This roasted butternut squash and Brussels sprouts recipe brings sweet, savory color to the Thanksgiving table, with toasted pecans and tart cranberries in every bite. I love how easily it comes together in one pan, leaving more time to enjoy the meal with family and friends.
Why You’ll Love This Roasted Squash and Sprouts
The squash turns tender and lightly caramelized while the Brussels sprouts develop crisp, golden edges. Maple syrup adds a gentle sweetness, cranberries bring a tangy contrast, and pecans add a welcome crunch. It’s a festive side dish that looks special but needs only a handful of everyday ingredients.
Roasted Squash and Sprouts Ingredients & Substitutions
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 3/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1/2 cup pecan halves or pieces
- 1/2 cup dried cranberries
- 1 teaspoon balsamic vinegar, optional, for serving
For a nut-free version, leave out the pecans or use toasted pumpkin seeds. You can swap dried cherries for the cranberries, or use rosemary in place of thyme for a more woodsy flavor.
Step-by-Step Instructions to Make Roasted Squash and Sprouts
1. Heat the oven and prepare the pan
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup. If your pan is small, use two pans so the vegetables have room to roast.
2. Season the vegetables
In a large bowl, combine the squash, Brussels sprouts, olive oil, maple syrup, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
3. Roast until golden
Spread the vegetables across the baking sheet in a single layer, placing the Brussels sprouts cut side down when possible. Roast for 20 minutes, then stir and sprinkle the pecans over the pan. Roast for another 8 to 12 minutes, until the squash is tender, the sprouts are browned, and the pecans smell toasted.
4. Finish and serve
Scatter the dried cranberries over the hot vegetables and toss gently. Drizzle with balsamic vinegar if you like, taste, and adjust the seasoning before serving warm.
Tips for Success
- Cut the squash into similar-sized pieces so it cooks evenly.
- Give the vegetables space on the pan. Crowding traps steam and can keep the edges from browning.
- Add the pecans near the end of roasting to toast them without burning.
- If you want extra browning, roast the vegetables on the upper-middle oven rack and check them toward the end.
- For easier Thanksgiving prep, trim and halve the Brussels sprouts and cut the squash a day ahead. Keep them covered in the refrigerator until you’re ready to season and roast.
Variations of Roasted Squash and Sprouts
Make the dish your own with a few simple changes. Add a pinch of red pepper flakes for gentle heat, swap thyme for sage, or finish with a little orange zest for a bright holiday flavor. For extra richness, sprinkle on crumbled feta just before serving. If you prefer less sweetness, reduce the maple syrup or leave it out.
Serving Suggestions: What to Pair with Roasted Squash and Sprouts
This colorful side pairs beautifully with roast chicken, turkey, or a hearty lentil loaf. Add mashed potatoes, a crisp green salad, and warm rolls for a generous Thanksgiving spread. It’s also lovely alongside grain bowls after the holiday, especially with farro or wild rice.
Storage & Reheating Instructions
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 375°F (190°C) until warmed through, about 8 to 12 minutes. A skillet over medium heat also works well. The microwave is convenient, though the vegetables will be softer.
Memories Made Around the Table
I think the best holiday sides are the ones that bring a little color and crunch to the table without asking for much attention in the kitchen. This combination has the cozy feel of autumn, and I love how the bright cranberries and toasted pecans make every serving look inviting. Set it out while it’s warm and let everyone help themselves.
FAQs
Can I make this recipe ahead?
You can chop the vegetables a day ahead and refrigerate them separately. For the best browned edges, toss them with the seasonings and roast shortly before serving.
Can I use frozen butternut squash?
Yes. Roast it straight from frozen and avoid thawing first, since thawed squash can release extra moisture. Spread the pieces out well and expect the roasting time to vary slightly.
How do I know when the vegetables are done?
The squash should be easy to pierce with a fork, and the Brussels sprouts should have browned edges. If either vegetable needs more time, roast for a few extra minutes and check again.
Can I make this without pecans?
Absolutely. Leave them out, or replace them with toasted pumpkin seeds for a similar crunch.
Final Thoughts
With tender squash, crisp-edged Brussels sprouts, tart cranberries, and toasted pecans, this Thanksgiving side is both comforting and colorful. It’s easy to adapt, simple to prepare, and right at home beside your favorite holiday dishes.
Roasted Squash and Sprouts
Equipment
- 1 Large rimmed baking sheet Use two pans if needed to avoid crowding
- 1 Large bowl
Ingredients
- 1.5 pounds butternut squash peeled, seeded, and cut into 3/4-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 0.75 teaspoon fine salt
- 0.25 teaspoon black pepper
- 0.5 cup pecan halves or pieces
- 0.5 cup dried cranberries
- 1 teaspoon balsamic vinegar optional, for serving
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. If your pan is small, use two pans so the vegetables have room to roast.
- In a large bowl, combine the squash, Brussels sprouts, olive oil, maple syrup, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables across the baking sheet in a single layer, placing the Brussels sprouts cut side down when possible. Roast for 20 minutes, then stir and sprinkle the pecans over the pan. Roast for another 8 to 12 minutes, until the squash is tender, the sprouts are browned, and the pecans smell toasted.
- Scatter the dried cranberries over the hot vegetables and toss gently. Drizzle with balsamic vinegar if desired, taste, adjust the seasoning, and serve warm.