SALADS

Butternut Squash Brussels Sprouts: Amazing Fall Dish

by basmer

20 de October de 2025

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Butternut squash Brussels sprouts have become my absolute favorite fall and winter side dish, especially when the holidays roll around. I remember my first Thanksgiving trying to perfect a festive side that wasn’t just bland mashed potatoes. I stumbled upon this vibrant salad, and let me tell you, the combination of sweet, roasted butternut squash and slightly charred Brussels sprouts, all tossed in a tangy cranberry glaze, was an instant hit! The nutty crunch of pecans and the burst of tart dried cranberries make every bite an explosion of flavor and texture. This butternut squash and brussels sprouts recipe is so easy and impressive. Let’s get cooking!

Why You’ll Love This Butternut Squash Brussels Sprouts Salad

This isn’t just another side dish; it’s a showstopper! You’ll adore this vibrant salad for so many reasons:

The sweet, caramelized flavors of roasted butternut squash and Brussels sprouts are simply irresistible.
It’s an incredibly easy butternut squash brussels sprouts recipe that looks and tastes gourmet.
The tangy cranberry glaze adds a perfect pop of flavor that cuts through the richness.
It’s packed with nutrients, making it a healthy and satisfying choice.
The combination of textures – tender squash, crispy sprouts, crunchy nuts, and chewy cranberries – is delightful.
This easy butternut squash brussels sprouts dish is incredibly versatile and pairs with almost any main course.
It’s a beautiful, colorful addition to any holiday table, bringing festive cheer.
You can easily adapt it for dietary needs, making it a crowd-pleasing option for everyone.

Ingredients for Butternut Squash Brussels Sprouts Salad

Gathering the right butternut squash brussels sprouts ingredients is the first step to this amazing dish. Here’s what you’ll need:

1 small butternut squash (peeled and cubed) – This adds a lovely sweetness and creamy texture when roasted.
1 pound Brussels sprouts (trimmed and halved) – Roasting brings out their best nutty flavor and makes them delightfully crispy.
1/2 cup dried cranberries – For a chewy, tart contrast to the roasted vegetables.
1/4 cup pecans or walnuts (chopped) – These add a wonderful crunch and earthy flavor.
1 tablespoon olive oil – Essential for getting those beautiful roasted edges on the vegetables.
Salt and pepper to taste – To enhance all the natural flavors.
For the cranberry glaze:
1/2 cup fresh cranberries – The base for our bright, tangy glaze.
1/4 cup orange juice – Adds liquid and a hint of citrus sweetness.
2 tablespoons maple syrup – For a touch of natural sweetness that complements the squash.
1 tablespoon balsamic vinegar – Provides a lovely depth and tang to the glaze.
1 teaspoon Dijon mustard – A little secret ingredient that adds a subtle kick.

How to Make Butternut Squash Brussels Sprouts Salad

Let’s get this delicious side dish cooking! My favorite part is the aroma that fills the kitchen as everything roasts.

Step 1: Preheat your oven to 400°F (200°C). While it heats up, prepare your veggies. Peel and cube the butternut squash into bite-sized pieces, and trim the Brussels sprouts, cutting them in half lengthwise.
Step 2: Spread the prepared butternut squash cubes and Brussels sprouts evenly on a large baking sheet. Drizzle them generously with 1 tablespoon olive oil. Season everything with a good pinch of salt and pepper to taste. This step is crucial for getting those delicious crispy edges.
Step 3: Roast the vegetables for 25–30 minutes. About halfway through the cooking time, give them a toss to ensure even browning. You’re looking for fork-tender squash and delightfully crisp, slightly charred Brussels sprouts. This is how to roast butternut squash and brussels sprouts to perfection!

Step 4: While your vegetables are transforming in the oven, it’s time to whip up the vibrant cranberry glaze. In a medium saucepan, combine the 1/2 cup fresh cranberries, 1/4 cup orange juice, 2 tablespoons maple syrup, 1 tablespoon balsamic vinegar, and 1 teaspoon Dijon mustard.
Step 5: Bring the glaze mixture to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally, until the fresh cranberries start to break down and the glaze thickens to a syrupy consistency. The kitchen will smell amazing!
Step 6: Once the vegetables are perfectly roasted, remove them from the oven. In a large serving bowl, combine the warm roasted butternut squash and Brussels sprouts with the 1/2 cup dried cranberries and the 1/4 cup chopped pecans or walnuts.
Step 7: Drizzle the warm cranberry glaze over the top of the salad. Toss gently to coat everything evenly. Serving this salad warm is wonderful, but it’s also delicious at room temperature. Enjoying this easy method of how to roast butternut squash and brussels sprouts is so rewarding!

Pro Tips for the Best Butternut Squash Brussels Sprouts

Want to elevate your butternut squash and brussels sprouts game? I’ve picked up a few tricks over the years that make all the difference:

Don’t overcrowd the baking sheet! Give your veggies space so they roast and caramelize instead of steaming. This is key for that perfect texture.
Roast the squash and sprouts on separate racks if possible, or toss them halfway through. This ensures even cooking and browning for both.
Taste your glaze before adding it. Adjust the sweetness or tanginess to your liking with a little more maple syrup or balsamic.
If you like a little heat, add a pinch of red pepper flakes to the glaze or toss them with the vegetables before roasting.

