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Thanksgiving Maple Roasted Butternut Squash and Brussels Sprouts

Perfect THANKSGIVING MAPLE ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS with toasted pecans, cranberries, and parmesan cheese crumbles tossed in maple syrup and cinnamon. You’ll want to add this hearty and sweet autumn sheet pan vegetable dish to your Thanksgiving Day menu repertoire. Serve as a side dish to your dinner or holiday menu.

If you like this sheet pan fall inspired dish, try these Crack Carrots next, or this highly rated Roasted Brussels Sprouts, or this sheet pan Crack Broccoli with crispy tips.

Roasted Butternut Squash and Brussels Sprouts on a sheet pan with a wooden spoon. Sprinkled throughout the pan with cranberries, pecans, and rosemary sprigs.

This Thanksgiving Maple Roasted Butternut Squash and Brussels Sprouts salad recipe features the BEST crispy roasted brussels sprouts and tender chunks of butternut squash tossed in a delicious maple orange cinnamon sauce.

If you’re looking to incorporate a new hearty side dish to your Thanksgiving Day Menu, you’ll want to try this super delicious and healthy seasonal dish with warm maple flavors. If you’ve never tried roasting butternut squash, it’s easy to prepare. Similar to a sweet potato, it pairs perfectly with cinnamon and maple syrup. You’ll be making this classic roasted vegetable dish for years to come.

Maple Roasted Butternut Squash on a sheet pan with tender crispy brussels sprouts, dried cranberries, and pecan halves.

HOW TO MAKE MAPLE ROASTED BUTTERNUT SQUASH

  1. Remove the peel of squash with knife, then use a vegetable peeler to smooth edges.
  2. Cut squash into 1 inch by 1 inch cubes; place in mixing bowl with maple syrup, oil, and cinnamon.
  3. Cut tips off brussels sprouts then cut in half. Toss in bowl with oil and salt.
  4. Pour vegetables onto two separate baking sheets.
  5. Roast in oven at 400 degree F for 20-25 minutes.
  6. Turn oven to 300 degrees F. Toss pecans in oil and bake 3 minutes each side.
  7. Toss roasted butternut squash, brussels sprouts, pecans, cranberries, and parmesan cheese together in bowl.
  8. Make orange and maple syrup dressing and toss together with vegetables.

HOW TO SERVE BUTTERNUT SQUASH

My butternut squash vegetable recipe is best served as a side dish alone or with a salad or other classic Thanksgiving Day side dish recipes. Sometimes, I like to add a spring lettuce mix, kale, or arugula to it to keep it vegetarian. Chopped bacon is also great in this baked dish.

Roasted Butternut Squash on a sheet pan with roasted brussels sprouts halves, dried cranberries, and toasted pecan halves. Sprinkles of parmesan cheese and rosemary as garnish.

MAPLE ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS INGREDIENTS

  • BUTTERNUT SQUASH: Butternut Squash is a winter squash. Pick a heavy one wih dark beige skin. To prepare it, remove the skin with a peeler or sharp knife. Cut the neck from the body. Cut it lenghtwise in half then scoop out the seeds and cube it into 1-inch chunks.
  • BRUSSELS SPROUTS: Remove any loose leaves. Cut the hard root off the bottom. Next, cut it in half. Toss the sprouts in oil and season them then spread onto a baking sheet.
  • PECANS: Use freshly purchased pecans for the best flavor, espcially if it’s being served for a special holiday. Last years pecans have probably gone rancid so it’s best to use fresh pecans and store them in the refrigerator or freezer to prevent the oils from spoiling.
  • CRANBERRIES: Dried cranberries add a touch of sweetness to the dish.
  • MAPLE SYRUP: I like to use pure maple syrup. Oven roasted utternut squash and maple syrup are a match made in heaven and perfect for the autumn season.
  • CINNAMON: Ground cinnamon infuses a warmness to the butternut squash and dressing.
  • ORANGE JUICE: Freshly squeezed orange juice adds a mild orange citrus flavor that really tastes wonderful.
  • PARMESAN CHEEESE: A little grated parmesan cheese adds a nice nutty depth to the vegetables.
Maple Roasted Butternut Squash and Brussels Sprouts spread out on a sheet pan with pieces of toasted pecans and dried cranberries. Text in center reads maple butternut squash (30 minute thanksgiving recipe) brussels sprouts. Second image is same as first with a wooden spoon scooping the mixture.

