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Home » Recipes » Vegetables and Side Dishes

Roasted Butternut Squash and Brussels Sprouts

Published: Nov 19, 2022 by Bowl Me Over · Leave a Comment

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Roasted Butternut Squash and Brussels Sprouts are crispy and flavorful. This brussels sprouts recipe has all the holiday flavors that you crave in one side dish!

Next time try Steamed Brussels Sprouts - delicious every time!

Roasted Butternut Squash and Brussels sprouts in serving bowl.
Jump to:
  • Why you'll love this recipe
  • Ingredients
  • Instructions 
  • Equipment
  • FAQ's
  • Tips
  • Variations
  • Storage
  • Related recipes
  • Serve with
  • Butternut Squash and Brussel Sprouts Recipe

Why you'll love this recipe

Brussels sprouts are a great side dish for your holiday meal.  They are a healthy and simple side that pairs well with most meals.

You'll love this combination brussel sprouts, cranberries, and butternut squash recipe all in one!

Ingredients

Ingredients for vegetable side dish with print overlay.

For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

  • butternut squash - I prefer to buy butternut squash that has been peeled, sliced and diced. It's just so much work!
  • brussels sprouts
  • olive oil
  • Italian seasoning mix - if you'd prefer you could substitute ranch seasoning mix, or even use a teaspoon of salt with half a teaspoon black pepper.
  • pecans - walnuts or hazelnuts would be delicious as well!
  • dried cranberries - dried blueberries would be another great substitution.

Instructions 

Photo with instructions for making recipe, with print overlay.
Instructions for crispy roasted brussels sprouts recipe.

This is an overview of the instructions for the Roasted Butternut Squash and Brussels Sprouts. For the complete directions just scroll down to the bottom!

  1. Preheat oven.
  2. Peel and dice the butternut squash (if you didn't buy it already diced), Clean sprouts, remove any outer leaves that are brown. Slice Brussels sprouts.
  3. Add vegetables to a large mixing bowl. Add the olive oil and toss with Italian dressing mix.
  4. Place brussels sprouts and squash on pan. Spread the vegetables out in one even layer on a rimmed baking sheet. Place the sprouts cut side down. 
  5. Bake in the preheated, roast until fork tender.
  6. Remove from the oven. Top with pecans and cranberries. Serve and enjoy!

Equipment

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  • cutting board
  • knife
  • large mixing bowl
  • large rimmed baking sheet

FAQ's

Can I use frozen butternut squash?

Technically yes, but the squash will not come out as crispy. I really recommend using fresh butternut squash for this recipe.

Can I make this Thanksgiving recipe ahead?

I don't recommend making this ahead, but you can prep the veggies the day before and then bake when are you ready to enjoy your holiday meal.

How do I make sure my brussels sprouts are fresh?

Look for brussels sprouts that are firm. Also, smaller brussels sprouts are sweeter and more tender.

How do I know roasted Brussels sprouts are done?

Roasted Brussels sprouts should be crispy on the edges and fork-tender in the center.

Overhead photo of roasted butternut squash and Brussels sprouts.
You'll love these Crispy Brussels sprouts!

Tips

  • Making this dish for your Thanksgiving menu? Line your baking sheet for foil or parchment paper for easy clean up!
  • If your brussels sprouts are large quarter them instead of halving them. Roasted brussels sprouts are delicious when they are crispy and caramelized.
  • For crispy vegetables make sure they are completely dry so they don't steam. Additionally, spread them out on the sheet pan in one even layer.
  • Roasting them at high temperature will make them caramelize and roast perfectly!

Variations

Want to change up the flavors of this recipe?

