Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries

*Updated 10/12/21. 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.

1. Prepare. Preheat oven to 400°. Line 2 baking sheets with parchment paper.
2. 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.
3. 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.
4. 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

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