Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 2: Prepare the Butternut Squash

1. Peel and Cut: Using a sharp knife, carefully peel the butternut squash. Cut off both ends, slice it in half lengthwise, and scoop out the seeds with a spoon. Cut the squash into 1-inch cubes for even roasting.
2. Season the Squash: In a large mixing bowl, combine the squash cubes with olive oil, salt, black pepper, ground cinnamon, ground nutmeg, and fresh thyme leaves (if using). Toss well to ensure all pieces are evenly coated with the seasoning.

Step 3: Roast the Squash

1. Arrange on Baking Sheet: Spread the seasoned squash cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to roast evenly and become caramelized.
2. Roast: Place the baking sheet in the preheated oven and roast for 30-35 minutes, turning the squash halfway through cooking. The squash should be tender and slightly golden on the edges when done.

Step 4: Prepare the Cranberry Glaze

While the squash is roasting, prepare the cranberry glaze.

1. Combine Ingredients: In a medium saucepan, combine the fresh or frozen cranberries, pure maple syrup (or honey), orange juice, balsamic vinegar, grated orange zest, salt, and black pepper.
2. Cook the Glaze: Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
3. Adjust Consistency: If the glaze becomes too thick, you can add a tablespoon of water or orange juice to reach your desired consistency.
4. Blend (Optional): For a smoother glaze, you can use an immersion blender or transfer the mixture to a blender and puree until smooth. Be cautious with hot liquids in a blender. Alternatively, you can leave the glaze chunky for texture.

Step 5: Combine Squash and Glaze

1. Transfer Squash to Serving Dish: Once the squash is roasted, remove it from the oven and transfer it to a large serving bowl or platter.
2. Add the Glaze: Pour the cranberry glaze over the roasted squash, gently tossing to coat all the pieces evenly.

Step 6: Garnish and Serve

1. Add Nuts (Optional): Sprinkle chopped pecans or walnuts over the glazed squash for added crunch and flavor.
2. Garnish: Finish with fresh thyme sprigs or chopped parsley and a sprinkle of additional orange zest for a burst of color and freshness.
3. Serve Warm: This dish is best enjoyed warm. Serve it immediately as a side dish to your main course.