Roasted Brussels Sprouts and Butternut Squash With Cranberries

Roasted Brussels Sprouts and Butternut Squash
Roasted Brussels Sprouts and Butternut Squash. Diana Rattray
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 6 to 8 Servings
Ratings (9)

The combination of ingredients in this dish might make you think fall or winter, but don't wait for a holiday dinner to enjoy these delicious roasted vegetables. 

Change things up a bit by using raisins instead of the cranberries. Toasted walnuts would be great as well. See the tips and variations for more ideas.

What You'll Need

  • 1 pound butternut squash
  • 3 to 4 cups Brussels sprouts
  • 1 medium onion
  • 1/3 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 1/4 teaspoon garlic powder, optional
  • 1/2 cup dried cranberries
  • 1/2 cup pecan halves

How to Make It

  1. Heat the oven to 425° F (220° C/Gas 7).
  2. Oil a large rimmed baking sheet (half-sheet pan) or two smaller jelly roll pans.
  3. Peel the butternut squash and, using a spoon, scoop out the seeds and fibers. Cut the squash into 1/2-inch cubes. Put about 4 cups of cubes into a large bowl.
  4. Trim the stem ends off of the Brussels sprouts and removed loose, damaged, and yellow leaves. Cut the sprouts in half lengthwise. Add them to the bowl with the squash cubes.
  1. Peel the onion and cut it into 1-inch chunks or thick slices. Add to the bowl with the squash and Brussels sprouts.
  2. Drizzle the olive oil over the vegetables and gently toss or stir to coat them thoroughly with the oil. 
  3. Arrange the vegetables on the baking sheet and then sprinkle lightly with kosher salt, pepper, and garlic powder, if using.
  4. Bake in the preheated oven for about 10 minutes and then turn the vegetables. Continue baking for 10 to 15 minutes longer, or until the vegetables are browned around the edges and are tender.
  5. Meanwhile, toast the pecan halves. Heat a large dry skillet over medium heat. Add the pecans and cook, stirring, until the pecans begin to brown and smell aromatic. 
  6. Transfer the roasted vegetables to a large bowl. Add the dried cranberries and pecan halves and toss gently to combine all ingredients thoroughly.
  7. Serve immediately.

Tips and Variations

  • Replace the butternut squash with the same amount of cubed acorn, Hubbard, or buttercup squash.
  • Feel free to omit the onion.
  • Replace about 1 cup of the butternut squash with parsnips sliced into strips about 1/2-inch-by-2-inches.
  • Drizzle the roasted vegetables with 1 to 2 tablespoons of maple syrup; add the pecans and cranberries and toss gently to combine.
  • Replace the toasted pecans with toasted slivered almonds or walnuts.
  • Use raisins or golden raisins instead of dried cranberries.

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