Roasted Brussels Sprouts and Butternut Squash Recipe

If you’re on the hunt for a side dish that’s bursting with fall flavors and perfect for cozy dinners or holiday feasts, then this Roasted Brussels Sprouts and Butternut Squash Recipe is going to become your new go-to. Trust me, the sweet warmth of cinnamon-spiced butternut squash paired with crispy, caramelized Brussels sprouts, toasted pecans, and tart cranberries makes for a fan-freaking-tastic dish that feels both comforting and a little fancy. Stick around and I’ll walk you through everything so you nail it in your kitchen.

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Ingredients You’ll Need

The magic of this Roasted Brussels Sprouts and Butternut Squash Recipe comes down to the simple, wholesome ingredients that complement one another so well. Choosing fresh veggies and good-quality maple syrup makes all the difference, so grab those from your local market or farmer’s stand if you can.

• Brussels sprouts: Look for firm, bright green sprouts without yellowing leaves to ensure freshness.
• Olive oil: The roasting oil, opt for extra virgin for better flavor.
• Salt: Enhances the natural flavors; sea salt or kosher salt works best here.
• Butternut squash: Peeled, seeded, and cubed evenly for perfect roasting every time.
• Maple syrup: Pure maple syrup adds a lovely natural sweetness—don’t substitute with pancake syrup!
• Ground cinnamon: Just a pinch to warm up the butternut squash flavor beautifully.
• Pecan halves: Toasted for deep nuttiness; fresh pecans make this extra special.
• Dried cranberries: The tartness balances the sweetness and adds color and chew.

Variations

I love how flexible this recipe is! Over the years, I’ve switched it up based on seasonality and mood, so feel free to make it your own. You can easily tweak the sweetness, add new textures, or even make it vegan-friendly.

• Add some heat: When I want a little kick, I sprinkle red pepper flakes on the Brussels sprouts before roasting—so good!
• Swap nuts: Walnuts or almonds work just as well as pecans if you prefer or need a different nut option.
• Make it vegan: This recipe is naturally vegan, but make sure any syrup you use is plant-based if you’re strict about ingredients.
• Seasonal herbs: Toss in fresh thyme or rosemary right before serving for an herby twist that’s great in winter months.

How to Make Roasted Brussels Sprouts and Butternut Squash Recipe

Step 1: Prepare and Roast the Brussels Sprouts

Start by trimming the ends off your Brussels sprouts and peeling away any yellow or loose outer leaves. Then slice each sprout in half—it helps them cook evenly and caramelize beautifully. Toss them in a bowl with 2 tablespoons of olive oil and a pinch of salt so every piece gets coated. Lay them cut side down on a foil-lined baking sheet (this encourages nice browning) and pop them in a 400°F oven. Roast for about 20-25 minutes, turning them in the last 5-10 minutes to get even caramelization without burning. You’ll know they’re done when the cut sides have a golden, slightly charred look that isn’t blackened. I discovered that flipping too early results in less crispy sprouts, so be patient!

Step 2: Roast the Butternut Squash with Cinnamon and Maple

While the Brussels sprouts roast, prepare the butternut squash by peeling, seeding, and cutting it into 1-inch cubes. Toss the cubes in a bowl with olive oil, maple syrup, and ground cinnamon until they’re evenly coated—this combo creates that irresistible sweet-spiced aroma that fills the kitchen. Spread the cubes in a single layer on another foil-lined baking sheet. Roast at 400°F for about 20-25 minutes, flipping halfway through so they cook and brown evenly. The squash should be tender and just caramelized on the edges when it’s ready.

Step 3: Toast Pecans to Bring Out Their Flavor

While your veggies are roasting, toast the pecans on a separate baking sheet lined with parchment paper at 350°F for about 5 minutes. Keep a close eye on them because pecans can go from perfectly toasted to burnt in a flash. You’re looking for a rich color and a nutty aroma. Toasting adds a whole new depth of flavor and crunch that you just can’t skip, in my opinion.

Step 4: Assemble Everything Together

Once everything’s roasted and toasted, simply combine the Brussels sprouts, butternut squash, pecans, and dried cranberries in a large bowl. Here’s where you can adjust sweetness too—add 2 to 4 tablespoons of maple syrup if you want a sweeter profile, but do it gradually so you don’t overpower the savory notes. Toss everything lightly to marry those flavors and textures.

How to Serve Roasted Brussels Sprouts and Butternut Squash Recipe

Garnishes

I usually sprinkle a bit of fresh chopped parsley or thyme on top—just for color and a fresh taste pop. Sometimes I add a little crumbled goat cheese or feta if I want a creamy element that contrasts perfectly with the sweet and savory flavors.

Side Dishes

This recipe pairs beautifully with roast chicken, turkey, or even pork tenderloin. On casual nights, I love serving it alongside quinoa or wild rice for a wholesome vegan meal. It also works well as part of a Thanksgiving spread when you want to add some vibrant veggies to the table.

Creative Ways to Present

For special occasions, I try serving this dish in a hollowed-out pumpkin or squash bowl—it looks festive and adds a rustic vibe. Another fun idea is plating each serving in small cast-iron skillets to keep them warm and create a cozy presentation that guests love.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 4 days. When I store mine, I let the dish cool completely before refrigerating to avoid sogginess. The textures hold up surprisingly well!

Freezing

I generally don’t freeze this one because roasted veggies tend to lose some crispness, but if you want to, spread cooled Brussels sprouts and butternut squash on a baking sheet to freeze individually before transferring to a freezer bag. Use within 2 months for best quality.

Reheating

To reheat, I recommend warming leftovers in a 350°F oven for 10-15 minutes to bring back some crispness, or give them a quick sauté in a hot pan with a little olive oil for a fresh-baked texture boost.

FAQs

Final Thoughts

I absolutely love how this Roasted Brussels Sprouts and Butternut Squash Recipe brings so many delicious fall flavors together in one bowl. When I first made it, my family went crazy for the sweet, savory, and crunchy elements all mingling so perfectly. It’s one of those dishes that feels special enough for holidays but simple enough for weeknights. Give it a try—you’ll enjoy it as much as I do, and I promise it’ll become a new staple in your recipe rotation!

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