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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.
Omgoodness I just made this for my hubbys lunch . This is so good. I’m glad there’s extra, this could be my lunch . I paired it with a steak for him.
Kourtney, I am glad you found this recipe and loved it! Thank you for taking the time to share such a positive comment! 🙂
I love it but I made a little too much! I don't want it to go to waste. Can I freeze it?? Thank you!
Yes, you can freeze this!
Please for the love of god put the recipe at the top of the page
Delicious - will make again. I used fresh cranberries instead of dried (roasted them with the squash), and it wasn't too tart. Next time I would use less pecans as they seem to outnumber everything else.
Mel, thank you so much for the feedback about using fresh cranberries! Seems like you roasted them together with squash and they were not too tart. That's good to know!
Thank you for this yummy recipe. I made this into a salad by placing the hot veggies on a bed of romaine with feta and used a balsamic and honey reduction (1/4 cup each) instead of maple syrup. I also added a mixture of garlic & ginger (chopped fine in a food processor) to the veggies during the last 5 minutes of cooking.
Cinda, I love-love your changes! What a great idea to use a balsamic reduction as a dressing. Also, love that you served this over the green salad!
Do frozen Brussels sprouts work in this recipe?
Yes, you can use frozen Brussels sprouts. You can either thaw them and slice them in half, or roast them whole from frozen (without even defrosting them). In either case, I would toss them with olive oil, salt, and pepper - just like I did in this recipe (even if they are frozen, but you can thaw them first and slice each one in half, too). Here are some tips:
1)
When you use frozen Brussels sprouts, I would roast them in the preheated oven at a higher temperature (at 425 F or 450 F) for about 20 or 30 minutes - without the parchment paper, obviously (so that it doesn't burn).
2)
It's also especially important with frozen Brussels sprouts to spread them out on a baking sheet so that they have enough space between each other and don't steam.
3)
I would also use a lower oven rack so that they roast faster and check them after the first 15 minutes and depending on how browned they get on the outside, maybe toss them over to the other side for even roasting.
4)
Their texture will be softer and not as crispy as if you're cooking fresh ones, but it will still be delicious!
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Yes, the best. Made it first last year and have made it several times since. Everyone that we shared it with love it. Thanks for the added pecans and cranberries. Perfect.
Terrie, your comment made my day! Thank you for taking the time to share it - it means a lot to me! 🙂
I made this recipe for the first time 3 years ago while scouring the internet in preparation for cooking thanksgiving dinner for the first time. I have come back to it every year since and even made it for Christmas dinner in Ireland this year. It’s a huge hit! I always add a little extra maple syrup at the end but that’s just a personal preference. Absolutely recommend!
Wow, your comment REALLY made my day! So glad you've made this for the last 3 years. Thank you for taking the time to share such a positive and enthusiastic comment! Happy Holidays!
Haven't made this yet but I love the ingreds. and the look of how it turns out. Love roasted veggie!!
Vicki, thank you for your kind comment. It's a lovely recipe and I am sure you will love it. It's perfect for the Fall season!
This recipe looks perfect for Thanksgiving dinner. I’m wondering if I can substitute sweet potatoes for the butternut squash.
Linda, yes, you can use sweet potatoes in place of butternut squash. A lot of people who have made this recipe used sweet potatoes and commented that it tastes amazing!
Hi! Wonderful recipe! I just made it to see how it will work for the upcoming holidays! My personal experiences were that my squash turned out too soft at 400 for 20 minutes, so I may reduce the heat, or take it out sooner. I feel as though there wasn’t enough salt, so next time I will add another 1/4 tsp to the squash as well. After it was finished, I still felt it needed a bit more flavor, so I added maybe a 1/4 tsp of ground cayenne… which doesn’t add heat, per se, but really added a pop, and brought out the flavors! Next time I will only add 1 cup of pecans… I may chop them a tad as well. Everyone’s preferences are different, but for me, these are the changes I feel will work when I make this again! Thank you so much for posting this recipe!
Shelley, thank you for such a detailed and insightful comment - very helpful to me and other readers! Good tips! Especially the one about not overcooking the butternut squash. If someone wants to make this ahead, it's also a good practice to roast the squash for less than 20 minutes and even undercook it slightly if serving this the next day.
And, I love the addition of cayenne pepper.
Interesting recipe, but was overcooked. I should have believed the other readers who said to remove it from the oven sooner. This recipe should be edited for cooking times.
Bill, glad you've found this recipe interesting. Yes, the cooking times can certainly be reduced for your preference. It's especially important to not overcook the cubed butternut squash so that it doesn't turn mushy. Also, another tip is to spread out the veggies - without overcrowding - otherwise they will steam instead of roasting - which will have the "overcooking" effect, too.
I plan on making this for Christmas in a few days but I have a question ~ why can’t both vegetables be roasted on the same pan? Is it because of over crowding ? Thanks !
Yes, it's because of the overcrowding! However, if you have a large enough baking sheet and can fit both veggies on the same baking sheet without overcrowding - you can do that!