SQUASH TIPS & QUESTIONS

How do I peel butternut squash? This hard vegetable is difficult to peel with a vegetable peeler. First, I like to cut it in half. Next, grip the squash near the top tightly. Using a sharp knife, skim the top of the skin off by running the knife just under the skin all the way to the bottom. Make sure your hand is not in the way of the knife in case it slips and that the knife is never peeling towards you but rather pointed away to hit the counter. TIP: To smooth the edges, run a vegetable peeler on the vegetable before cubing.

Can I roast the vegetables together or do I need two pans? Because brussels sprouts taste delicious with a crispy tip, it’s best to use two roasting pans for the veggies as the squash will contain extra liquid. Also, the sprouts will roast faster than the butternut squash which means the pan will need to be removed.

If serving for Thanksgiving, can I make this the day before and reheat it? Yes. Roast the dish ahead to save time for holiday parties. To reheat, place into a casserole dish or baking pan and warm in a 300°F oven until heated. Next, toss the warm veggies in a serving dish with toasted pecans, cranberries, cheese, and orange dressing.

Can I prepare the recipe the day before and roast it the next day? Yes. I do this all the time. Peel and cube squash then place into a covered bowl. Cut the tips off the sprouts and place them into a separate covered bowl.

Thanksgiving Day Menu Recipes

Thanksgiving Maple Roasted Butternut Squash and Brussels Sprouts

Perfect THANKSGIVING MAPLE ROASTED BUTTERNUT SQUASH AND BRUSSELS SPROUTS with toasted pecans, cranberries, and parmesan cheese crumbles tossed in maple syrup and cinnamon. You'll want to add this autumn sheet pan vegetable dish to your Thanksgiving Day menu repertoire. Serve as a side dish to your dinner or holiday menu.
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Course: Salad, Side Dish
Cuisine: American
Keyword: autumn butternut squash, Brussels Sprouts Salad, thanksgiving vegetables
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 227kcal

Ingredients

  • butternut squash
  • tbsp maple syrup
  • 4 tbsp vegetable oil
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • 16 oz brussels sprouts
  • cups pecans
  • ¾ cup dried cranberries
  • ¼ cup shredded or grated parmesan cheese

Orange Dressing Glaze

  • 2 tbsp freshly squeezed orange juice
  • 1 tbsp maple syrup (or brown sugar)
  • pinch of salt

Instructions

  • Remove the peel of squash with knife, then use a vegetable peeler to smooth edges.
  • Cut squash into pineapple ring thickness, about 1 inch wide rings. Cut the ring into 9 cubes; about 1-inch by 1-inch.
  • Place squash into a mixing bowl with maple syrup, oil, and cinnamon.
  • Cut tips off brussels sprouts then cut in half. Toss in a bowl with oil and salt.
  • Pour vegetables onto two separate baking sheets.
  • Roast in oven at 400°F for 20-25 minutes.
  • Turn oven to 300°F. Toss pecans in oil and bake for 3 minutes on each side.
  • Add roasted butternut squash, brussels sprouts, pecans, cranberries, and parmesan cheese together in a bowl.
  • Whisk together orange juice, maple syrup, and salt.
  • Pour dressing into bowl and toss together.

Nutrition

Calories:227kcal | Carbohydrates:24g | Protein:5g | Fat:15g | Saturated Fat:2g | Polyunsaturated Fat:4g | Monounsaturated Fat:8g | Cholesterol:3mg | Sodium:136mg | Potassium:332mg | Fiber:5g | Sugar:15g | Vitamin A:474IU | Vitamin C:50mg | Calcium:85mg | Iron:1mg
Maple Butternut Squash and Brussels Sprouts roasted on a baking sheet with toasted pecans and dried cranberries with parmesan cheese crumbles.

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