Roasted Butternut Squash and Brussels Sprouts


Boy with turkey in roasting pan
One butterball basting another butterball

Yesterday I hosted a small Friendsgiving.  Nothing major and I kept the menu simple.  Ina Garten approved turkey? Check. Mashed potatoes? Check? Yummy stuffing? Check.  Fluffy sweet rolls? Check.

butternut squash in blue bowl
These colors make my heart happy.

The only thing missing was a good vegetable side dish.  I came across the idea for this one on the interwebs and I called off the search.  Roasted butternut squash and Brussels sprouts was just right.

I wouldn’t touch brussels sprouts or squash with a ten-foot pole as a kid but I’m currently in the middle of a love affair with both.  It’s intense, it’s unexpected and it’s true love.  I make both pretty much on a weekly basis, despite my kids’ claims they’re gross.  Just wait, kiddo, just wait.  One day your misbegotten taste buds will wise up.

cut brussels sprouts
Hello, lover. 

When I saw this side dish that combined them, I knew from the jump it would be perfect.  And it was – simple, flavorful, with a great contrast of texture from the soft squash, tender-crisp sprouts and crunchy pecans.  Any Friendsgiving would be lucky to have this side dish on the table.

Close up of squash, brussels sprouts, pecans and cranberries



Roasted Butternut Squash and Brussels Sprouts

  • Author: closeenoughcook
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x


A simple vegetable side dish that seems complex but is anything but.  Roast a few veggies, mix’em together and you’re in business.  No muss, no fuss, but big taste.  Which is what we want from a holiday side dish — easy prep but packs a big flavor punch.  Add it to your menu stat.

Adapted from Julia’s Album



3 cups Brussels sprouts ends trimmed, yellow leaves removed

4 tablespoons olive oil

Juice of 1/2 lemon

1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

3 tablespoons maple syrup

½ teaspoon ground cinnamon

1 1/2 cups pecan halves

1 cup dried cranberries

Salt & Pepper to taste


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