Go Back
Roasted butternut squash and Brussels sprouts with pecans and cranberries in a bowl

Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

A delicious and nutritious dish that combines sweet and savory flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 butternut squash, peeled and cubed
  • 1 lb Brussels sprouts, trimmed and halved
Add-ins
  • 1 cup pecans, toasted
  • 1 cup dried cranberries
Seasoning
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 teaspoon cinnamon (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash and Brussels sprouts. Drizzle with olive oil and season with salt, pepper, and cinnamon if using. Toss to coat.
  3. Spread the mixture on a baking sheet in a single layer.
Cooking
  1. Roast in the preheated oven for about 25-30 minutes, or until tender and caramelized, stirring halfway through.
  2. Remove from the oven and let cool slightly.
  3. Transfer to a serving dish and sprinkle with toasted pecans and dried cranberries before serving.

Notes

This dish is versatile and can be served warm or at room temperature. Ensure your oven is preheated to cook the vegetables evenly. Adjust the seasoning to your taste; feel free to add more spices for an extra kick. Can be made ahead by prepping vegetables a day in advance.