Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries is one of the best holiday side dishes you'll ever try! It's a perfect recipe for Thanksgiving, Christmas, New Year's Eve, or any time you like! This side dish is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!
Thanksgiving and Christmas are two of my favorite holidays! I love the kinds of food we cook this time of year, bursting with Fall and holiday flavors. While we all love good old regular recipes that we are so accustomed to this time of year (green beans, mashed potatoes, sweet potatoes, stuffing, etc.) I hope you will also give a try to this side dish for your Thanksgiving dinner.
What I love the best about this roasted butternut squash and Brussels sprouts recipe is that it fits so well with classic Thanksgiving side dishes. It's such a perfect addition to a holiday table. It will look (and taste!) perfect next to traditional Thanksgiving recipes, such as green beans, potatoes, and stuffing.
And, I love the combination of ingredients here! Even if you don't like Brussels sprouts, you'll love them here. Roasted Brussels sprouts taste great when combined with all the classic Autumn flavors. Cinnamon butternut squash provides a nice, sweeter contrast to the Brussels Sprouts. And, you get a little bit of crunch from pecans and dried cranberries.
This holiday recipe will bring so many colors and lots of flavors to your holiday menu!
Thanksgiving Main Courses to serve with this side dish:
Pair Roasted Butternut Squash and Brussels sprouts with one of these delicious main dishes:
- Roast Duck - an ultimate Thanksgiving main course! This Roast Whole Duck has tender and juicy meat, crispy skin, and it’s glazed with the honey-balsamic glaze to give the duck a beautiful roasted look.
- Roasted Cornish Hen - roasted paprika Cornish hen with root vegetables (carrots, sweet potatoes) and onions.
- Roasted Turkey Breast (Boneless) with Garlic Herb Butter – this is a rolled turkey breast recipe and is a great alternative when you don’t feel like cooking the entire turkey.
Want to try other delicious Thanksgiving Side Dishes?
All the dishes below are simple and easy to make. They make a perfect addition to the Thanksgiving menu.
- Garlic and Bacon Green Beans - crispy and crunchy green beans sautéed with garlic and bacon in olive oil and butter on the stovetop.
- Creamy and Crunchy Salad with Peas, Bacon, and Pecans - easy and beautiful side dish for Thanksgiving!
- Dijon Mustard Brussels Sprouts with Bacon, Apples, and Gorgonzola cheese - Brussels sprouts smothered in heavy cream and mustard with bacon, apples, Gorgonzola cheese, and nutmeg. Cooked on the stovetop. Comforting recipe for those cold Fall and Winter nights.
Looking for a Thanksgiving Salad Recipe?
An autumn salad is always a welcome addition to the holiday table. Check out these Thanksgiving recipes:
- Winter Fruit Salad with Maple Lime Dressing - the holiday ingredient list includes red apples, pears, clementine oranges (or mandarin oranges), kiwi fruit, dried cranberries, and pomegranate seeds.
- Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate - perfect healthy Thanksgiving salad with Poppy Seed Honey-Lime Dressing.
- Honey Mustard Brussels Sprouts Salad with Cranberries and Pecans - this holiday salad is all about crisp, shredded Brussels sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries, and chopped pecans. One of the best Fall salads you'll ever make!
Potato Side Dishes for Thanksgiving:
The holiday menu is not complete without a potato dish. Here are my recommendations:
- Scalloped Potatoes - Easy Scalloped Potatoes with Garlic, Thyme, and Parmesan cheese – delicious, super cheesy potatoes made with white cheese only (no Cheddar cheese).
- Cheddar, Thyme and Beer Potatoes Au Gratin - creamy and cheesy thin sliced potatoes that are deliciously seasoned with fresh thyme and baked to perfection with Cheddar cheese and dark beer!
- Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese - a wonderful combination of potatoes, cream cheese, and buttermilk baked in the shape of the sliceable pie.
- Irish Mashed Potatoes with Bacon (Colcannon) - potatoes, cabbage, kale, and bacon all combined with butter and heavy cream. Yum!
This Roasted Butternut Squash and Brussels sprouts recipe makes a beautiful presentation, too. It's a perfect Holiday side dish that will make a great addition to both Thanksgiving and Christmas menus.
How to Make Roasted Brussels sprouts and Cinnamon Butternut Squash:
- Toss Brussels sprouts in olive oil and salt. Roast in the preheated oven at 400 F for about 20 minutes.
- Toss cubed butternut squash in olive oil, maple syrup, and cinnamon. Roast in the preheated oven at 400 F for about 20 minutes.
- In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans.
- Add a small amount of maple syrup and toss it!
Tips and Tricks
- To save time, roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.
- Adding maple syrup to the salad at the end is optional. If you do decide to add it, add small amounts. Start with 2 tablespoons of maple syrup, then add more, if desired, and toss with the salad ingredients to combine.
Substitutions
Don't want to use pecans? Try this recipe with pumpkin seeds:
- Roasted Butternut Squash with Pumpkin Seeds, Roasted Brussels Sprouts, and Cranberries - this delicious Autumn salad features all our favorite seasonal ingredients!
How to reheat it:
- First, if you plan to make this a day ahead, don't add nuts. Add nuts only when ready to serve (to make sure they are crunchy).
- Reheat this dish in a shallow pan, such as a sheet pan or a sheet cake pan lined with parchment paper. Spread the ingredients on a parchment paper-lined sheet pan. Reheat for about 15 minutes in the preheated oven at 350 F. Then add toasted pecans, when ready to serve.
- You can also serve this dish cold if you like. Just add toasted pecans right before serving, so that they are crunchy.
Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Ingredients
Roasted Brussels Sprouts:
- 3 cups Brussels sprouts ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- ¼ teaspoon Salt to taste
Roasted Butternut Squash:
- 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Other Ingredients:
- 2 cups pecan halves
- 1 cup dried cranberries
- 2-4 tablespoons maple syrup optional
Instructions
How to roast Brussels Sprouts:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Trim ends of Brussels sprouts and remove yellow leaves.
- Then, slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
- Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
How to roast Butternut Squash:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
- Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
How to toast pecans:
- Toast pecans in the preheated oven at 350 F
- Line a baking sheet with parchment paper.
- Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.
- Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.
Assembly:
- In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.
- (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Video
Notes
Looking for more Thanksgiving side dishes ?
- I have created a comprehensive recipe collection of 60 Thanksgiving side dishes conveniently categorized by ingredient: Green Beans, Butternut Squash, Sweet Potatoes, Brussels Sprouts, Potatoes, Acorn Squash, Spaghetti Squash, Asparagus, Broccoli, etc. It's a great resource to browse through for a last moment holiday inspiration! This side dishes will also work great for Christmas and New Year's Eve.
Looking for a complete Thanksgiving menu?
- Be sure to check out my 50 Best Thanksgiving Recipes (The Complete Holiday Menu) - it includes everything: Fall-inspired holiday appetizers, side dishes, salads, main courses, pasta recipes, desserts, and even breakfast. This holiday menu features proven, tried, and true Thanksgiving dishes that have been reader favorites for years (I've been publishing recipes since 2012).
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Other Butternut Squash Recipes:
- Creamy Butternut Squash Pasta with Sausage and Spinach
- Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
- Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate Seeds
- Butternut Squash and Spinach Lasagna
The recipe was originally published on October 22, 2015, and republished with cooking tips and updates in November 2018.
EverythingBagel
I’ve been making multiple trays of this every Thanksgiving since coming across the recipe and its been a hit every time. My squash is in the oven as we speak!
Julia
I am so happy you've been enjoying this recipe for several years now! Thank you so much for sharing such positive feedback!
Mary Anne B
I made this for Thanksgiving and it was a big hit. Everyone wanted some of the leftovers. I'll definitely make this again.
Julia
Mary Anne, I am so glad you enjoyed this recipe! Thank you so much for your comment! 🙂
Karen Weaver
This is the second time I have made this and it always is a hit!
Julia
Karen, I am so glad you made this recipe twice and have enjoyed it! 🙂
Vonda
Love love this receipts well make again❤️
Julia
Vonda, I am very happy you liked this recipe! 🙂
Donna Marie Coolbaugh
I would leave out the cinnamon as it colors and darkens the butternut squash and overwhelms maple flavor. Add warm nuts and cranberrues just b4 serving.
Julia
Hi Donna! Great suggestions! I am not a big fan of lots of cinnamon (I agree that it tends to overwhelm other flavors) - I thought it worked well here but I do use it sparingly.
Kari
Made this for Thanksgiving as a side dish. Delicious!!!! Will definitely will make this again!
Julia
Kari, I am so glad you tried this recipe and liked it! Thank you so much for your comment - I really appreciate it!
PRISCILLAB
I made this today and it was a HUGE hit. I didn't have pecan halves so used chopped pecans and it was just fine. This will become one of my go-to recipes.
Julia
So happy you liked this recipe and that it will be one of your go-to recipes! It makes my day!
CheaCo Holly
This is a great “Thanksgiving Salad” especially if you don’t eat meat like me. I would caution that if you decide to buy precut squash you do so no more than a day or two before you make this. Otherwise you’ll be like me spending time rinsing off mush. This recipe is really simple to make and I didn’t feel the need to add more maple syrup. This is my new go to dish for sure!
Julia
I am so happy to hear that this your new "go-to" dish now! It means a lot! Thank you so much for such helpful feedback as well, especially about using the precut squash within a day or two!
Jessica M.
We didn't use cinnamon bc no one likes it lol, but this turned out amazing!!!!
Julia
Thank you so much for your comment! Glad you liked it! Cinnamon does add overwhelming flavor sometimes. I also use it quite sparingly.
Sue
Great recipe-2nd year that I’ve made it. Thank you!
Julia
Hi Sue! So glad you've made this recipe 2 years in a row. That's a huge compliment to me!
Patty
Can I use fresh cranberries instead of craisins? I thought I would bake them the last 10 minutes with the Brussel sprouts and squash.
Julia
Hi Patty! I've never used fresh cranberries with this type of recipe. I find them very tart to my taste. I think dried cranberries are best here.
barbie
Beautiful and delicious! I have made this at least 5 times over past year. Always gets rave reviews. My sister forwarded me this recipe as she also loves it! I do candy my pecans to add to this recipe. Outstanding!
Julia
Barbie, I am so glad you've enjoyed this recipe so many times! Thank you so much for stopping by and taking the time to share such a wonderful and positive comment! 🙂
Gail Riecken
So excited. Have the ingredients baked and ready ahead of time To reheat. I know it will be too much for the two of us. Can the Brussels sprouts and squash be frozen for later.
Julia
Hi Gail! Yes, they can be frozen for later in an airtight container.
Denise
Can I use fresh cranberries instead of dried?
Julia
Fresh cranberries are quite tart to my taste - I would use dried cranberries here as they add a nice sweet contrast.
Candi
Just to clarify, when you say to turn once of the BNS, do you mean to flip them over, or turn the pan? Thank you!!
Julia
Hi Candi! By turning the butternut squash once during baking I mean flipping them over. Enjoy!