  • Use roasted butternut squash seeds, roasted pumpkin seeds or sunflower seeds in place of the pecans.
  • Switch out the Italian dressing for garlic powder and parmesan cheese.
  • Add a pinch of red pepper flakes to make them spicy!
  • Add sliced red onion or shallot for a light onion flavor.
  • Finish your vegetables with a squeeze of fresh lemon juice or a balsamic vinegar glaze for a zesty flavor.
  • Add a generous drizzle of pure maple syrup
  • Top with crispy bacon - everything is better with bacon!
Cooked brussels sprouts and butternut squash in serving bowl with plates and forks in the background.
This is the best roasted brussels sprouts recipe!

Storage

Store: Allow the veggies to cool to room temperature. Store leftovers in the fridge in an airtight container for up to four days.

Freeze: Freeze leftovers in a freezer-safe bag for up to 12 months. Freezing will slightly change the texture of your roasted vegetables.

Reheat: For best results reheat leftovers at 350 degrees in the oven for 5 to 7 minutes. You can also reheat in the microwave for 30 seconds to a minute.

Related recipes

I'm a big fan of a great side dish - here are more of my favorites!

  • If you love brussels sprouts check out this sauteed brussels sprouts recipe.
  • Southern Collard Greens with Ham - this easy side is a delicious dish! The perfect side dish for any meal!
  • Looking for another healthy Thanksgiving side dish recipe? Try this buttered rutabagas recipe.
  • Love green vegetables? Then you don't want to miss this 3 Ingredient Green Beans recipe.
  • These lovely Asparagus Puff Pastry Bundles make the prettiest presentation, not to mention they taste AMAZING!

You can check out all of my favorite vegetable and side dish Thanksgiving recipes here!

Serve with

  • Start your meal with this easy recipe for Panera Butternut Squash Soup.
  • Save on extra dishes and try this Crockpot Turkey and Stuffing recipe.
  • You can't have brussel sprouts without this creamy mashed potatoes recipe.
  • These rolls from frozen bread dough are soft and yeast and are delicious with every meal.
  • Candied Sweet Potatoes is another comforting recipe for your holiday meal.
  • You can't have a meal without dessert so give this butter cake recipe a try. This recipe is so good. Rich and dense butter cake - be sure to serve it with a scoop of vanilla ice cream!

Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

Roasted Butternut Squash and Brussels sprouts in serving bowl.
Print Recipe Pin Recipe
5 from 1 vote

Butternut Squash and Brussel Sprouts Recipe

Easy to make veggie side dish is simple and flavorful. This great combination of ingredients makes this a delicious recipe, perfect for Thanksgiving dinner!
Prevent your screen from going dark
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Vegetables and Side Dishes
Cuisine: American
Servings: 6 servings
Calories: 202kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 4 cups butternut squash
  • 3 cups brussels sprouts
  • ¼ cup olive oil
  • 1 tablespoon Italian seasoning mix
  • ½ cup pecans
  • ¼ cup dried cranberries

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Preheat oven to 400 degrees. Place parchment paper on baking sheet, set aside.
  • Peel and dice the butternut squash into one inch pieces.
  • Clean Brussels sprouts and cut in half.
  • Add the brussel sprouts and raw squash to a large bowl. Add the olive oil and toss with Italian dressing mix.
  • Spread the vegetables in a single layer baking sheet. Place halved brussels sprouts cut side down on lined baking sheet.
  • Place in the hot oven. Bake 25 minutes shaking once about halfway through the cooking process. Roasting at high heat will help the caramelize.
  • Remove from the oven. Top the brussels sprouts with crunchy pecans and sweet tart cranberries. Serve and enjoy!

Notes

Tips
  • Making this dish for your Thanksgiving menu? Line your baking sheet for foil or parchment paper for easy clean up!
  • If your brussels sprouts are large quarter them instead of halving them. Roasted brussels sprouts are delicious when they are crispy and caramelized.
  • For crispy vegetables make sure they are completely dry so they don't steam. Additionally, spread them out on the baking sheet in one even layer.

Nutrition

Calories: 202kcal | Carbohydrates: 17g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 15mg | Potassium: 548mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10274IU | Vitamin C: 58mg | Calcium: 83mg | Iron: 2mg
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About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

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