Roasted Brussels Sprouts and Butternut Squash, an easy and flavor-filled autumn roasted vegetable side dish recipe. Ready in less than 40 minutes with only 5 ingredients!
Love brussels sprouts? Love butternut squash? Roast them together! Combine two off falls favorite vegetables for this easy and flavorful baked vegetable side dishes that’s perfect for an easy night, or even a festive dinner.
👉 Ready to learn how to roast butternut squash and brussels sprouts together? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep vegetables
To start, preheat your oven to 400 degrees F (200 C), then wash and trim the vegetables.
- To cut brussels sprouts: Cut off stems, then cut the sprouts in half or quarters. The smaller you cut them, the crispier they will be when roasted.
- To cut butternut squash: Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into small cubes.
👉 Pro tip! We love cutting the brussels sprouts into small pieces so they are easier to eat, take less time to cook, and for extra crunch. And to make eating this recipe a lot easier, cut both the sprouts and the squash into similarly-sized pieces.
2️⃣ Step Two: Spread squash and sprouts on a baking sheet
Place the brussels sprouts and butternut squash pieces on a roasting sheet or pan.
Toss the vegetables with a drizzle of olive oil until completely covered. Next, mix with sliced garlic, salt, and pepper.
👉 Tip! We like to keep vegetables separated on the roasting pan. Brussels sprouts can take longer to cook and you can easily take the butternut squash off the pan when they are ready and then wait for the brussels sprouts to finish.
3️⃣ Step Three: Bake vegetables until golden brown
Put the veggies in the oven and roast until tender and brown around the edges. Depending on your oven, this will take about 35 minutes.
Halfway through cooking, stir the vegetables to make sure they brown on all sides. If butternut squash cooks faster than the brussels sprouts, take them it of the oven and keep on a plate. Keep cooking the brussels sprouts until finished.
Once they are done cooking, remove the veggies from the oven. If using as a side dish, you can serve them immediately. If you plan to use them later, let them cool and store in the refrigerator in an airtight container.
❓ Recipe questions + quick tips
Roasting butternut squash can become mushy if it is very ripe, or if you don’t cook it longer enough for it to crisp up in the oven. Be sure to coat the squash in oil to help with roasting until it begins to harden.
You don’t have to blanch brussels sprouts before roasting them. However, blanching before roasting will add some extra crisp to brussels sprouts, and some people prefer the texture. To blanch brussels sprouts, boil them in salty water until fork tender. Once they are cooked, dry them and then follow our instructions above for roasting.
💡 Seasoning ideas
We used just a simple combo of garlic, salt, and pepper for flavor in this recipe, but here are some other flavoring ideas:
- Balsamic vinegar, olive oil, sea salt, and pepper: Make a glaze with balsamic vinegar, olive oil, sea salt, and pepper that will complement the flavors of the veggies perfectly.
- Maple syrup and cinnamon: Add a touch of sweet maple and warm cinnamon for a fall flavor boost.
- Mix with crumbled cashews or pecans: Add a crunchy element and nutty flavor by tossing some crumbled cashews or pecans.
🧊 How to store
- Refrigerator storage: Roasted vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: For the best taste and texture, we don’t recommend as the sprouts and squash will lose their texture when thawed.
♻️ Sustainable kitchen + cooking tips
Sustainable living is our top priority here at Fork in the Road! Here are some ideas to take your green lifestyle to the next level while making this recipe.
Make this recipe while brussels sprouts and butternut squash are in season: Seasonal shopping is one of the best things you can do for the planet. Butternut squash is available during autumn months, and brussels sprouts is usually available year round.
Keep the veggie scraps. The stalks and stems from the brussels sprouts and the squash peels can be tossed in a food scrap vegetable broth. Cooked vegetables can also be added to your compost pile as a last resort (just don’t throw them in the garbage!).
👉 More roasted vegetable recipes
Want more roasted vegetable recipes? We’ve got you covered:
- Roasted Brussels Sprouts and Sweet Potatoes
- Roasted Carrots and Brussels Sprouts
- Roasted Brussels Sprouts and Cauliflower
- Roasted Brussels Sprouts and Broccoli
- Roasted Butternut Squash and Beets
- Roasted Brussels Sprouts and Green Beans
Roasted Brussels Sprouts and Butternut Squash
- 1 pound brussels sprouts
- 1 large butternut squash
- 2 cloves garlic sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash brussels sprouts and cut off their stems, then cut into halves or quarters. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into small cubes.
- Roast vegetables: Arrange the brussels sprouts and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.