The Roasted Butternut Squash & Brussels Sprouts with Maple, Cranberries, and Pumpkin Seeds Recipe is the perfect celebration of fall flavors all in one vibrant dish. Imagine tender, caramelized butternut squash and Brussels sprouts roasted to golden perfection, then kissed with sweet maple syrup, tart cranberries, and the crunch of toasted pumpkin seeds. This dish isn’t just a side; it’s a star that brings warmth, color, and a delicious balance of textures to any table. Whether you’re prepping for a cozy family dinner or looking to impress guests with seasonal charm, this recipe will quickly become your go-to autumn favorite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making this dish shine. Each ingredient plays a special role — from the sweetness of the maple syrup to the satisfying crunch of pumpkin seeds — they all blend harmoniously for unforgettable flavor.
- Butternut squash: Peeled and cubed into ½ inch pieces for even roasting and creamy texture inside.
- Brussels sprouts: Trimmed and halved, these add a hearty, slightly nutty green flavor and crisp edges.
- Olive oil: Essential for roasting, it ensures the vegetables caramelize beautifully without drying out.
- Kosher salt & ground black pepper: Classic seasonings that enhance and balance the natural flavors of the veggies.
- Maple syrup: Four tablespoons to roast with and a little extra for drizzling, adding natural sweetness and depth.
- Dried cranberries: Provide a tart contrast that cuts through the sweetness and adds vibrant color.
- Pumpkin seeds: Toasted to bring crunch and a delightful earthy note that finishes the dish perfectly.
How to Make Roasted Butternut Squash & Brussels Sprouts with Maple, Cranberries, and Pumpkin Seeds Recipe
Step 1: Preheat the oven and prepare the veggies
Begin by heating your oven to 400°F (200°C), the perfect temperature for roasting. Peel and cube your butternut squash into ½ inch chunks to ensure they cook evenly and become tender but not mushy. Trim and halve the Brussels sprouts so they roast uniformly and develop golden, crispy edges.
Step 2: Toss the vegetables with olive oil and seasoning
Place the cubed squash and Brussels sprouts on a large baking sheet. Drizzle generously with olive oil, then sprinkle with kosher salt and ground black pepper. Toss everything well so each piece is coated in oil and seasoning—this will help achieve that beautiful caramelization during roasting.
Step 3: Roast until golden and tender
Slide the baking sheet into the oven and roast for about 25–30 minutes, making sure to stir halfway through. The veggies will soften and turn a mouthwatering golden brown. This slow roasting process brings out their natural sweetness and creates an irresistible texture.
Step 4: Add maple syrup and finish roasting
In the final five minutes of roasting, drizzle the 4 tablespoons of maple syrup over the veggies and pop them back into the oven. This quick caramelizing step deepens the flavors with a luscious sweet glaze that beautifully complements the earthy vegetables.
Step 5: Toss with cranberries and pumpkin seeds before serving
Once roasted, remove the pan and immediately toss the warm vegetables with dried cranberries and pumpkin seeds. Give it a gentle drizzle of extra maple syrup for that final touch of sweetness. The cranberries add bursts of tartness, while the pumpkin seeds bring crunch, making every bite a sensory delight.
How to Serve Roasted Butternut Squash & Brussels Sprouts with Maple, Cranberries, and Pumpkin Seeds Recipe
Garnishes
For an extra pop of freshness, sprinkle some chopped fresh parsley or a handful of finely chopped toasted pecans on top. A light zing of freshly grated lemon zest can also brighten the dish without overpowering the warm autumn flavors.
Side Dishes
This recipe pairs beautifully with roasted chicken, pork tenderloin, or even a mellow grain bowl featuring quinoa or farro. Its sweet-savory profile complements protein-rich mains and balances hearty winter menus wonderfully.
Creative Ways to Present
Serve this dish in a rustic wooden bowl for a cozy feel or plated individually with a sprinkle of crumbled goat cheese for an elegant touch. You can even transform it into a warm autumn salad atop mixed greens dressed with a simple balsamic vinaigrette—versatility makes this recipe shine!
Make Ahead and Storage
Storing Leftovers
Place any uneaten roasted butternut squash and Brussels sprouts in an airtight container and store in the refrigerator for up to 4 days. The flavors meld beautifully, though the pumpkin seeds may soften a bit over time.
Freezing
This dish freezes fairly well if you want to batch cook. Cool completely, then transfer to a freezer-safe container. Use within 2 months for best flavor and texture. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a 350°F oven for 10–15 minutes to restore their crispness, or gently on the stovetop with a drizzle of olive oil. Avoid microwaving if you want to keep that satisfying roasted texture intact.
FAQs
Can I use frozen Brussels sprouts or butternut squash for this recipe?
While fresh vegetables deliver the best texture and flavor, frozen can work in a pinch. Just be sure to thaw and pat dry the Brussels sprouts and squash so they roast properly instead of steaming.
Is there a substitute for maple syrup?
If you don’t have maple syrup on hand, honey or agave nectar can be used as alternatives. They provide similar sweetness and will still help caramelize the veggies nicely.
Can I add other nuts or seeds instead of pumpkin seeds?
Absolutely! Toasted pecans, walnuts, or sunflower seeds make delicious substitutes and add their own unique crunch and flavor profile.
How spicy is this dish?
This recipe is naturally mild and sweet. If you love a bit of heat, try adding a pinch of crushed red pepper flakes or a dash of smoked paprika when seasoning the vegetables before roasting.
Is this dish vegan and gluten-free?
Yes! The Roasted Butternut Squash & Brussels Sprouts with Maple, Cranberries, and Pumpkin Seeds Recipe is naturally vegan and gluten-free, making it a fantastic choice for a wide range of dietary preferences.
Final Thoughts
This Roasted Butternut Squash & Brussels Sprouts with Maple, Cranberries, and Pumpkin Seeds Recipe is truly a comforting celebration of autumn’s best flavors. It’s simple to prepare but carries complex layers of taste and texture that make every bite special. I can’t wait for you to try it — it’s perfect for family dinners, holiday feasts, or just because you deserve a little seasonal joy on your plate.
