Butternut Squash and Brussels Sprouts

Introduction

As the leaves change color and the air turns crisp, there’s nothing quite like the comforting flavors of roasted vegetables to celebrate the season. This Butternut Squash and Brussels Sprouts recipe is a harmonious blend of sweet, savory, and crunchy elements that make it an ideal side dish for any fall meal. The natural sweetness of butternut squash pairs beautifully with the earthy flavors of Brussels sprouts, while a touch of cinnamon adds a warm, aromatic note. Finished with dried cranberries and walnuts, this dish offers a delightful mix of textures and flavors that will elevate your dinner table.

Why You’ll Love This Recipe

This roasted vegetable dish is not only nutritious but also incredibly versatile and easy to prepare. The combination of butternut squash and Brussels sprouts is a classic fall pairing, and the addition of maple syrup and cinnamon brings out their natural sweetness, creating a perfectly balanced flavor profile. The dried cranberries add a burst of tartness, while the walnuts provide a satisfying crunch. Whether you’re serving it alongside roasted meats, incorporating it into a hearty salad, or enjoying it on its own, this recipe is sure to become a seasonal favorite.

Ingredients

• For the Roasted Vegetables:
  • 1 ½ lbs butternut squash, peeled and cut into ¾-inch chunks
  • 1 ½ lbs Brussels sprouts, stems trimmed and halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ¼ cup dried cranberries
  • ¼ cup walnuts, chopped

Directions

1. Preheat Your Oven

Preheat your oven to 400°F (200°C). Preparing the oven ahead ensures that your vegetables will roast evenly and develop a beautiful caramelized exterior.

2. Line Your Baking Sheet

Line a baking sheet with parchment paper and lightly spray it with cooking spray. This prevents the vegetables from sticking and makes cleanup a breeze.

3. Prepare the Vegetables

• Brussels Sprouts: Trim the stems and cut the Brussels sprouts in half lengthwise. This helps them roast evenly and allows the cut sides to caramelize beautifully.
• Butternut Squash: Peel the butternut squash and cut it into ¾-inch cubes. Uniform sizing ensures that all pieces cook at the same rate.

4. Season and Toss

In a large bowl, combine the Brussels sprouts and butternut squash. Drizzle with 2 tablespoons of extra virgin olive oil and 2 tablespoons of pure maple syrup. Sprinkle with ¾ teaspoon of salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cinnamon. Toss the vegetables well to ensure they are evenly coated with the oil and seasonings. Using your hands can make this step easier and more thorough.

5. Roast the Vegetables

Spread the seasoned vegetables in an even layer on the prepared baking sheet. This allows for maximum exposure to the heat, promoting even roasting and caramelization.

• First Stage: Roast in the preheated oven for 15 minutes.
• Stir and Continue Roasting: After 15 minutes, stir the vegetables to ensure even cooking. Return them to the oven and continue roasting for another 10 minutes, or until the vegetables are tender and slightly caramelized.

6. Add Final Touches

Remove the baking sheet from the oven and sprinkle the roasted vegetables with ¼ cup of dried cranberries and ¼ cup of chopped walnuts. The cranberries add a sweet-tart flavor, while the walnuts contribute a satisfying crunch.

7. Final Roasting

Return the baking sheet to the oven and roast for an additional 5-10 minutes. This step allows the cranberries to plump up and the walnuts to toast lightly, enhancing their flavors and textures.

8. Serve

Let the roasted vegetables cool slightly before serving. This dish is best enjoyed warm and can be served as a side to your favorite main courses or as a hearty vegetarian option on its own.

Kitchen Equipment Needed

• Baking sheet
• Parchment paper
• Mixing bowls
• Chef’s knife and cutting board
• Measuring spoons
• Spatula for tossing vegetables

Tips for Perfect Roasted Vegetables

• Uniform Size: Cutting the vegetables into similar sizes ensures even cooking. This prevents some pieces from being overdone while others remain undercooked.
• Single Layer: Spread the vegetables in a single layer on the baking sheet. Overcrowding the pan can cause the vegetables to steam rather than roast, inhibiting caramelization.
• Stirring: Stir the vegetables halfway through roasting to promote even browning and prevent sticking.
• Adjust Seasonings: Feel free to adjust the amount of maple syrup and cinnamon based on your taste preferences. For a spicier kick, add a pinch of cayenne pepper.

Recipe Swaps and Variations

• Nuts: If you’re not a fan of walnuts, try using pecans, almonds, or pistachios for a different crunch and flavor.
• Dried Fruit: Substitute dried cranberries with dried cherries, raisins, or apricots for a unique twist.
• Spices: Experiment with different spices such as smoked paprika, cumin, or even a touch of curry powder to add depth to the dish.
• Greens: Toss in some kale or spinach during the last few minutes of roasting for an extra boost of greens.

How to Store Leftovers

Store any leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, enjoy them cold as part of a hearty salad.

Food and Drink Pairings

This Butternut Squash and Brussels Sprouts dish pairs wonderfully with a variety of main courses. Serve it alongside roasted meats like turkey, chicken, or pork for a complete meal. It also complements vegetarian dishes such as quinoa or lentil salads.

For beverages, a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir pairs beautifully with the sweet and savory flavors of the vegetables. For non-alcoholic options, try serving it with sparkling water infused with citrus or a warm apple cider to enhance the fall flavors.

Frequently Asked Questions (FAQ)

Q: Can I use fresh or frozen cranberries?
A: This recipe calls for dried cranberries, which provide a sweet-tart flavor and chewy texture. If you prefer fresh cranberries, you can use about 1/2 cup, but be aware that fresh cranberries are more tart and will add a different texture to the dish.

Q: Can I make this dish vegan?
A: Yes! Ensure that the olive oil and maple syrup you use are vegan-friendly. You can also add a vegan cheese substitute or omit the nuts if you have dietary restrictions.

Q: How can I make this dish gluten-free?
A: This recipe is naturally gluten-free as long as you ensure that all your ingredients, especially the dried cranberries and walnuts, are certified gluten-free.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Butternut Squash and Brussels Sprouts

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• Author: Mia Martinez
• Total Time: 40-45 minutes

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Description

Savory roasted butternut squash and Brussels sprouts, a healthy and flavorful fall side dish, perfect for any meal or holiday gathering.

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Ingredients

1 ½ lbs butternut squash, peeled and cut into ¾-inch chunks

1 ½ lbs Brussels sprouts, stems trimmed and halved lengthwise

2 tablespoons extra virgin olive oil

2 tablespoons pure maple syrup

¾ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

¼ cup dried cranberries

¼ cup walnuts, chopped

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Instructions

Preheat your oven to 400°F (200°C).

Line a baking sheet with parchment paper and lightly spray with cooking spray.

Prepare the Brussels sprouts by trimming the stems and cutting them in half lengthwise. Peel and cut the butternut squash into bite-sized cubes.

Spread the Brussels sprouts and butternut squash evenly on the baking sheet.

Drizzle with olive oil, maple syrup, salt, pepper, and cinnamon. Toss to coat the vegetables evenly. Using your hands makes this step easier!

Roast in the oven for 15 minutes, stir the vegetables, and continue roasting for another 10 minutes.

Remove the tray from the oven and sprinkle the dried cranberries and chopped walnuts over the roasted vegetables. Toss and return to the oven for another 5-10 minutes, or until the veggies are tender and slightly caramelized.

Let the roasted vegetables cool slightly before serving and enjoy!

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes

Nutrition

• Serving Size: 6 servings
• Calories: 250 kcal