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+ servings
5 from 3 votes
Butternut Squash and Brussel Sprouts Roasted with Maple with Pumpkin Seeds
Butternut Squash and Brussels Sprouts Salad
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

My favorite fall salad: Butternut Squash and Brussels Sprouts! Roasted to perfection and tossed with cranberries and pumpkin seeds. Very easy, simple, and beautiful!

Course: Salad
Cuisine: American
Keyword: brussels sprouts salad, Butternut Squash and Brussels Sprouts Salad, butternut squash salad, fall salad
Servings: 4 people
Author: Tania
Ingredients
  • 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
Instructions
  1. Preheat oven to 450 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. 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!

Recipe Notes
  • 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.