What a beautiful recipe! I'd like to make it on Christmas but my oven will be occupied by the turkey ;-). I'm wondering if there's any way to make it all up in advance and then reheat in a hot oven while the turkey rests? I know it wouldn't probably be as good that way.... maybe you have another tip for making ahead? Thanks!
oops... never mind, Julia 😉
I dove deep into the previous comments and saw the tips you've already given about making ahead (not over-cooking the squash), etc. Sorry for repeating a question that's already been answered (multiple times)... sheesh! And thanks for a wonderful recipe!
Dorothy, no problem at all! I am just now getting to answer the comments after several days of delay, and I am glad you already found the answer! 🙂
Hi!
I'm looking to find the older comments about making ahead of time and don't see your previous answer. Do you mind resharing your tips for making ahead? Thanks so much! Can't wait to make this
Hi Stephanie! Here are my tips for making this ahead:
1)
Make sure to undercook the butternut squash a little bit (or, at least, definitely DO NOT overcook it) so that it doesn't get mushy when you reheat it!
2)
Do not add the nuts if you make this ahead. Add pecans right before serving so that they remain crunchy.
3)
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, only when ready to serve.
4)
Serve this dish at room temperature, warm or hot if you like.
HAPPY HOLIDAYS!
Thank you so much - yes, this side dish makes a beautiful presentation! I read your more recent comment and know you already found the answer to your question. Enjoy!
This looks beautiful. I will be making it for the first time this Christmas. Thinking of using candied pecans instead of regular. Will that make it too sweet?
No, that will not make it too sweet. Candied pecans would be delicious! If you use candied pecans, you might not have to add maple syrup at the end or add just 1 or 2 tablespoons of it.
Just delicious! I made this on Thanksgiving and it was a hit! The guest who was vegetarian especially loved and appreciated it. I will definitely be making this again!
Linda, your comment made my day! Thank you for taking the time to share this positive feedback - I appreciate it! Glad your vegetarian friend liked this meatless recipe!
I make this every year for Thanksgiving since I found this recipe and it never fails!
I am glad you've enjoyed this recipe! 🙂
I brought this to Thanksgiving dinner way back in 2018; then something different the next year. Everyone complained, so I bring this every year.
Also, I double it and it's still the first side to go!
Thanks for the great recipe!
Heather, your comment made my day and made me smile at the same time! Thank you for sharing such a positive comment - I appreciate it! 🙂 Glad this side dish was a success at your Thanksgiving dinners!
This is the second Thanksgiving I have made this dish and it’s a hit with my family. I wouldn’t change a thing! Thank you!
Sharon, I am so happy to hear your family enjoyed this recipe - thank you for stopping by and letting me know!
Hi Julia, Can I use frozen Brussel sprouts instead of fresh ones? Looking forward to making this recipe for my family. Looks delicious. Thank you.
Jessica, yes, you can! You can either thaw them and slice them in half, or roast them whole from frozen (without even defrosting them). In either case, I would toss them with olive oil, salt, and pepper - just like I did in this recipe (even if they are frozen, but you can thaw them first and slice each one in half, too).
When you use frozen Brussels sprouts, I would roast them in the preheated oven at a higher temperature (at 425 F or 450 F) for about 20 or 30 minutes - without the parchment paper, obviously (so that it doesn't burn). It's also especially important with frozen Brussels sprouts to spread them out on a baking sheet so that they have enough space between each other and don't steam. I would also use a lower oven rack so that they roast faster and check them after the first 15 minutes and depending on how browned they get on the outside, maybe toss them over to the other side for even roasting.
Their texture will be softer and not as crispy as if you're cooking fresh ones, but it will still be delicious!
Hi Julia, is it possible to make this recipe using frozen Brussel sprouts instead of fresh ones? Looking forward to making this for my family, Thank you.
I just LOVE this recipe! I love all the ingredients and putting them together just makes my tastebuds so happy! I tried this last week, and now making it as a side for Thanksgiving tomorrow. I love it hot or cold - either way - I will be making this many times over! Thank you so much!
Kim, I am so happy you've enjoyed this recipe! Thank you for such an enthusiastic comment!
If you make this ahead or plan to reheat it later, I have a GREAT TIP: make sure to undercook the butternut squash a little bit (and definitely DO NOT overcook it) so that it doesn't get mushy!
HAPPY HOLIDAYS!
This recipe was amazing. I roasted everything together at the same time, same temperature and instead of maple syrup, I mixed molasses and a little Jack Daniel's. Not quite as sweet. Will definitely make again. Thank you for sharing.
Kim, I am so glad you liked this recipe! Love your creativity with the sauce! Thank you for such a wonderful and positive comment - I appreciate it! 🙂
My family really enjoyed this dish at Thanksgiving. I am thinking of making it again for our Christmas dinner - thanks so much!
May, I am very happy to hear it! Yes, this will be a great side dish for Christmas dinner, as well!