp Maple Syrup
- 1 tbsp Dijon Mustard
- 1 tbsp Apple Cider Vinegar
- 1/4 tsp Cinnamon
Equipment:
- Large Sheet Pan
- Parchment Paper (optional, for easier cleanup)
- Large Mixing Bowl
- Small Bowl (for glaze)
- Whisk
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper (optional).
- Prepare the Vegetables: In a large mixing bowl, toss the butternut squash, Brussels sprouts, and red onion with 1 tbsp olive oil, garlic powder, paprika, thyme, salt, and pepper. Spread in a single layer on the prepared sheet pan.
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt and pepper. Place the chicken thighs amongst the vegetables on the sheet pan.
- Roast: Roast for 20 minutes.
- Make the Glaze: While the chicken and vegetables are roasting, whisk together the cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and cinnamon in a small bowl.
- Glaze & Finish: After 20 minutes, remove the sheet pan from the oven. Brush the cranberry glaze generously over the chicken thighs.
- Continue Roasting: Return the sheet pan to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
- Rest & Serve: Let the chicken rest for 5 minutes before serving. Garnish with fresh thyme, if desired.
Pro Tips
- Don’t overcrowd the pan: Overcrowding will steam the vegetables instead of roasting them. Use two sheet pans if necessary.
- Skin-on, bone-in chicken thighs are best: They stay juicy and flavorful during roasting.
- Adjust the glaze to your liking: If you prefer a tangier glaze, add a little more apple cider vinegar. For a sweeter glaze, add more maple syrup.
- For extra crispy Brussels sprouts: Roast them for a few minutes longer, keeping a close eye to prevent burning.
- Spice it up: Add a pinch of cayenne pepper to the glaze for a little heat.
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through. The chicken and squash are also delicious cold in salads or wraps. To freeze, allow the dish to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Print
Cranberry Glazed Sheet Pan Chicken and Winter Squash
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This easy fall sheet pan meal combines roasted butternut squash, chicken apple sausage, crisp apples, and hearty kale with warm autumn spices. It’s a cozy, one-pan meal perfect for weeknights, meal prep, or any time you’re craving a little comfort straight from the oven.
Ingredients
5 cups butternut squash – peeled and cubed
12 oz chicken apple sausage – sliced
1 cup firm apples – cubed
1 cup kale – chopped and stems removed
2 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon cracked black pepper
½ teaspoon smoked or sweet paprika
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground coriander
¼ teaspoon dried thyme
Pure maple syrup – for drizzling
Instructions
1. Preheat oven to 425°F. Line a large sheet pan with foil or parchment paper.
2. In a large bowl, combine squash, sausage, apples, and kale. Drizzle with olive oil and add all spices. Toss until evenly coated.
3. Spread mixture evenly on the prepared sheet pan. Roast for 20-25 minutes, or until squash is fork-tender and edges are golden.
4. Remove from oven and drizzle lightly with maple syrup. Serve warm.
Notes
Prep ahead by chopping ingredients the night before.
Use firm apples like Honeycrisp or Fuji for best texture.
For extra crunch, sprinkle toasted pecans or pumpkin seeds on top.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave before serving.
Gluten-free and dairy-free as written – easy to customize!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Sheet Pan, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 9g
- Sodium: 760mg
- Fat: 24g
- Saturated Fat: 5g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 45mg