Roasted Butternut Squash and Brussels Sprouts Salad! Butternut squash and brussels sprouts are my favorite ingredients for fall-themed salads, and this one is roasted with maple syrup for all the fall feels! So cozy, beautiful, and healthy.
Two of my favorite fall ingredients in a salad: butternut squash and brussels sprouts. They are roasted with maple syrup and then tossed with dried cranberries and pumpkin seeds.
By now, you probably think I am obsessed with all things fall, and that’s because I absolutely am!
I have posted recipes for slow cooker apple cider, the best apple pie ever (with pre-cooked apple filling!), and maple glazed donuts…not to mention my kale and apple salad, stuffed acorn squash, and apple bundt cake. And I promise, it will only get better and better!
I also promise that this roasted butternut squash and brussels sprouts salad is everything you’ve ever dreamed of!
Butternut Squash and Brussels Sprouts Salad Ingredients
You only need a few ingredients to make this beautiful butternut squash and brussels sprouts salad:
- Butternut squash: Peeled and cut into 1/2 inch cubes. Cutting a butternut squash requires a sharp knife and some strength. For tips on how to cut a butternut squash, see “How to Cut Butternut Squash” section below.
- Brussels sprouts: Trimmed and halved.
- Olive oil
- Salt and pepper
- Maple syrup: This will add sweetness and another flavor dimension.
- Dried cranberries: I love the contrast and texture cranberries give to this salad.
- Pumpkin seeds: Adds texture and a nice crunch.
How to Make Butternut Squash and Brussels Sprouts Salad
This is a super easy recipe! You don’t even need a salad dressing because the veggies are already packed with so much flavor.
- Preheat oven to 450 degrees F.
- On a large sheet pan, toss the butternut squash with olive oil, salt and pepper. Make sure that the pan is not overcrowded. If it’s overcrowded, it will steam and not roast. Do the same with the Brussels sprouts, cut side down. Roast for about 15-20 minutes.
- Then, remove from oven and drizzle about 2 tablespoons of maple syrup over each sheet pan and stir to coat, flipping the veggies for even browning on all sides. Roast for an additional 8-10 minutes. Adding the maple syrup during the last 8-10 minutes will prevent the syrup from burning.
- Assemble: Toss the roasted veggies with dried cranberries and pumpkin seeds. Drizzle with some more olive oil and maple syrup.
Tips for Roasting Vegetables to Perfection
The first and most important thing to remember is to always roast at high temperature. My go-to is 425 or 450 degrees F, depending on which vegetable I am roasting.
The second rule I never break when roasting vegetables is giving them space to roast. I try to keep the veggies about 1 inch apart on the sheet pan. If needed, I use two or more sheet pans.
How to Cut Butternut Squash
I remember the first time I tried cutting a butternut squash. It took me a good 40 minutes and lots of wrestling with it…yeah, no good. Sometimes failure eventually leads to success….and such is the case with me and butternut squash.
Here’s how to do it in 5 minutes:
- First, get a sharp chef’s knife! If you don’t have a sharp knife, you can try the microwave method to soften the butternut squash. Simply cut a few slits throughout the squash and microwave for 1-2 minutes. It should be slightly softened on the outside and easier to handle.
- Cut off the bottom and top.
- Peel the butternut squash using a peeler or a knife. I love using my Y-peeler!
- Cut the butternut squash in half, splitting the fat bottom from the longer end.
- Slice each half lengthwise. Scoop out the seeds.
- Cut into cubes.
That’s all! A pretty simple yet beautiful fall salad. Because I am such a huge fan of brussels sprouts and butternut squash, I’ll be making this a lot for dinners, parties, and potlucks.
More savory fall recipes:
- Stuffed Acorn Squash with Wild Rice and Mushrooms
- Roasted Brussels Sprouts Salad with Cranberries
- Kale and Apple Salad with Candied Pecans and Pumpkin Seeds
Thank you for reading and please don’t forget to pin this recipe!
- The butternut squash should be cut into same size cubes for even roasting. Aim for 1/2 inch cubes.
- Roast at high temperature! I always roast veggies at 425 or 450 degrees F, depending on what I’m roasting, For butternut squash and Brussels sprouts, 450 degrees is fine. The brussels sprouts will most likely be ready before the butternut squash.
- Give them space! Keep the veggies about 1 inch apart on the sheet pan to avoid steaming. Use multiple sheet pans if needed.
- Flipping or turning the veggies about 3/4 of the way through roasting helps get that beautiful golden brown color.
Butternut Squash and Brussels Sprouts Salad
- 1 medium butternut squash, peeled and cut into 1/2 inch cubes
- 1.5 pounds brussels sprouts, trimmed and halved
- 4 tablespoons olive oil, plus more as needed
- 1 teaspoon Kosher salt
- Freshly ground black pepper to taste
- 4 tablespoons maple syrup, plus more for final drizzle
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- Preheat oven to 450 degrees F.
- On a large baking sheet, toss the cubed butternut squash with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Use 2 sheet pans if needed to avoid overcrowding the pan. Overcrowding leads to steaming instead of roasting.
- On another large baking sheet, toss the Brussels sprouts with about 1-2 tablespoons olive oil, Kosher salt (about 1/2 teaspoon), and ground black pepper to taste. Place the brussels sprouts flat side down. Use 2 sheet pans if needed to avoid overcrowding.
- Roast the butternut squash and brussels sprouts for 15-20 minutes. Then, remove from oven and drizzle about 2 tablespoons of maple syrup over each sheet pan and stir to coat, flipping the veggies for even browning on all sides. Return to oven and roast for an additional 8-10 minutes or until golden brown and tender. Note: The brussels sprouts may be done before the butternut squash is, depending on how big they are.
- In a large serving bowl, toss the roasted butternut squash, roasted brussels sprouts, dried cranberries, and pumpkin seeds. Drizzle with some more olive oil and maple syrup. Enjoy warm or cold!
- Make ahead: You can pre-cut the brussels sprouts and the butternut squash 1-2 days in advance. Butternut squash: If pre-cutting the butternut squash, I'd recommend not cutting the squash with the microwave method (see "how to cut butternut squash above"), which slightly softens it before cutting. If you have a sharp knife, you shouldn't have any problems cutting the squash.
- Storing: Store in an airtight container for up to 2 days.