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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 tablespoons maple syrup up to 4 tablespoons
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.
I made this and its so good. I used a bit less maple syrup but I did have a question. It says serves 6, do you know how many calories it is per serving? It being New Years and all, I am tracking my intake and out put
Thanks
470 calories and 35g fat per serving. I would definitely cut back on the amount of pecans, dried cranberries and maple syrup in this recipe.
Thank you so much this recipe.
And I apologize on behalf of manning for the people who can't read your answers to their questions and keep asking the same thing !
I found this on a weight watcher post, without me going and buying the ingredients, would you be able to tell me the points plus points
I made these for my Christmas dinner and they were such a hit! I did change the recipe a little by using string beans instead of Brussels sprouts since they're not liked to much at my house. Still was delicious with the switch and I'll be making thins again!
Personally was unimpressed with this dish. And I LOVE all of these ingredients typically. For some reason the brussels didn't go well with all the "sweet" flavors going on. And the pecans seemed too bland for the mix. I would have rather done this with almonds instead of pecans. And honestly, I wish it didn't have brussels either. I was so excited about this dish and it really wasn't that good. And it needs to be prepared and then eaten immediately after.. I made it 3 hours early and it was a mushy mess by the time I served it. Plus I had to re-heat it in the microwave before I served it.
Me too! I'm considering mixing this into some savory stuffing like cornbread for more flavor. It really needs more savory to support the Brussels sprouts!
ya I kinda found this to be the same ... I was really excited to make it and it sounded delicious but overall something seemed to be lacking in that it really didn't make a splash with the tastebuds ... I'm not giving up and will try it again as I too love all the ingredients ... I made it and then took it to friends for Thanksgiving and we re-heated it and I don't think that helped out it was about an hour and a half between finished and serving I think right out of the oven would be a far better option
Sounds like a great idea! I have to try it too!
First, I NEVER leave comments on recipes I find. Usually it has already been said or covered. However this time I just have to leave a comment.
I made this yesterday for Thanksgiving at my Mom's house. I opted to not dress the vegetables with more maple syrup after mixing (family with diet restrictions). I warmed them up just before serving as someone suggested. I had a decent helping at dinner and liked the dish but was not "blown away" by any means.
However, today the leftovers...oh the yummy, nummy wonderful world of leftovers. The flavors have really melded together so much better and the squash is just fabulous. I decided to make this my dinner tonight. I cooked some quinoa, put 3/4c in a bowl and topped with the brussel sprout mix. OH MY GOODNESS......it is absolutely heavenly! 🙂 Letting it sit overnight did wonders for the flavors and with the quinoa I almost feel like I am eating a bowl of veggie oatmeal, which sounds weird but I can honestly say is truly delicious.
For anyone who is curious about prepping the day before. I think you will be just fine. I reheated my veggies tonight in the microwave and they taste just fine.
I made this for Thanksgiving and it was a HIT~! My family is allergic to nuts so I substituted raw pumpkin seeds for the pecans. I toasted the raw seeds in a mixture of maybe 1/2 to 1 tsp turbinado coconut sugar, about 1 TBLS agave nectar, about 1/4 to 1/2 tsp cinnamon, and a touch of nutmeg. I just went by feel and added the ingredients in, no measuring. I baked the seeds for 20 minutes, maybe 25, at 350. I turned them halfway through. They were sooo good! EnJoy!
I made this today as a side for our Thanksgiving dinner and it was a hit. It may be even better as a leftover! The butternut squash were delicious with the cinnamon and maple syrup and paired well with the Brussels sprouts and pecans. I used Craisins and loved the "kick" they added to this dish. It is a new staple on our menu. Thanks for sharing.
I just made this for thanksgiving dinner. I had to taste it... AMAZING!
I just made this tonight before Thanksgiving. It's delicious! Thank you for sharing. I think it should be called Thanksgiving Trail Mix! 😉
Prepping Tips: If you are prepping ahead for Thanksgiving or bringing this to a friend or family members’ house, you can roast the vegetables ahead of time (you can blast them in a 350 degree Fahrenheit oven for 10-15 minutes just before serving) and wait to dress them until just before serving.
Warm or cold Brussels Sprouts recipe?
Am wondering the same thing as several other folks - can this be made ahead? Looks amazing, thanks!
Serve warm or cold?
Thanks
It can be served either hot or room-temperature. When I originally made this, I served it warm, as a side dish to roasted duck. Then, the next day I ate it as a side dish right out of the fridge, without reheating, because I was in a hurry – it was good cold too! If you want to premake this dish, I think you can mix everything together, except pecans. Add the pecans right before serving, to keep them from getting soggy. You can toast the pecans, or just add them un-toasted, I frankly don’t think they even need toasting.
I have a bunch of fresh cranberries to use up. Anyone tried with fresh??