I love bringing this colorful roasted butternut squash and Brussels sprouts dish to the Thanksgiving table. Sweet maple syrup, crunchy pecans, and tart cranberries turn simple vegetables into a cozy side that feels special without adding much fuss.
Why You’ll Love This Dish
This dish balances sweet, savory, tart, and crunchy flavors in every bite. The vegetables roast together on one pan, making cleanup easy, and the bright colors look right at home beside your Thanksgiving favorites. It is also simple to prepare ahead, so you can spend more time enjoying the meal.
This Dish Ingredients & Substitutions
- 1 1/2 pounds butternut squash, peeled and cut into 3/4-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 3/4 cup pecan halves or pieces
- 1/2 cup dried cranberries
- 1 teaspoon balsamic vinegar, optional
Use chopped walnuts in place of pecans if you like, or leave out the nuts and add a handful of pumpkin seeds for crunch. You can swap the maple syrup for honey, or omit it for a more savory side. Fresh cranberries can be used instead of dried, but they will be more tart.
Step-by-Step Instructions to Make This Dish
1. Heat the oven and prepare the vegetables
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired. Pat the Brussels sprouts dry so they roast rather than steam.
2. Season and arrange
Place the squash and Brussels sprouts on the baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with salt and pepper. Toss until evenly coated and spread the vegetables in a single layer, leaving a little space between pieces.
3. Roast until tender and browned
Roast for 20 minutes, then turn the vegetables. Scatter the pecans over the pan and roast for another 8 to 12 minutes, until the squash is tender and the Brussels sprouts have browned edges. Keep an eye on the pecans near the end so they do not over-toast.
4. Finish and serve
Stir in the dried cranberries. Add the balsamic vinegar, if using, and toss gently. Taste and adjust the seasoning before serving warm.
Tips for Success
- Cut the squash into evenly sized cubes so the pieces cook at the same pace.
- Give the vegetables room on the pan. If they are crowded, use two baking sheets.
- Place the Brussels sprouts cut-side down where possible for extra browning.
- Add the pecans toward the end of roasting to keep them fragrant and crisp.
- For easier timing on a busy holiday, chop the vegetables a day ahead and refrigerate them in separate airtight containers.
Variations of This Dish
For a little warmth, toss the vegetables with a pinch of cinnamon or smoked paprika before roasting. Add thinly sliced red onion to the pan for extra savory flavor, or sprinkle crumbled feta over the finished dish. If you prefer a brighter finish, use a little fresh orange zest instead of balsamic vinegar.
Serving Suggestions: What to Pair with This Dish
Serve this roasted vegetable side with roast turkey, chicken, or a hearty lentil main. It also pairs nicely with mashed potatoes, wild rice, or a crisp green salad. For a Thanksgiving spread, arrange it on a warm platter and add a few extra cranberries and pecans on top.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them on a baking sheet at 375°F (190°C) for about 10 minutes, or warm them in a skillet over medium heat. The microwave works too, though the vegetables will be softer and the pecans less crisp. Add a few fresh cranberries or pecans after reheating if you want to refresh the texture.
Memories Made Around the Table
I like setting this dish near the center of the table, where everyone can spot its bright colors between the classic sides. The roasted edges, sweet squash, and little bursts of cranberry make it a dish people often reach for twice. For me, it is the kind of simple, generous side that makes a holiday meal feel warm and welcoming.
FAQs
Can I make this dish ahead of time?
Yes. You can peel and cube the squash and trim and halve the Brussels sprouts up to a day ahead. Refrigerate them separately, then season and roast shortly before serving for the best texture.
Can I use frozen butternut squash?
Yes, but thaw it completely and pat it dry first. Frozen squash can release extra moisture, so spread it well across the pan and expect the edges to be a little less browned.
How do I keep the Brussels sprouts from getting soggy?
Dry them well, cut them in half, and avoid crowding the pan. A hot oven and a single layer help the sprouts brown instead of steam.
Can I serve this dish at room temperature?
Yes. It is lovely warm, but it can also sit at room temperature for a short time during the meal. For the freshest crunch, add the pecans just before serving.
Final Thoughts
This roasted butternut squash and Brussels sprouts recipe is an easy way to bring seasonal color and satisfying texture to Thanksgiving. With sweet squash, toasted pecans, and tart cranberries, it is a festive side that is just as welcome at a weeknight dinner.
Thanksgiving Roasted Vegetables
Equipment
- 1 Rimmed baking sheet
- 1 Parchment Paper optional
Ingredients
- 1.5 pounds butternut squash peeled and cut into 3/4-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 0.5 teaspoon fine salt
- 0.25 teaspoon black pepper
- 0.75 cup pecan halves or pieces
- 0.5 cup dried cranberries
- 1 teaspoon balsamic vinegar optional
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired. Pat the Brussels sprouts dry so they roast rather than steam.
- Place the squash and Brussels sprouts on the baking sheet. Drizzle with olive oil and maple syrup, then sprinkle with salt and pepper. Toss until evenly coated and spread the vegetables in a single layer, leaving a little space between pieces.
- Roast for 20 minutes, then turn the vegetables. Scatter the pecans over the pan and roast for another 8 to 12 minutes, until the squash is tender and the Brussels sprouts have browned edges. Keep an eye on the pecans near the end so they do not over-toast.
- Stir in the dried cranberries. Add the balsamic vinegar, if using, and toss gently. Taste and adjust the seasoning before serving warm.