What’s the secret to perfect roasted butternut squash and brussels sprouts?

The absolute secret to the best butternut squash brussels sprouts is high heat and not overcrowding the pan. This allows them to caramelize properly, bringing out their natural sweetness and creating those irresistible crispy edges. For more on roasting techniques, check out this guide on roasting vegetables.

Can I make this butternut squash brussels sprouts salad ahead of time?

Yes, you absolutely can! Roast the vegetables and prepare the glaze separately up to 24 hours in advance. Store them in airtight containers in the refrigerator. Toss everything together with the dried cranberries and nuts just before serving for the freshest taste and texture.

How do I avoid common mistakes with butternut squash brussels sprouts?

The biggest pitfalls are soggy sprouts and bland squash. Ensure your Brussels sprouts are dry before roasting, and don’t crowd the pan. For the squash, uniform cubing helps it cook evenly. Also, don’t skip seasoning; salt and pepper are vital!

Best Ways to Serve Butternut Squash Brussels Sprouts

This vibrant salad is incredibly versatile and makes a fantastic addition to any meal. Its sweet and savory notes mean it pairs beautifully with a variety of main dishes. For a classic holiday feast, consider this salad as a perfect complement to roasted turkey or ham. It also shines alongside pork tenderloin or a hearty beef roast. If you’re looking for main dish ideas, consider these easy meat recipes.

Thinking about a spring or summer gathering? This dish can still be a winner! Try it alongside grilled chicken or fish for a lighter, yet flavorful, meal. The bright flavors make for an excellent butternut squash brussels sprouts pairing with almost any protein. It’s truly a side dish that works year-round, bringing a touch of elegance and deliciousness to your table.

Nutrition Facts for Butternut Squash Brussels Sprouts

This healthy and delicious salad offers a wonderful balance of nutrients. Here’s a breakdown of what you can expect per serving:

Calories: 200
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Sugar: 15g
Protein: 3g
Sodium: 150mg
Cholesterol: 0mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.

How to Store and Reheat Butternut Squash Brussels Sprouts

One of the best things about this delicious butternut squash brussels sprouts side dish is how well it keeps! Once your salad has cooled down to room temperature, I recommend storing any leftovers in an airtight container. This helps maintain its freshness and prevents it from absorbing odors from other foods in your fridge. Kept properly, this salad will last for about 3 to 4 days in the refrigerator.

Thinking about longer storage? You can freeze this dish, though the texture of the sprouts might soften a bit upon thawing. For best results, freeze it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it again, the best way to reheat is gently in a skillet over medium-low heat, stirring occasionally, until warmed through. Alternatively, you can microwave it for a minute or two, stirring halfway. It’s still a fantastic way to enjoy those roasted flavors!

Frequently Asked Questions About Butternut Squash Brussels Sprouts

What is butternut squash brussels sprouts?

This refers to a delicious side dish that combines roasted butternut squash and Brussels sprouts, often tossed with a flavorful dressing or glaze. It’s a popular fall and winter dish, celebrated for its sweet and savory flavors, and delightful textures. My favorite version is a salad with a tangy cranberry glaze!

Can I use frozen butternut squash or Brussels sprouts?

You can use frozen vegetables, but I’d recommend thawing and drying them very thoroughly first. Frozen Brussels sprouts, especially, can release a lot of moisture, which might lead to steaming rather than roasting. For the best texture, fresh is usually preferred for this roasted butternut squash and brussels sprouts recipe.

What can I serve with butternut squash and brussels sprouts?

This dish is incredibly versatile! It pairs wonderfully with roasted meats like turkey, chicken, or pork loin. It also makes a fantastic vegetarian main course when served alongside grains like quinoa or farro. Think of it as your go-to healthy side dish that complements almost any meal. For more chicken ideas, check out these honey lime chicken variations.

How do I get crispy Brussels sprouts?

The key to crispy sprouts is high heat and not overcrowding the pan. Make sure your sprouts are dry before tossing them with oil and seasoning. Roasting at 400°F (200°C) and giving them space on the baking sheet allows them to caramelize and crisp up beautifully. This is a crucial step for achieving the perfect texture in your butternut squash brussels sprouts.

Variations of Butternut Squash Brussels Sprouts You Can Try

This versatile dish is a fantastic base for all sorts of creative twists! Whether you’re accommodating dietary needs or just looking for a new flavor profile, here are a few ideas to explore:

For a truly satisfying butternut squash brussels sprouts vegan option, simply ensure your glaze ingredients (like maple syrup) are vegan-certified. You can also add some toasted pumpkin seeds or crumbled vegan feta for extra texture and flavor. It’s a hearty and delicious plant-based choice.
To make this a spectacular butternut squash brussels sprouts vegetarian meal, this recipe is already perfect! For an even more substantial vegetarian main, consider serving it over a bed of fluffy quinoa or couscous, or perhaps alongside a grilled halloumi cheese.
Want a different cooking method? Try air-frying the squash and sprouts for an extra crispy texture in about half the time! Toss them with oil, salt, and pepper, and air fry at 380°F (190°C) for 15-20 minutes, shaking the basket occasionally. You can find more easy air fryer recipes here.
Boost the flavor by adding other fall fruits and spices. A sprinkle of cinnamon or nutmeg in the glaze, or tossing in some diced apples along with the squash, can add delightful warmth and complexity.