I didn’t grow up eating a lot of Brussels sprouts, and when I did, they were usually boiled and mushy. My mom meant well, but those little green balls weren’t winning anyone over at our dinner table.
It wasn’t until my twenties that I learned you could roast them. Game changer. When you toss Brussels sprouts in the oven with some butternut squash, something happens—the edges get crispy, the flavors get sweeter, and suddenly you’ve got a side dish that actually disappears from the plate. No boiling required, and definitely no mush.
Why You’ll Love This Brussels Sprouts and Butternut Squash
- Perfect fall side dish – The combination of roasted butternut squash and Brussels sprouts with maple syrup and cranberries brings all those cozy autumn flavors to your table.
- Simple ingredients – You probably have most of these pantry staples on hand, and the fresh vegetables are easy to find at any grocery store.
- Great for meal prep – This dish holds up well in the fridge for a few days, making it an easy make-ahead option for busy weeknights or holiday gatherings.
- Naturally vegetarian and healthy – Packed with fiber-rich vegetables and healthy fats from pumpkin seeds, this side dish is nutritious without feeling heavy.
- Sweet and savory balance – The maple syrup and cranberries add just the right amount of sweetness to complement the earthy, roasted vegetables.
What Kind of Butternut Squash Should I Use?
You can use any butternut squash you find at the grocery store for this recipe, whether it’s a small one or a larger squash that you only use part of. If you’re short on time, pre-cut butternut squash cubes from the produce section are a total game-changer and will save you about 15 minutes of prep work. Just make sure the cubes look fresh and aren’t dried out around the edges. When picking a whole squash, look for one that feels heavy for its size with smooth, matte skin – that usually means it’s ripe and ready to go.
Options for Substitutions
This recipe is pretty forgiving, so here are some swaps you can make based on what you have:
- Butternut squash: Sweet potatoes or acorn squash work great here. Cut them to the same size as you would the butternut squash so everything cooks evenly.
- Brussels sprouts: If Brussels sprouts aren’t your thing, try broccoli florets or cauliflower cut into similar-sized pieces. They’ll roast up nicely with the same seasonings.
- Maple syrup: Honey or agave nectar can step in for maple syrup. You might lose that distinct maple flavor, but you’ll still get the sweetness that balances the dish.
- Dried cranberries: Raisins, dried cherries, or chopped dried apricots all bring that sweet-tart element. Use the same amount as the cranberries.
- Pumpkin seeds: Sunflower seeds, chopped pecans, or walnuts are solid alternatives. They’ll give you that same satisfying crunch.
Watch Out for These Mistakes While Cooking
Overcrowding your baking sheet is the biggest mistake that leads to steamed, mushy vegetables instead of crispy, caramelized ones – spread the butternut squash and Brussels sprouts in a single layer, using two pans if needed.
Another common error is cutting your vegetables into uneven sizes, which means some pieces will burn while others stay undercooked, so aim for uniform ½-inch cubes for the squash and similar-sized Brussels sprouts halves.
Adding the maple syrup too early will cause it to burn and turn bitter, so wait until the last 5-10 minutes of roasting to drizzle it on, and toss the cranberries and pumpkin seeds in during the final few minutes to prevent them from scorching.
Make sure your oven is fully preheated to at least 400°F before roasting, as a hot oven is essential for getting that golden-brown exterior while keeping the inside tender.
What to Serve With Brussels Sprouts and Butternut Squash?
This roasted veggie dish is perfect alongside just about any protein you’re making for dinner. I love serving it with roasted chicken thighs or a simple pan-seared pork chop, since the maple and cranberries add a slightly sweet touch that pairs really well with savory meats. It also works great as part of a Thanksgiving or holiday spread, fitting right in next to turkey, stuffing, and mashed potatoes. If you want to make it a complete vegetarian meal, try adding some cooked quinoa or farro and maybe a fried egg on top for extra protein.
Storage Instructions
Store: Keep your leftover Brussels sprouts and butternut squash in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day as everything has time to meld together!
Reheat: To bring back that nice roasted texture, spread the veggies on a baking sheet and warm them in a 350°F oven for about 10 minutes. You can also reheat in the microwave for 1-2 minutes, though they won’t be quite as crispy.
