If you’re searching for a dish that captures the heart of fall and the magic of holiday gatherings, this Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pumpkin Seeds Recipe is exactly what you need. It’s a beautiful balance of sweet maple syrup, tender roasted squash, caramelized Brussels sprouts, tangy cranberries, and crunchy pumpkin seeds. Every bite bursts with color, texture, and festive flavor that feels both comforting and special. I love how effortlessly this dish comes together, making it perfect for both weeknight dinners and celebratory feasts alike.
Ingredients You’ll Need
To bring this Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pumpkin Seeds Recipe to life, you’ll need just a handful of simple ingredients. Each one plays an essential role, whether it’s adding sweetness, crunch, or that gorgeous golden color.
- Butternut squash: Peeled and cubed into half-inch pieces for tender, caramelized bites.
- Brussels sprouts: Trimmed and halved to showcase their nutty flavor when roasted to perfection.
- Olive oil: Helps everything roast evenly and develop that irresistible crisp skin.
- Kosher salt: Enhances the natural sweetness and balances flavors beautifully.
- Ground black pepper: Adds a subtle hint of spice to give the dish depth.
- Maple syrup: The star sweetener, providing a warm, rich glaze that ties it all together.
- Dried cranberries: For bursts of tartness and color contrast.
- Pumpkin seeds: Toasted for crunch and a delightful nutty flavor.
How to Make Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pumpkin Seeds Recipe
Step 1: Prep the Vegetables
Start by peeling and cutting your butternut squash into uniform half-inch cubes—this ensures even roasting and tender bites. Next, trim and halve your Brussels sprouts from top to bottom. Trust me, this prep makes a difference, letting each vegetable shine in the roasting process.
Step 2: Season and Toss
On separate large sheet pans, coat the butternut squash and Brussels sprouts with olive oil, kosher salt, and freshly ground black pepper. Keeping them separated prevents overcrowding, which is key to roasting instead of steaming. Pro tip: Place Brussels sprouts flat side down to encourage a golden-brown sear.
Step 3: Roast to Perfection
Roast Brussels sprouts for 15 to 18 minutes and butternut squash for 22 to 25 minutes at 450 degrees Fahrenheit. If your oven runs hot, 425 degrees works too but you might need extra minutes. The goal is to achieve tender, slightly caramelized veggies. Avoid flipping the sprouts at first to get that beautiful sear.
Step 4: Add Maple Syrup and Finish Roasting
Once the veggies have roasted, drizzle two tablespoons of maple syrup over each pan and toss gently to coat evenly. Return them to the oven for another 5 to 8 minutes, watching carefully to prevent the syrup from burning. This final roast layer builds that luscious, sticky sweetness you’re after.
Step 5: Combine With Cranberries and Pumpkin Seeds
After the veggies cool just a few minutes, toss them in a large bowl with the dried cranberries and pumpkin seeds. Finish with an extra drizzle of maple syrup for a touch of shine and sweetness. This combination provides a perfect balance of textures and flavors in every forkful.
How to Serve Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pumpkin Seeds Recipe
Garnishes
A sprinkle of fresh thyme or chopped parsley can really brighten this dish, adding a fresh herbal note that complements the roasted flavors. For a little extra rich crunch, consider crumbled toasted pecans or a dusting of shaved Parmesan cheese right on top before serving.
Side Dishes
This dish pairs wonderfully with roasted turkey or chicken, making it a perfect holiday complement. It also stands up well alongside hearty grain bowls or creamy mashed potatoes when you’re craving extra comfort on the plate.
Creative Ways to Present
For a stunning presentation, serve this dish layered on a rustic wooden board or in a colorful ceramic bowl to showcase all the vibrant autumn hues. Adding a drizzle of warmed maple syrup at the table invites guests to customize sweetness levels, making it beautifully interactive.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge. Because roasted veggies can soften, you’ll want to enjoy them within 2 to 3 days for best texture and flavor.
Freezing
This Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pumpkin Seeds Recipe doesn’t freeze well once fully roasted, as freezing affects texture negatively. Instead, prep and cut your vegetables 2 to 3 days in advance and freeze raw if needed.
