This Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries is one of the best fall recipes for entertaining. It's an easy side that would be great for a weeknight meal, potluck with friends, weekly meal prep, or even for Thanksgiving.
Ingredients
These sweet and savory fall flavors come together perfectly in this side dish.
- Butternut Squash: One pound of butternut squash, peeled, seeded, and cut into ¾ inch cubes. I like to save time by buying the squash already peeled and halved, like Olivia's Organics.
- Brussels Sprouts: Fall and Winter are peak seasons for brussels sprouts, making this the best time of year for them. Trim and half 12 ounces for this recipe.
- Olive Oil: For roasting the vegetables.
- Seasoning: Salt, Pepper, and Cinnamon.
- Honey and Maple Syrup: Toss honey with the butternut squash cubes before roasting them to give them some added sweetness. Serve this dish with a drizzle of maple syrup. (optional)
- Dried Cranberries: These add the perfect amount of tart to this dish.
- Pepitas: If you're not familiar with pepitas, they're hull-less pumpkin seeds. Like many other nuts and seeds, they're packed with nutrients. Pepitas give this dish a little crunch.
Step-by-Step Instructions
This colorful fall side dish is super easy to make. Just toss the ingredients together on two baking sheets, then bake for about a half hour. Voila! You have roasted butternut squash with brussels sprouts and dried cranberries.
- Prepare. Preheat oven to 400°. Line 2 baking sheets with parchment paper.
- Combine ingredients. In a medium bowl, combine brussels sprouts, olive oil, salt, and pepper. In another medium bowl, combine butternut squash, olive oil, honey, and cinnamon.
- Bake. Spread the brussels sprouts on one baking sheet, and the butternut squash on the other baking sheet. Bake 25-30 minutes, turning halfway through. Bake until tender and lightly browned.
- Serve. In a large bowl, toss the roasted butternut squash, roasted brussels sprouts, dried cranberries and pepitas. Drizzle with a little maple syrup, if desired. Serve and enjoy!
Serving Suggestions
Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries is the perfect holiday dish. Serve it as a Thanksgiving Side or Christmas Side with turkey or ham. Here are some other serving suggestions:
- Serve as a dinner side to chicken, pork tenderloin, or grilled steak.
- Make it into a salad by serving it over some greens with an apple cider vinaigrette.
- Top your favorite grain bowl with these veggies, like quinoa or brown rice.
- This reheats well, so this makes a great meal prep recipe.
To store: refrigerate in an airtight container for up to 3 days.
More Fall Recipes
If you like this fall side dish recipe, you're going to love these fall recipes:
- Butternut Squash Lasagna Rolls
- Sweet Potato and Kale Quinoa Bowls
- Apple Arugula Salad with Maple Vinaigrette
- Maple Acorn Squash with Pomegranate and Goat Cheese
- Pumpkin Chocolate Chip Cookie Bars
📖 Recipe
Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dishes
- Method: Bake
- Cuisine: American
Description
This Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries is one of the best fall recipes for entertaining. It's an easy side that would be great for a weeknight meal, potluck with friends, weekly meal prep, or even for Thanksgiving.
Ingredients
Brussels Sprouts
- 12 ounces brussels sprouts, trimmed and halved
- 1 tablespoon extra virgin olive oil
- sea salt and pepper, to taste
Butternut Squash
- 1 pound butternut squash, peeled and seeded (cut into cubes that are just less than an inch)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- sea salt
Other Ingredients
- ½ cup dried cranberries
- ¼ cup pepitas
- maple syrup, for drizzling (optional)
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine brussels sprouts, olive oil, salt, and pepper.
- In another medium bowl, combine butternut squash, olive oil, honey, and cinnamon.
- Spread the brussels sprouts on one baking sheet, and the butternut squash on the other baking sheet. Bake 25-30 minutes, turning halfway through. Bake until tender and lightly browned.
- In a large bowl, toss the roasted butternut squash, roasted brussels sprouts, dried cranberries and pepitas. Drizzle with a little maple syrup if desired.
- Serve warm.
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 16.5 g
- Sodium: 120.1 mg
- Fat: 7.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 29.7 g
- Fiber: 4.8 g
- Protein: 4.3 g
- Cholesterol: 0 mg
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