Roasted Butternut Squash and Brussels Sprouts

5 from 27 votes

Roasted Butternut Squash and Brussels Sprouts

This Maple Roasted Butternut Squash and Brussels Sprouts is the perfect side dish for the holidays. The sweetness of the maple syrup is amazing! It's prep ahead friendly and very easy to make.

Prep Time10

Cook Time30

Total Time40

Course: Salad

Cuisine: American

Servings: people

Calories: 202kcal

Author: Tania

Equipment

Ingredients

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

Instructions

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!

Notes

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.

Substitutions and variations:

Add-ons: Walnuts, pecans, diced apples, pomegranate seeds, bacon, feta or goat cheese.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition