Butternut Squash and Brussels Sprouts

Butternut Squash and Brussels Sprouts make a simple roasted side dish that is sweet, savory, and quick to prepare.

introduction — Butternut Squash and Brussels Sprouts

This roasted mix is easy and fits weeknight meals or holiday tables.
It brings sweet squash and nutty Brussels sprouts together with a bit of caramelization.
For extra health notes, see this short guide on the antioxidant diet.

why make this recipe — Butternut Squash and Brussels Sprouts

Make this recipe because it is fast, healthy, and full of flavor.
It uses simple pantry items and needs little hands-on time.
You can swap it for heavy starches to replace refined carbs at dinner.

how to make Butternut Squash and Brussels Sprouts

Roasting brings out the natural sugars and adds a light char.
Toss the veg with oil and seasonings, spread them out, then roast until tender and browned.
This method keeps the texture pleasant and the flavor deep.

Ingredients — Butternut Squash and Brussels Sprouts

• 1 medium butternut squash, peeled and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon balsamic vinegar
• Fresh herbs (optional, for garnish)

Directions — Butternut Squash and Brussels Sprouts

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and garlic powder.
3. Spread the vegetable mixture on a baking sheet in a single layer.
4. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, flipping halfway through.
5. Drizzle with balsamic vinegar before serving and garnish with fresh herbs if desired.

how to serve Butternut Squash and Brussels Sprouts

Serve warm as a side to roasted chicken, fish, or a grain bowl.
Top with chopped herbs, a squeeze of lemon, or a sprinkle of feta for extra flavor.
Pair with a light drink or a cold smoothie like the hydrating summer smoothies for a fresh meal.

how to store Butternut Squash and Brussels Sprouts

Cool the roasted vegetables to room temperature before storing.
Place in an airtight container and refrigerate for up to 4 days.
Reheat in the oven or a hot skillet to keep them crisp, or microwave for a quick warm-up.

tips to make Butternut Squash and Brussels Sprouts

• Cut squash and sprouts to similar sizes so they cook evenly.
• Don’t crowd the pan; use a large baking sheet for good browning.
• Flip once midway for even caramelization.
• If serving with oats or grain bowls, read tips about how oat meal can create bloating and how to lower symptoms to keep meals gentle on your stomach.

variation (if any) — Butternut Squash and Brussels Sprouts

• Add chopped bacon or pancetta before roasting for a savory boost.
• Toss with maple syrup or honey for a sweeter glaze.
• Sprinkle toasted nuts (pecans or walnuts) or pomegranate seeds after roasting for texture and color.
• Use different seasonings like smoked paprika, cumin, or rosemary for new flavors.

FAQs — Butternut Squash and Brussels Sprouts

Q: Can I use frozen butternut squash or Brussels sprouts?
A: Yes. Thaw and pat dry to remove extra moisture, then roast a bit longer until caramelized.

Q: Can I make this recipe ahead for a party?
A: Roast ahead and gently reheat in the oven. Keep the sheet pan loose so the veggies re-crisp.

Q: What pan or tool should I use to roast evenly?
A: A large rimmed baking sheet works best for even browning. Buy it here.

Q: Is balsamic required?
A: No. Balsamic adds brightness, but lemon juice or a drizzle of maple also works well.

Butternut Squash and Brussels Sprouts

This roasted mix is easy and fits weeknight meals or holiday tables, bringing sweet squash and nutty Brussels sprouts together with caramelization.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 180 kcal

Ingredients

  

Main Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• to taste Salt and pepper
• 1 teaspoon garlic powder
• 1 teaspoon balsamic vinegar
• optional Fresh herbs for garnish

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C).
• In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, and garlic powder.
• Spread the vegetable mixture on a baking sheet in a single layer.

Roasting

• Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and caramelized, flipping halfway through.
• Drizzle with balsamic vinegar before serving and garnish with fresh herbs if desired.

Notes

To store, cool the roasted vegetables to room temperature before storing in an airtight container. Refrigerate for up to 4 days. Reheat in the oven or a hot skillet for crispiness, or microwave for quick warming.

Keyword Brussels sprouts, Butternut Squash, Easy Recipe, Healthy Side Dish, roasted vegetables