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Butternut Squash and Brussel Sprouts Roasted with Maple with Pumpkin Seeds
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5 from 3 votes

Butternut Squash and Brussels Sprouts Salad

My favorite fall salad: Butternut Squash and Brussels Sprouts! Roasted to perfection and tossed with cranberries and pumpkin seeds. Very easy, simple, and beautiful!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
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

  • 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!

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.