I love bringing this colorful roasted butternut squash and Brussels sprouts dish to the Thanksgiving table. Sweet squash, golden sprouts, toasted pecans, and tart cranberries come together in a simple side that feels festive without making the cooking feel complicated.
Why You’ll Love This Side Dish
This side dish balances sweet, savory, crunchy, and tart flavors in every bite. It uses straightforward ingredients, roasts on a sheet pan, and adds vibrant color to a holiday spread. You can also prep the vegetables ahead, so there’s less chopping to do when guests arrive.
This Side Dish Ingredients & Substitutions
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes, about 4 cups
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup pecan halves or roughly chopped pecans
- 1/2 cup dried cranberries
- 1 tablespoon pure maple syrup, optional
- 1 teaspoon fresh thyme leaves, optional
For a nut-free option, use toasted pumpkin seeds instead of pecans. Fresh thyme adds an herby note, while a little maple syrup gives the vegetables extra sweetness. If your dried cranberries are especially sweet, you can leave out the syrup.
Step-by-Step Instructions to Make This Side Dish
1. Heat the oven and prepare a pan
Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper, or use two pans if needed to give the vegetables plenty of room.
2. Season the vegetables
Add the squash and Brussels sprouts to a large bowl. Drizzle with olive oil, then add the salt, pepper, and garlic powder. Toss until evenly coated.
3. Roast until tender and golden
Spread the vegetables in a single layer with the cut sides of the sprouts facing down where possible. Roast for 20 minutes, then stir and continue roasting for 5 to 10 minutes, until the squash is tender and the sprouts have browned edges.
4. Add the pecans and finish
Scatter the pecans over the pan for the final 4 to 5 minutes of roasting, watching closely so they toast without burning. Transfer everything to a serving bowl and gently fold in the cranberries. Add maple syrup and thyme, if using, and serve warm.
Tips for Success
- Cut the squash into evenly sized cubes so it cooks at the same pace.
- Dry the Brussels sprouts well after washing. Excess moisture can keep them from browning.
- Leave space between the vegetables on the pan. Crowding traps steam, so use two pans if your vegetables are piled up.
- Add the pecans near the end of roasting to keep them fragrant and lightly toasted.
- Taste before serving and adjust the salt, pepper, or maple syrup to suit your table.
Variations of This Side Dish
Try chopped fresh rosemary in place of thyme for a woodsy flavor. For a tangier finish, add a teaspoon of lemon juice or apple cider vinegar after roasting. You can swap the pecans for walnuts or pumpkin seeds, or add a little crumbled feta just before serving for a creamy, salty contrast.
Serving Suggestions: What to Pair with This Side Dish
Serve this dish alongside roast chicken, turkey, or a hearty lentil main. It pairs especially well with mashed potatoes, green beans, and a bright salad, making it an easy fit for a Thanksgiving menu. For a generous holiday spread, place it in a warm serving bowl and scatter a few extra cranberries and pecans over the top.
Storage & Reheating Instructions
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan at 375°F until warmed through, about 10 to 15 minutes. You can also warm individual portions in the microwave, though the vegetables will be softer. For the best texture, store any extra pecans separately and add them after reheating.
Memories Made Around the Table
I always enjoy the moment a colorful vegetable dish lands on the holiday table and everyone reaches for a serving. The roasted edges, bright cranberries, and buttery pecans make this one feel special, yet it’s relaxed enough for a casual family dinner, too. It’s the sort of side I like to bring back year after year, with small changes depending on what’s in my kitchen.
FAQs
Can I make this side dish ahead?
Yes. Peel and cube the squash, trim and halve the Brussels sprouts, and store them separately in airtight containers in the refrigerator up to 1 day ahead. For the freshest roasted texture, season and roast the vegetables just before serving.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for browning. Frozen sprouts release more moisture, so thaw and pat them very dry before roasting, and expect a softer texture.
Can I prepare this without pecans?
Yes. Leave them out or use toasted pumpkin seeds for crunch. Add seeds near the end of roasting so they do not over-toast.
How do I know when the vegetables are done?
The squash should be tender when pierced with a fork, and the Brussels sprouts should have browned edges. If the squash is ready first, remove it and give the sprouts a few extra minutes.
Final Thoughts
This roasted butternut squash and Brussels sprouts dish is an easy way to add warm color and plenty of texture to Thanksgiving dinner. With a handful of pantry seasonings and a few festive toppings, it’s a dependable side that’s just as welcome on an ordinary weeknight.
Roasted Squash & Sprouts
Equipment
- 1 Rimmed baking sheet
- 1 Large bowl
- 1 serving bowl
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 1 pound Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup pecan halves or roughly chopped pecans
- ½ cup dried cranberries
- 1 tablespoon pure maple syrup optional
- 1 teaspoon fresh thyme leaves optional
Instructions
- Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper, or use two pans if needed to give the vegetables plenty of room.
- Add the squash and Brussels sprouts to a large bowl. Drizzle with olive oil, then add the salt, pepper, and garlic powder. Toss until evenly coated.
- Spread the vegetables in a single layer, with the cut sides of the sprouts facing down where possible. Roast for 20 minutes, then stir and continue roasting for 5 to 10 minutes, until the squash is tender and the sprouts have browned edges.
- Scatter the pecans over the pan for the final 4 to 5 minutes of roasting, watching closely so they toast without burning. Transfer everything to a serving bowl and gently fold in the cranberries. Add maple syrup and thyme, if using, and serve warm.