This roasted butternut squash and Brussels sprouts recipe brings sweet, savory, and crisp textures to the Thanksgiving table. I love how toasted pecans and tart cranberries make this colorful side dish feel festive without making it complicated.
Why You’ll Love This Roasted Squash and Brussels Sprouts
The vegetables roast until tender inside and golden at the edges, while a little maple syrup brings out their natural sweetness. Pecans add a satisfying crunch, and cranberries offer a bright, tangy finish. It’s easy to prepare ahead and pairs beautifully with a traditional Thanksgiving spread.
Roasted Squash and Brussels Sprouts Ingredients & Substitutions
- 1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil, divided
- 1 tablespoon pure maple syrup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup pecan halves, roughly chopped
- 1/2 cup dried cranberries
- 1 tablespoon chopped fresh parsley, for serving, optional
Fresh thyme can replace the dried thyme, use about 1 teaspoon of leaves. You can swap the pecans for chopped walnuts or pumpkin seeds. If you prefer a less sweet finish, leave out the maple syrup.
Step-by-Step Instructions to Make Roasted Squash and Brussels Sprouts
1. Heat the oven and prepare the pans
Heat the oven to 425°F. Line two large rimmed baking sheets with parchment paper, or lightly oil them. Using two pans gives the vegetables room to brown instead of steam.
2. Season the vegetables
Place the butternut squash in a large bowl and toss with 1 1/2 tablespoons of olive oil, the maple syrup, garlic powder, thyme, salt, and pepper. In a second bowl, toss the Brussels sprouts with the remaining 1 1/2 tablespoons of olive oil and a pinch of salt.
3. Roast until golden and tender
Spread the squash on one prepared pan and the Brussels sprouts on the other, arranging them cut-side down where possible. Roast for 20 minutes, then stir or flip the vegetables. Add the pecans to the pans and roast for 8 to 12 minutes more, until the squash is tender and the Brussels sprouts are browned at the edges.
4. Add the cranberries and serve
Transfer the roasted vegetables and pecans to a serving bowl. Stir in the dried cranberries, taste, and adjust the seasoning. Finish with parsley if you like, then serve warm.
Tips for Success
- Cut the squash into evenly sized cubes so it cooks at the same pace.
- Dry the Brussels sprouts after washing. Excess moisture can keep them from browning.
- Leave space between the vegetables on the pans. Roast in batches if your pans are crowded.
- Check the pecans near the end of cooking, as they can toast quickly.
- For extra crisp edges, preheat the baking sheets in the oven before adding the vegetables.
Variations of Roasted Squash and Brussels Sprouts
For a savory twist, add a pinch of smoked paprika or a little chopped fresh rosemary before roasting. Crumbled feta makes a creamy, salty topping, while a sprinkle of orange zest gives the cranberries a fresh citrus note. You can also use pomegranate seeds in place of the cranberries, adding them after roasting.
Serving Suggestions: What to Pair with Roasted Squash and Brussels Sprouts
Serve this dish alongside roast chicken, turkey, or a hearty lentil main. It also fits right in with mashed potatoes, green beans, and stuffing at Thanksgiving. For a simple lunch, spoon leftovers over cooked farro or quinoa.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 375°F for about 10 minutes, or warm in a skillet over medium heat until hot. The microwave works for a quick portion, though the vegetables will be softer. Add the pecans after reheating if you would like to keep their crunch.
Memories Made Around the Table
I like bringing this dish to the table while it’s still warm, with the bright cranberries and toasted pecans scattered across the top. It adds a little color to the holiday spread, and I always enjoy watching everyone reach for one more spoonful as dinner winds down.
FAQs
Can I make this recipe ahead?
Yes. Roast the squash and Brussels sprouts a day ahead, cool them, and refrigerate in a covered container. Reheat on a baking sheet, then stir in the cranberries just before serving.
Can I use frozen butternut squash?
Yes, but thaw it completely and pat it dry first. Frozen squash may soften more quickly, so check it early and remove it when tender and lightly browned.
How do I keep the Brussels sprouts from getting soggy?
Dry them well, cut them in half, and spread them out with room between each piece. A hot oven and uncrowded pan help the cut sides brown.
Can I prepare this without pecans?
Absolutely. Leave them out or use walnuts, pumpkin seeds, or sunflower seeds. Add seeds near the end of roasting so they do not over-toast.
Final Thoughts
With tender squash, browned Brussels sprouts, crunchy pecans, and tart cranberries, this simple side brings a festive mix of flavors and textures to Thanksgiving dinner. Keep it as written or tailor the toppings to suit your table.
Roasted Squash and Brussels Sprouts
Equipment
- 2 Rimmed baking sheets
- 2 Mixing Bowls
- 1 Oven
Ingredients
- 1.5 pounds butternut squash peeled and cut into 3/4-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 3 tablespoons olive oil divided
- 1 tablespoon pure maple syrup
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- 0.75 teaspoon kosher salt or to taste
- 0.25 teaspoon black pepper
- 0.5 cup pecan halves roughly chopped
- 0.5 cup dried cranberries
- 1 tablespoon fresh parsley chopped, for serving; optional
Instructions
- Heat the oven to 425°F. Line two large rimmed baking sheets with parchment paper, or lightly oil them. Using two pans gives the vegetables room to brown instead of steam.
- Place the butternut squash in a large bowl and toss with 1 1/2 tablespoons of olive oil, the maple syrup, garlic powder, thyme, salt, and pepper. In a second bowl, toss the Brussels sprouts with the remaining 1 1/2 tablespoons of olive oil and a pinch of salt.
- Spread the squash on one prepared pan and the Brussels sprouts on the other, arranging them cut-side down where possible. Roast for 20 minutes, then stir or flip the vegetables. Add the pecans to the pans and roast for 8 to 12 minutes more, until the squash is tender and the Brussels sprouts are browned at the edges.
- Transfer the roasted vegetables and pecans to a serving bowl. Stir in the dried cranberries, taste, and adjust the seasoning. Finish with parsley if you like, then serve warm.