Thanksgiving Maple Roasted Butternut Squash and Brussels Sprouts

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

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.

Course Salad, Side Dish

Cuisine American

Keyword autumn butternut squash, Brussels Sprouts Salad, thanksgiving vegetables

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 227kcal

Author Jessica (swankyrecipes.com)

Ingredients

butternut squash
2½ tbsp maple syrup
4 tbsp vegetable oil
½ tsp ground cinnamon
¼ tsp salt
16 oz brussels sprouts
1½ 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

US Customary - Metric

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