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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 wanted to try it before I made it for our large (19 people) Thanksgiving
dinner. I really liked it and I plan to make a large pan of it on Thanksgiving:-)
Thanks for the recipe.
Memorie, I am so glad you like this recipe! That's what I do with new recipes too - give them a trial run first! 🙂 Happy Holidays! 🙂
Just made it and it’s AWESOME. Will definitely make again.
Patrice, I am so happy you loved this recipe! Thank you for the comment and the 5-stars!
This is going to be the 2nd time I've made this dish for Thanksgiving, family loves it!
Laura, I am so glad you've made this before and making it again! Happy Holidays! 🙂
Has anyone made this and then placed it on warm in a slow cooker? I was thinking of trying this for dinner- so it stays warm.
Thoughts!
Heather, I've read comments from others on this recipe where people did just that - used a slow cooker on low to keep it warm. It works! My personal preference, in this case, would be to add pecans only when you're ready to serve (to prevent them from getting soggy). And, if you haven't already made this, undercook butternut squash slightly so that it doesn't get mushy. Enjoy!
Do you trim and half Brussels before roasting?
Yes, I trim the Brussels sprouts, remove any yellow leaves and slice each one in half before roasting.
I made this believe it not for my Halloween party. Now I am.asked to.bring to Thanksgiving this year.
Thank you!
This actually is a good recipe to make for Halloween because of the orange colors! 🙂 Glad everyone enjoyed it! 🙂 Happy Holidays!
I just made this for a dinner party for tonight and it is so good. I had to make myself walk away after I tried a bite. I will make this again. Plus it is pretty too!
Jessica, I am so glad you loved this recipe! 🙂 And, you're right it's a naturally beautiful side dish because of all the colorful ingredients!
Perfect level of sweet, soft, savory and crunchy flavors and textures. I search all over in 3 stores for butternut squash with no luck. Had to substitute sweet potatoes. Made a double batch for roasted veggies on different sheets for 10 extra minutes in oven. Came out amazing!
Gwendolyn, I am so happy you loved this recipe! That's so disappointing that the stores around you were out of butternut squash! It's still really good with sweet potatoes, too!
Would feta or goat cheese go well sprinkled on at the end?
Emily - I think so! It should be a nice combo!
Could you use sweet potatoes instead of butter nut squash?
Darcy, sweet potatoes would be as delicious as butternut squash in this recipe!
Can you make this ahead?
Beth, you can make this up to 2 days in advance for the best results and freshness.
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 pecans and cranberries if you make this ahead. Add them 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 pecans and cranberries only when ready to serve.
4)
Serve this dish at room temperature, warm or hot if you like. Not refrigerator cold.
Hi Julia,
I'd like to know if fresh cranberries could be substituted for dried. it's all i have
Hadley, I am afraid fresh cranberries would be too tart.
Hi Julia. I plan on making this recipe for Thanksgiving. If I make it a day in advance, you mentioned not adding the pecans until after you reheat. What about the cranberries, do you add them after reheating as well?
Diane, that's a good point. Add dried cranberries after reheating, as well.
Could already cubed frozen Brussel sprouts and butternut squash be used in place of fresh?
Megan, yes, you can use precut frozen veggies.
Roast them whole from frozen (without even defrosting them). Toss them with olive oil, salt, and pepper - just like I did in this recipe (even if they are frozen). Here are some tips:
1)
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 veggies 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!
It is delicious! I am curious on how much is considered a serving though, just to track calories, etc. I didn't use as much maple syrup and added a bit 9f salt at the end. Really yummy.
Valerie, I am glad you loved this recipe - thank you for the comment! 🙂 The whole recipe makes 6 servings, so the calorie count that is provided is per 1 serving.
Absolutely delicious! Perfect to take to a bonfire get together with friends on a beautiful fall day
Thank you, Mary! This is such a great visual - this salad at a bonfire in the Fall! Love it!
I am afraid I overcooked the butternut squash. It was mushy. It was excellent overall but next time I need to be more aware of the texture of the squash. Will definitely try again!
Julie, so glad you enjoyed this! Overcooking the squash is a bummer but it's easily fixable the next time! Also, make sure to space out the butternut squash cubes (without overcrowding) so that they don't steam instead of roasting - that can be the reason for the mushy texture, too.
I made this last Thanksgiving and it was PHENOMENAL! I am wondering how early I can begin prepping for this dish this year. Is it possible to cut the squash and brussel sprouts 2 days before and have it all cook together the day of?
Hannah, I am happy you've made this before and loved it! 🙂 Yes, you can cut the squash and Brussels sprouts 2 days in advance.
You can even roast the squash and the Brussels sprouts 2 days in advance. 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 and cranberries if you make this ahead. Add them 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 and cranberries, only when ready to serve.
4)
Serve this dish at room temperature, warm or hot if you like.
Will definitely try this recipe out, because it sounds or rather looks delicious. I have one ‚however‘ though. Olive oil should not be used to brown food unless it is explicitly mentioned on the bottle. Good, cold pressed olive oil is cancerous when heared too much.
I will try this recipe with sunflower or thistle oil.
Can‘t wait to hear what the family will say to this.
Would roasted beets be a good addition to this dish? I'm planning on making it this weekend for Canadian Thanksgiving 🙂
Yes, roasted beets would be amazing here! One of the commenters on my Facebook page said that roasting the beets with cinnamon is perfect for this kind of recipe. I made something similar to this with beets (but I boiled them), here is the recipe:
Winter Vegetable Salad with Roasted Butternut Squash, Brussels Sprouts, and Beets
Could you please tell me if this is served warm or like a salad?
This can be served warm or at room temperature. Does not need to be hot.