Reheating
Reheat leftovers in a single layer on a baking sheet at 350 degrees Fahrenheit until warmed through, which helps restore some crispness. Avoid microwaving as it can make the veggies mushy and lose their roasted charm.
FAQs
Can I use other types of squash in this recipe?
Absolutely! Kabocha or delicata squash work beautifully here and bring their own unique sweetness and texture. Just adjust roasting time as needed based on density.
Is it okay to roast everything together on one pan?
It’s best to roast Brussels sprouts and butternut squash on separate pans. Brussels sprouts roast faster, so this prevents uneven cooking and ensures each vegetable caramelizes perfectly.
Can I make this dish vegan?
Yes! This recipe is naturally vegan and gluten-free, assuming you use pure maple syrup and plant-based olive oil. It’s a delightful vegan side that even meat-eaters adore.
How can I make this recipe less sweet?
Simply reduce the amount of maple syrup used or skip the final drizzle. The roasted veggies are flavorful on their own, so feel free to adjust sweetness to your liking.
What other nuts or seeds can I substitute for pumpkin seeds?
Toasted walnuts, pecans, or even slivered almonds make excellent substitutes and add their own delicious crunch and flavor variation.
Final Thoughts
There’s something truly magical about the combination of maple-roasted butternut squash and Brussels sprouts with tangy cranberries and crunchy pumpkin seeds—this recipe never fails to impress and delight. Whether you’re making it for a festive holiday meal or just to brighten up an ordinary dinner, I hope you enjoy creating and sharing this vibrant side dish as much as I do. Give this Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pumpkin Seeds Recipe a try, and you might just find your new favorite fall classic.
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Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pumpkin Seeds Recipe
This Maple Roasted Butternut Squash and Brussels Sprouts recipe is a perfect holiday side dish that balances the natural sweetness of butternut squash with the crispness of Brussels sprouts, enhanced by a delicious maple syrup glaze. It’s easy to prepare, prep-ahead friendly, and brings a vibrant, flavorful addition to any meal.
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
Vegetables
- 1 small butternut squash, peeled and cut into ½ inch cubes
- 1 ½ pounds Brussels sprouts, trimmed and halved from top to bottom
Seasonings and Extras
- Olive oil (about 4 tablespoons total)
- Kosher salt (about 1 teaspoon total)
- Ground black pepper, to taste
- 4 tablespoons maple syrup, plus more for final drizzle
- ½ cup dried cranberries
- ½ cup pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit for optimal roasting temperature.
- Prepare Butternut Squash: Toss the cubed butternut squash with about 2 tablespoons of olive oil, ½ teaspoon kosher salt, and ground black pepper to taste on a large sheet pan. Avoid overcrowding to ensure proper roasting and caramelization.
- Prepare Brussels Sprouts: On a separate large baking sheet, toss halved Brussels sprouts with about 2 tablespoons olive oil, ½ teaspoon kosher salt, and ground black pepper. Arrange them cut side down for even browning.
- Roast Vegetables: Place both pans in the oven. Roast Brussels sprouts for 15-18 minutes and butternut squash for 22-25 minutes. Do not flip Brussels sprouts during this time to develop a golden brown crust.
- Apply Maple Syrup and Continue Roasting: Remove pans from oven and drizzle about 2 tablespoons of maple syrup over each vegetable. Toss to coat and flip vegetables for even browning. Return to the oven and roast an additional 5 to 8 minutes until golden and tender, watching closely to prevent burning.
- Combine and Serve: Let the roasted vegetables cool slightly. In a large serving bowl, combine the roasted butternut squash, Brussels sprouts, dried cranberries, and pumpkin seeds. Finish with an extra drizzle of maple syrup to taste. Serve warm and enjoy!
Notes
- Use separate sheet pans for roasting each vegetable to manage different cooking times effectively.
- Give vegetables ample space on the pans to avoid steaming and achieve proper caramelization.
- Roast at 450 degrees F; if your oven runs hot, adjusting to 425 degrees F is acceptable but may require extra roasting time.
- This dish is best served fresh as roasted vegetables can become soggy if stored for days.
- Prep ahead by trimming and cutting vegetables up to 3 days in advance and refrigerate until ready to roast.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
