• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Subscribe
  • Save Recipes!
  • About
  • Salads
  • Pasta
  • Chicken
  • Seafood
  • All Main Courses
  • Latest Recipes
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Subscribe
    • Save Recipes!
    • About
    • Salads
    • Pasta
    • Chicken
    • Seafood
    • All Main Courses
    • Latest Recipes
    • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

    By Julia | Updated: Nov 04, 2024 | Published: Nov 18, 2018 | 872 Comments

    2.0M shares
    • Facebook511.4K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    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!

    Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries on a white plate

     

    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.

    Thanksgiving Brussels sprouts and Butternut Squash with Pecans and Cranberries on a white plate

    Thanksgiving Brussels sprouts and Butternut Squash with Pecans and Cranberries

    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!

    Ingredients for Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries on a white plate

    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!

    Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries (close-up)

    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:

    1. Toss Brussels sprouts in olive oil and salt. Roast in the preheated oven at 400 F for about 20 minutes.
    2. Toss cubed butternut squash in olive oil, maple syrup, and cinnamon. Roast in the preheated oven at 400 F for about 20 minutes.
    3. In a large bowl, combine roasted Brussels sprouts, roasted cinnamon butternut squash, cranberries, and lightly toasted pecans.
    4. 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.
    4.74 from 1130 votes

    Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

    If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.  It is one of the best holiday side dishes you'll ever try!    This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 servings
    Calories per serving 508 kcal
    Author: Julia

    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 Information
    Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
    Amount per Serving
    Calories
    508
    % Daily Value*
    Fat
     
    35
    g
    54
    %
    Saturated Fat
     
    3
    g
    19
    %
    Sodium
     
    114
    mg
    5
    %
    Potassium
     
    751
    mg
    21
    %
    Carbohydrates
     
    49
    g
    16
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    27
    g
    30
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    12405
    IU
    248
    %
    Vitamin C
     
    61.5
    mg
    75
    %
    Calcium
     
    116
    mg
    12
    %
    Iron
     
    2.4
    mg
    13
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword butternut squash brussels sprouts, Thanksgiving Brussels sprouts, Thanksgiving butternut squash
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    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.

    « Baked Ranch Chicken with Broccoli and Bacon
    Pumpkin Banana Bread with Apples »
    2.0M shares
    • Facebook511.4K

    Reader Interactions

    Comments

      Submit your question or provide a review of the recipe + star rating RIGHT HERE. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kim Kauffman

      February 04, 2023 at 3:34 pm

      What a wonderful side dish! Easy enough for a weekday meal and good enough for company! Thank you!

      Reply
      • Julia

        February 13, 2023 at 7:08 pm

        Kim, thank you for this wonderful 5-star review - I really appreciate it! 🙂

        Reply
    2. Reese

      December 27, 2022 at 2:09 am

      Love the ingredients and combination of spices, but for me it was very under-seasoned. I had to increase the spices and syrup quite a bit to bring it to my tastes.
      Next time I’ll try it with sweet potato. Thanks for the recipe!

      Reply
      • Julia

        January 07, 2023 at 9:43 pm

        Reese, I am glad you enjoyed this recipe! Other spices that would go well here would be smoked paprika, garlic powder, or chili powder. Fresh thyme would be tasty, too.

        Reply
        • Terri

          October 08, 2023 at 8:58 pm

          Could this recipe use frozen cubed butternut squash?

          Reply
          • Julia

            October 21, 2023 at 12:40 am

            Terri, yes, you can use frozen cubed squash. No need to thaw it - roast it in the preheated oven at 400 F for about 20 or 30 minutes. You can even broil it carefully and briefly at the end.

            Reply
    3. Lori Vagner

      December 10, 2022 at 2:02 pm

      I am going to make this for an early Christmas dinner, and I was wondering if I could make it the day before and how I would reheat it the next day

      Reply
      • Julia

        December 23, 2022 at 4:24 pm

        Lori, yes, you can make this a day before. 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 pecans if you make this ahead. Add them right before serving so that they remain crunchy.

        3)
        Serve this dish at room temperature, warm or hot if you like. Not refrigerator cold. Reheat it briefly in the microwave or in the oven just to bring it to room temperature.

        Reply
    4. Barbara

      November 27, 2022 at 4:59 pm

      This was really good. We added sage to the recipe

      Reply
      • Julia

        December 06, 2022 at 1:22 am

        Barbara, I am glad you loved it! I love fresh herbs!

        Reply
    5. Christine

      November 24, 2022 at 1:23 pm

      I made this today, Thanksgiving 2022. I’ve not served it yet but I have to tell you this “sweet” story. I live in Fla so my house was open with a sliding front door screen. When I started cooking the balsamic glaze i suddenly noticed honey bees all over the screen! They wanted IN! It was amazing!

      Reply
      • Julia

        November 24, 2022 at 3:52 pm

        Christine, that's such a sweet story (literally, LOL!). The honey bees smelled the honey - so beautiful!

        Reply
    6. Joan Z

      November 23, 2022 at 11:21 pm

      Thinking about adding chopped applewood smoked bacon to this. I could partially cook it to render some of the fat and then add it to the sheet pan with the squash. What do you think?

      Reply
      • Julia

        November 24, 2022 at 4:04 pm

        Joan, chopped cooked bacon would be delicious with these ingredients! Great idea to cook it to render some of the fat and then caramelize it in the oven.

        Reply
    7. Khris Eikenberry

      November 23, 2022 at 6:18 pm

      Can honey be a substitute for maple syrup

      Reply
      • Julia

        November 24, 2022 at 4:08 pm

        Definitely! Honey would work! I would add a small amount of freshly squeezed lime juice (not bottled kind) to the honey as well to cut too much sweetness.

        Reply
    8. Diana

      November 23, 2022 at 5:07 pm

      Hey, do you mix the ingredients when they are hot or cold?

      Reply
      • Julia

        November 24, 2022 at 4:09 pm

        I mixed them when they were warm. The key here is how to serve it - serve it hot, warm, or at room temperature. Just not refrigerator-cold.

        Reply
    9. Ayesha

      November 23, 2022 at 4:34 pm

      I always make this dish as a side on thanksgiving as well as throughout the year. It’s a winner with all ages! Thank you Julia.

      Reply
      • Julia

        November 24, 2022 at 4:11 pm

        Ayesha, your comment really made my day! 🙂 Glad you enjoy this recipe year-round! 🙂

        Reply
    10. Cathi

      November 23, 2022 at 12:42 pm

      I made this exactly according to the recipe and it is delicious. Thank you for a vegetable dish that everyone will eat!

      Reply
      • Julia

        November 24, 2022 at 4:21 pm

        Cathi, you are so welcome! Glad this recipe will be enjoyed by all! Happy Thanksgiving!

        Reply
    11. Bernadette

      November 23, 2022 at 11:37 am

      Hi Julia,

      I made this around Halloween for my fiance and I, and we both loved it but want to try something different...
      If I substitute sweet potatoes for butternut squash, do I need to change anything about the amount used and/or cooking time?

      Reply
      • Julia

        November 24, 2022 at 4:22 pm

        Bernadette, you don't need to change a thing if you want to use sweet potatoes! Just follow the recipe as is! Sweet potatoes are delicious in this recipe (I've tried it!) - you'll love it! 🙂

        Reply
        • Hadley

          November 25, 2022 at 3:04 pm

          made it as recipe suggested. everyone raved about it. awesome recipe, thanks Julia!

          Reply
          • Julia

            December 06, 2022 at 1:40 am

            Hadley, you are very welcome! So glad everyone liked it! 🙂

            Reply
    12. Lisa

      November 23, 2022 at 6:58 am

      Would acorn squash work instead of butternut? It's all I could find at the store. I really wanted to make this for Thanksgiving!

      Reply
      • Julia

        November 23, 2022 at 10:23 am

        Lisa, I don't think acorn squash would work. First, because it's so hard to peel it. And, second, because its texture is softer than butternut squash.
        But, sweet potatoes would work great!

        Reply
    13. Renee

      November 22, 2022 at 11:40 pm

      This looks delicious! I need to add another veggie for the vegetarians in my family - do you think shallots would work? Or do you have another veggie that you would recommend? Thanks!

      Reply
      • Julia

        November 23, 2022 at 10:32 am

        Renee, shallots would be delicious. How about beets? See this recipe:

        https://juliasalbum.com/winter-vegetable-salad-with-butternut-squash-brussels-sprouts-and-beets/

        Reply
    14. Danielle

      November 22, 2022 at 8:56 pm

      Can you make this with fresh cranberries?

      Reply
      • Julia

        November 23, 2022 at 10:34 am

        Danielle, fresh cranberries would be way too tart! This can work with cranberry sauce or cranberry relish (just a small amount) - others have commented that that's what they did. Even though, I am not sure if that changes the presentation because the cranberry sauce or relish can be watery.

        Reply
    15. Angie

      November 22, 2022 at 1:17 pm

      I love this recipe! It is a beautiful, colorful dish too! Have you made it a day before serving?

      Reply
      • Julia

        November 22, 2022 at 6:25 pm

        Thank you, Angie! You can make it ahead. I've done it and a lot of people who've made it have done it, too.

        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 pecans if you make this ahead. Add them right before serving so that they remain crunchy.

        3)
        Serve this dish at room temperature, warm or hot if you like. Not refrigerator cold. Reheat it briefly in the microwave just to bring it to room temperature.

        Reply
    « Older Comments
    Newer Comments »

    Primary Sidebar

    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

    Connect with Julia on Social Media:

    • Facebook
    • Pinterest
    • Instagram
    Get Julia's new recipes by e-mail:
    Subscribe by E-mail

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Affiliate Disclosure

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2012-2025 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required