Roasted Butternut Squash & Brussels Sprouts
Roasted Butternut Squash & Brussels Sprouts is a vibrant and flavorful dish that embodies the essence of autumn. The natural sweetness of roasted butternut squash combined with the earthy notes of Brussels sprouts creates a deliciously balanced side or main course. Perfect for family dinners or festive gatherings, this recipe offers a delightful medley of textures and flavors that will impress everyone at your table. With easy preparation and nutrient-rich ingredients, it’s an ideal addition to any meal, year-round.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 small butternut squash, peeled and cubed (½ inch)
- 1½ lbs Brussels sprouts, trimmed and halved
- Olive oil
- Kosher salt
- Ground black pepper
- 4 tbsp maple syrup, plus extra for drizzling
- ½ cup dried cranberries
- ½ cup pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, combine the butternut squash cubes and halved Brussels sprouts.
- Drizzle with olive oil and season generously with kosher salt and ground black pepper. Toss until evenly coated.
- Roast in the preheated oven for about 25–30 minutes, stirring halfway through to ensure even cooking.
- In the last 5 minutes of roasting, drizzle with maple syrup for added sweetness.
- Once done, toss with dried cranberries and pumpkin seeds before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg