The most amazing fall side dish: Maple Roasted Butternut Squash and Brussels Sprouts! All my favorite ingredients in one bowl.
This one is tossed and roasted with maple syrup for all those cozy fall flavors. This butternut squash and Brussels sprouts dish is perfect for the holidays. Really easy to make and prep-ahead friendly.
I promise, everyone will love it. It’s so delicious that it for sure will be gone in seconds!
My guests always rave about this maple roasted butternut squash and Brussels sprouts side dish. It’s super easy to make and tastes absolutely amazing. So, so delicious!
The vegetables are perfectly caramelized with maple syrup. I also love the texture in this dish. The sprouts are oven-roasted until tender yet crisp in the center, and the squash is perfectly tender. The pumpkin seeds add a nice crunch and the dried cranberries add great flavor contrast and sweetness.
Why we love these roasted butternut squash and Brussels sprouts:
- Simple and easy to make: Nothing too complicated here. Just roast everything and toss to combine.
- PACKED with flavor: Seriously, golden brown maple roasted veggies are the best!
- Lots of great texture from the veggies and the add-ons, which are also customizable. Use your favorite add-ons.
Seriously, this roasted butternut squash and Brussels sprouts dish is very simple and you only need 7 basic ingredients. Ready in 40 minutes or less!
No Dressing Needed
What I love about this roasted butternut squash and Brussels sprouts dish is that you don’t need to toss it with any sort of dressing. Yes, that’s right!
The butternut squash and Brussels sprouts are tossed with maple syrup after they have roasted for a good 20 minutes, and then returned to the oven to continue roasting until caramelized. It’s seriously PACKED with flavor. This process adds the perfect amount of sweetness, which complements the savory flavors of the roasted vegetables.
However, if you’d like to drizzle your favorite dressing over this side dish, feel free to do that. A balsamic glaze would go really well with it.
Roast at High Temperature
There are 2 rules I never break when it comes to roasting vegetables. First, roast at a high oven temperature for proper browning. Second, don’t overcrowd the pan, otherwise the veggies will steam rather than roast.
I’d recommend roasting these vegetables at a high temperature, 450 degrees F. Brussels sprouts and butternut squash do really well at this temperature. However, if your oven tends to run very hot, 425 degrees F will do.
The Brussels sprouts need to be roasted flat side down for about 15 to 18 minutes, undisturbed, so they can get that golden brown caramelization. The diced butternut squash needs to be roasted a little longer, about 22 to 25 minutes.
How to Cut Butternut Squash
Now, if you’re tight on time, you can always buy pre-cubed butternut squash at your local store, and then cut them into smaller pieces if needed. It saves a lot of time! Or if you prep your veggies in advance, pre-cut the veggies and store in the fridge for later.
Here’s how to cut butternut squash in just six simple steps:
- Cut off the top ends.
- Peel with a vegetable peeler. The skin should peel easily.
- Cut the peeled squash into 2.
- Scrape out the seeds using a spoon.
- Cut the squash into slices, about ½ inch thick.
- Dice into cubes.
You only need a handful of ingredients to make this roasted butternut squash and Brussels sprouts side dish. Below are a few helpful ingredient notes from my recipe testing. As always, the listed quantities can be found in the recipe card down below.
- Butternut squash: Peeled and cut into ½ inch cubes.
- Brussels sprouts: Trimmed and cut into half from top to bottom. These will be roasted flat side down so they develop a beautiful golden brown color.
- Olive oil, salt, and pepper for roasting
- Add-ons, such as toasted pumpkin seeds and dried cranberries
This side dish takes only a few steps to make. It’s super easy and the ingredients can be prepped ahead of time.
Step 1 | Roast the vegetables
In a sheet pan, toss the cubed squash with olive oil, salt, and pepper. In another sheet pan, tossed the halved Brussels sprouts also with olive oil, salt, and pepper. Roast at 450 degrees F. The sprouts should take 15 to 18 minutes, and the squash 22 to 25 minutes.
We roast these in separate sheet pans for 2 reasons: 1) Brussels sprouts take less time to roast, and 2) We need to give both vegetables ample space on the pan so that air and heat circulate properly for caramelization.
Step 2 | Toss with maple syrup and continue roasting
Remove from the oven when ready and toss with maple syrup. Return to the oven and continue roasting for another 5 to 8 minutes, until caramelized. Make sure the syrup doesn’t burn.
Step 3 | Toss all ingredients together
Let the roasted veggies cool down slightly for just a few minutes. Then transfer to a large bowl and toss with pumpkin seeds and dried cranberries. Finish with an extra drizzle of maple syrup to taste.
