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Maple Roasted Butternut Squash and Brussels Sprouts with Cranberries and Pumpkin Seeds Recipe

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4.4 from 2 reviews

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

  1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit for optimal roasting temperature.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipeteach.com/maple-roasted-butternut-squash-and-brussels-sprouts-with-cranberries-and-pumpkin-seeds-recipe/