Roasted Butternut Squash and Brussels Sprouts Medley is a delicious blend of savory butternut squash and Brussels sprouts with bursts of cranberry sweetness! Walnuts add texture and even more flavor!
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By the end of the Fall and Winter seasons, I am so done with pumpkin, cranberries, and squash. And, my love affair with comfort food is over. Done. Caput!
But, come August, I find myself slowly crawling back to my former love. By September, I’m once again majorly hooked. Give me all the Fall things – cool weather, scarves, leaves, all the pumpkin spice, and every other food that seems to go MIA all Spring and Summer.
In my attempt to try to keep the food a bit lighter this season, I have created this Roasted Butternut Squash and Brussels Sprouts Medley side dish recipe. As a former vegetarian, I would say that you can definitely enjoy this recipe as the main dish, as well!
This beauty is loaded with sweet and savory bits of butternut squash, Brussels sprouts, shallots, and cranberries. The walnuts on top are glazed with maple syrup (a step that takes only a couple minutes, and is so worth the extra effort!) for added sweetness.
This is a great Fall side dish for holiday dinners. It’s naturally gluten free and vegetarian! I’m fairly certain this will be on my table at both Thanksgiving and Christmas this year!
How to Make Roasted Butternut Squash and Brussels Sprouts Medley
Before you begin cooking, dice the butternut squash into bite-size pieces and trim and quartered your Brussels sprouts. You will also need to finely dice the shallot and have all the other ingredients out and ready to go.
Preheat your oven to 400°F.
Add the Brussels sprouts, butternut squash, shallot, and olive oil to a large bowl. Toss to coat the vegetables with the oil.
Place the baking sheet in the oven and roast for about 30 minutes, or until the vegetables are tender and the butternut squash is just starting to caramelize. Be sure to toss the vegetables halfway through.
Meanwhile, add the walnuts and maple syrup to a small skillet over medium-high heat. Stirring frequently, cook for 2-4 minutes until the syrup has thickened and coasts the walnuts. Remove to a plate to cool.
Add the vegetables to a serving dish or bowl and top with the walnuts.
Optional: try adding crumbled goat cheese to the top of this dish!
Tips and Techniques
- To save time, look for already prepped Brussels sprouts and butternut squash cubes in the produce section of your grocery store.
- For best results, use fresh butternut squash and Brussels sprouts.
- Can fresh cranberries be used instead of dried? Yes! Roast them with the butternut squash and Brussels. Because fresh cranberries are not as sweet, you may want to stir in an extra Tablespoon of maple syrup after they are done cooking.
- Store leftovers in an air-tight container in the refrigerator and use within 3-4 days.
Roasted Fall Vegetables with Cranberries and Maple Walnuts
- Preheat your oven to 400°F.
- Add the Brussels sprouts, butternut squash, and shallots to a large bowl. Pour in the olive oil and toss to coat.
- Spread the vegetables onto a baking sheet and season with salt, pepper, and cinnamon.
- Roast for about 30 minutes, tossing halfway through, or until tender and just starting to caramelize.
- Meanwhile, add the walnuts and maple syrup to a small skillet over medium-high heat. Cook for 2-4 minutes, stirring frequently, until the syrup thickens and coats the walnuts. Remove to a plate to cool.
- When the vegetables are done roasting, mix in the cranberries and top with the maple walnuts and goat cheese, if using.
Tips and Techniques
- To save time look for already prepped Brussels sprouts and butternut squash cubes in the produce section of your grocery store.
- For best results use fresh butternut squash and Brussels sprouts.
- You can substitute pecans for the walnuts, if preferred.
- Store leftovers in an air-tight container in the refrigerator. Use within 3-4 days.