There’s no need for a salad dressing here! Everything is already packed with tons of perfectly balanced sweet and savory flavors. Just a few extra drizzles of maple syrup will do.
Add-ons and Variations
You can get creative with the add-ons for this wonderful side dish. I always go for pumpkin seeds and dried cranberries for that crunchy texture and added sweet flavor profile.
Other great add-ons:
- Pecans or walnuts
- Diced fresh apples
- Pomegranate seeds
- Feta or goat cheese
Prep Ahead Tips
I would recommend making this dish the same day you’re serving it, but you can always prep the ingredients ahead of time. I always do this whenever I know I will be making multiple things at once (ahem, Thanksgiving).
- Trim and cut the Brussels sprouts, and store in a sealed bag or container for up to 3 days in the fridge.
- Dice the butternut squash, and store in a sealed bag or container for up to 3 days in the fridge.
- Prepare any add-ons that need extra time to prepare, such as bacon or candied pecans.
Other Amazing Holiday Side Dishes
If you’re looking for other amazing holiday side dishes, give these a try:
To get that nice golden brown caramelization, I’d recommend 450 degrees F. If your oven tends to run hot, 425 degrees F is fine too, but they may need an extra few minutes.
It’s not needed. Everything is already packed with flavor from the roasted veggies and the maple syrup.
I’d recommend making this dish the same day you’re serving it. The vegetables can turn soggy and mushy when refrigerated overnight. To save time, you can pre-dice and cut the butternut squash and Brussels sprouts up to 3 days in advance.
I like it somewhere in between, at room temperature. Either way, it’s delicious!
This recipe was published in 2019 and updated in November 2022 to include new photos and information.
Tips for Success
- Use separate sheet pans to roast each vegetable. Brussels sprouts tend to cook faster than squash.
- Roast at a high temperature (450 degrees F) and give the vegetables ample space on the sheet pans so they have a chance to caramelize properly.
- After adding the maple syrup, keep a close eye so it doesn’t burn. Usually 5 to 7 minutes is all you need for this step.
- If your oven tends to run very hot, do 425 degrees F. You may need to add a few extra minutes to the roasting time though.
Roasted Butternut Squash and Brussels Sprouts
- 1 small butternut squash, peeled and cut into ½ inch cubes
- 1 ½ pounds Brussels sprouts, trimmed and halved from top to bottom
- Olive oil
- Kosher salt
- Ground black pepper
- 4 tablespoons maple syrup - plus more for final drizzle
- ½ cup dried cranberries
- ½ cup pumpkin seeds
- Preheat oven to 450 degrees F.
- On a large sheet pan, toss the cubed butternut squash with about 2 tablespoons olive oil, Kosher salt (about ½ teaspoon), and ground black pepper to taste. Tip: Use additional sheet pans if needed to avoid overcrowding. Overcrowding leads to steaming instead of roasting.
- On another large baking sheet, toss the Brussels sprouts with about 2 tablespoons olive oil, Kosher salt (about ½ teaspoon), and ground black pepper to taste. Place the Brussels sprouts flat side down.
- Roast the butternut squash and Brussels sprouts. Brussels sprouts for 15-18 minutes. Butternut squash takes 22 to 25 minutes. Tip: Try not to flip the sprouts as they roasts so the flat side can develop a golden brown color.
- Remove from oven and drizzle about 2 tablespoons of maple syrup over each sheet pan and toss to coat, flipping the veggies for even browning on all sides. Return to oven and roast for an additional 5 to 8 minutes or until golden brown and tender. Note: Keep a close eye on the oven to make sure the maple syrup doesn’t burn.
- Let the roasted vegetables cool down slightly for just a few minutes. Then, in a large serving bowl, toss the roasted butternut squash, roasted Brussels sprouts, dried cranberries, and pumpkin seeds together. Finish with an extra drizzle of maple syrup to taste. Enjoy!
- Use separate sheet pans to roast each vegetable. Brussels sprouts tend to cook faster than squash, so this way it’s easier to manage roasting times.
- Make sure to give the vegetables ample space on the sheet pans. You want the heat to circulate freely for that caramelization to develop.
- Roast at 450 degrees F for best results. If your oven tends to run very hot, 425 degrees F is fine too, but they may need an extra few minutes.
- I would NOT recommend making this dish days in advance as the roasted vegetables can get soggy in the fridge. However, you can prep-ahead the ingredients.
- Prep ahead: Trim and cut the butternut squash and Brussels sprouts up to 3 days in advance and keep refrigerated.
- Add-ons: Walnuts, pecans, diced apples, pomegranate seeds, bacon, feta or goat cheese.