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
- why make this recipe — Butternut Squash and Brussels Sprouts
- how to make Butternut Squash and Brussels Sprouts
- Ingredients — Butternut Squash and Brussels Sprouts
- Directions — Butternut Squash and Brussels Sprouts
- how to serve Butternut Squash and Brussels Sprouts
- how to store Butternut Squash and Brussels Sprouts
- tips to make Butternut Squash and Brussels Sprouts
- variation (if any) — Butternut Squash and Brussels Sprouts
- FAQs — Butternut Squash and Brussels Sprouts
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
- 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.
- 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.
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
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.