Make Ahead: You can prep the butternut squash and Brussels sprouts a day ahead by cutting them and storing in separate containers in the fridge. When you’re ready to cook, just toss with oil and seasonings and roast as directed.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-950
- Protein: 14-18 g
- Fat: 30-38 g
- Carbohydrates: 135-155 g
Ingredients
- 1.5 lb Brussels sprouts (trimmed and halved)
- 1 small butternut squash (peeled and cubed)
- 1/2 cup dried cranberries
- 1/2 tsp ground black pepper (freshly ground preferred)
- 1/2 cup pumpkin seeds (for extra crunch)
- 4 tbsp maple syrup (pure, not pancake syrup)
- 1 tsp kosher salt
- 4 tbsp olive oil (I use extra virgin)
Step 1: Preheat the Oven
Preheat your oven to 450°F to ensure it’s hot enough for roasting the vegetables evenly and developing caramelized edges.
Step 2: Prepare and Season the Vegetables
- 1 small butternut squash (peeled and cubed)
- 1.5 lb Brussels sprouts (trimmed and halved)
- 4 tbsp olive oil (I use extra virgin)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper (freshly ground preferred)
On a large sheet pan, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and ground black pepper.
On a separate large baking sheet, toss the trimmed and halved Brussels sprouts with another 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and ground black pepper.
Make sure to place the Brussels sprouts cut side down for the best caramelization.
If needed, use extra sheet pans to prevent overcrowding.
Step 3: Roast the Vegetables
- butternut squash and Brussels sprouts from Step 2
Roast the Brussels sprouts for 15-18 minutes and the butternut squash for 22-25 minutes.
Try not to flip the Brussels sprouts during roasting so their flat sides get nicely browned.
I find this method gives a beautiful deep flavor and texture.
Step 4: Glaze and Finish Roasting the Vegetables
- 4 tbsp maple syrup (pure, not pancake syrup)
- roasted butternut squash (from Step 3)
- roasted Brussels sprouts (from Step 3)
Remove both sheet pans from the oven and drizzle about 2 tablespoons of maple syrup over each batch of roasted vegetables.
Toss to coat and flip the veggies for even browning.
Return them to the oven and roast for an additional 5 to 8 minutes, keeping a close watch to prevent the maple syrup from burning.
Step 5: Combine Vegetables with Cranberries and Seeds
- roasted butternut squash and Brussels sprouts (from Step 4)
- 1/2 cup dried cranberries
- 1/2 cup pumpkin seeds (for extra crunch)
- maple syrup (from Step 4, for drizzling to taste)
Let the roasted vegetables cool slightly for a few minutes.
In a large serving bowl, toss together the maple-glazed butternut squash and Brussels sprouts, dried cranberries, and pumpkin seeds.
Finish with an extra drizzle of maple syrup to taste.
I like to toss everything while the veggies are still a little warm so the cranberries plump up a bit.
Irresistible Brussels Sprouts and Butternut Squash
Ingredients
- 1.5 lb Brussels sprouts (trimmed and halved)
- 1 small butternut squash (peeled and cubed)
- 1/2 cup dried cranberries
- 1/2 tsp ground black pepper (freshly ground preferred)
- 1/2 cup pumpkin seeds (for extra crunch)
- 4 tbsp maple syrup (pure, not pancake syrup)
- 1 tsp kosher salt
- 4 tbsp olive oil (I use extra virgin)
Instructions
- Preheat your oven to 450°F to ensure it's hot enough for roasting the vegetables evenly and developing caramelized edges.
- On a large sheet pan, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and ground black pepper. On a separate large baking sheet, toss the trimmed and halved Brussels sprouts with another 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and ground black pepper. Make sure to place the Brussels sprouts cut side down for the best caramelization. If needed, use extra sheet pans to prevent overcrowding.
- Roast the Brussels sprouts for 15-18 minutes and the butternut squash for 22-25 minutes. Try not to flip the Brussels sprouts during roasting so their flat sides get nicely browned. I find this method gives a beautiful deep flavor and texture.
- Remove both sheet pans from the oven and drizzle about 2 tablespoons of maple syrup over each batch of roasted vegetables. Toss to coat and flip the veggies for even browning. Return them to the oven and roast for an additional 5 to 8 minutes, keeping a close watch to prevent the maple syrup from burning.
- Let the roasted vegetables cool slightly for a few minutes. In a large serving bowl, toss together the maple-glazed butternut squash and Brussels sprouts, dried cranberries, and pumpkin seeds. Finish with an extra drizzle of maple syrup to taste. I like to toss everything while the veggies are still a little warm so the cranberries plump up a bit.
