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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.
This dish went above my expectations. Color, flavor, presentation… Wow! The time spent making this is beyond worthwhile. I consider it a staple now for Thanksgiving. My family is worth it.
Susan, your comment made my day! Thank you for taking the time to share such a positive and thoughtful comment, in a true holiday spirit! Happy Thanksgiving!
Can you use frozen Brussel sprouts ?
This was such a hit last year with my Latino family for thanksgiving! I added Zacapa Dark rum in addition to the maple syrup and it was the #1 dish! Can I make this ahead and freeze without adding the pecans? If so, what is a good time and temp to reheat at? We enjoyed it hot instead of a salad.
Hi Jessica! Your comment made my day - I am so happy this recipe was enjoyed last year and that you are making it again!
Yes, you can freeze this without adding pecans. In this case, I would make sure not to overcook the butternut squash (maybe even undercook it somewhat) so that after it's frozen it keeps its texture and doesn't get mushy.
I would add frozen cooked butternut squash and frozen roasted brussels sprouts directly onto the parchment paper-lined baking sheet and reheat in the preheated oven at 350 for about 30 minutes or until it's hot.
And, yes, add pecans last so that they keep their crunch.
HAPPY THANKSGIVING!
How do you keep your butternut squash from being mushy? I can’t mix the ingredients together. 🙂 The taste is wonderful though!
Dawn, I am sorry to hear that! I think the answer here is to not overcook the butternut squash. Maybe, undercook it next time a bit. And, make sure to roast it in the PREHEATED OVEN at 400 F. I think these suggestions should fix this!
I’m trying this for thanksgiving this year…. In the recipe it says 350 degree oven, in a reply to a comment you say 400 degrees…. Just wondering if higher temp is better…
Hi Kelli! Both the recipe and the comments use the temperature of 400 F for roasting Brussels sprouts and squash. The 350 F temperature is used to toast pecans - they will burn at 400 F. Enjoy!
Good tips Julia. When you get the squash done right it makes the entire dish so much better!! I’d encourage Dawn to try again. It’s worth it!!!!
Thank you, Susan! Yes, I should update the recipe itself with this tip, I think it's especially relevant when you plan to make this ahead or to reheat it! Happy Holidays!
Can you sub sweet potato for the squash?
Yes! Many reviewers of this recipe used sweet potatoes and said the results were delicious!
Would frozen butternut squash cubed work?
Yes, you can use frozen butternut squash (peeled and cubed). You don't even need to thaw it. Toss it, still frozen, with olive oil and salt and pepper and roast it following the recipe instructions. Make sure it's not overcrowded on a baking sheet to prevent steaming.
I love how you added roasted pecans & dried cranberries to a simple roasted veggies recipe & voila… made it pretty & scrumptious. Thank you for this recipe & we’ll be trying it out for the holidays this year.
Mary, thank you so much for such a positive comment - I really appreciate it! I hope you enjoy this dish and Happy Holidays!
I was wondering if I could mix all ingredients together and roast?
Do you mean if you can roast butternut squash together with Brussels sprouts? If you have a large enough baking sheet, you can roast them together, but I would not mix them up - just use half the sheet for Brussels sprouts and half the sheet for butternut squash.
Could you substitute Sweet potatoes for squash?
Yes, you can! If you scroll through the past comments you will see many reviewers who loved this dish with sweet potatoes!
We want to make this for Thanksgiving (made it last year and loved it!) but we will need to make ahead and take it on the road. We are celebrating outside and don't want to take up precious oven space of our families, who is making the turkey and other sides. Can we place it in a crock pot after it's made and re-heat/warm when we get there... but keep the nuts out until then? Or will it get mushy?
Thanks!
Hi Megan! I am pleased that you made this recipe last year and loved it! This side dish probably won't be as crispy if you add it to the crockpot and rewarm it later - but I think it will be just fine! I myself had leftovers stored in an airtight container for about 2 days, and the texture was not bad at all. Many people who commented on this recipe also mentioned that this dish reheats well the next day - you can scroll through the past comments (there are many, I know!) to see for yourself. So, as long as the crockpot is clean, doesn't have any liquid or leftover stuff from other foods, this dish should not get mushy. Brussels sprouts will lose the crispiness, but that's OK. And, yes, add the nuts right before serving!
In all honesty I really enjoyed it cold! But maybe try under cooking it just a bit, and then keeping it warm in the crock pot won't allow it to get mushy? .... just a thought
Kim, what a great tip about undercooking the dish a bit! THANK YOU! Yes, do undercook the butternut squash if making this ahead so that it doesn't get mushy!
I was wondering if you can substitute the pecans for chestnuts? Do you think it would still be as delicious? Just wondering since I love chestnuts!
I wish I could answer that but I've never tried or tasted chestnuts. I should!
Do pecan mean something different to everyone else haha those are definitely walnuts in all the pictures on this recipe, which look and sound better than pecans honestly. That’s how I’m going to try it!
Alix, I love your good-hearted comment, but what you see in the photos in this recipe are certainly pecans! But, walnuts will taste great, too!
What maple syrup do you use? Keeping gluten free.
I used real maple syrup, don't remember now which particular kind.
The event I was making this for was cancelled and it is just me so I don't want to have to throw the extra out. Can leftovers be frozen?
Yes, I would freeze this in an airtight container, and then reheat it directly from frozen in the oven at 400 F.
Hi, I tried this the other day, and it came out great! So delicious. I am going to make it again for Thanksgiving, and I am wondering if you have ever tried it with frozen Brussels sprouts. Did it come out well, or do you recommend sticking with fresh?
Holly, I am glad you liked this recipe! I've never tried it with frozen Brussels sprouts, so I don't know. 🙂
I did use frozen and it turned out great!!
Christie, thank you so much for the feedback! Did you roast the Brussels sprouts from frozen or did you thaw them first?
If this is made ahead of time to take to a dinner what oven degree and how long would you suggest for heating to serve warm? TIA
I would reheat this in the preheated oven at 350 F for 10 or 15 minutes. I would also add pecans right before serving to preserve their crunch.
Can I substitute sweet potato for squash?
Yes, you can use either butternut squash or sweet potatoes here. I prefer to use butternut squash here but love sweet potatoes, too. Also, numerous people used sweet potatoes in this recipe and loved it!
This will have a lot of people on the con side of Brussels sprouts, rethinking their position. Very good recipe! Thank you.
P.S. sugar free maple syrup
Is a great alternative.
Love your comment! Thank you!