Both a vegetable and a hearty side, this dish will find a place of honor on your Thanksgiving table. It is gluten and dairy-free, great for vegans, vegetarians, and carnivores alike. The roasting deepens the flavor of both vegetables. The maple syrup makes it glisten and the cranberries give it sweetness while the pecans give it crunch. Even the pickiest of eats will enjoy this dish of roasted butternut squash and Brussel sprouts.
Simple to make and the vegetables can be prepped the day before, wait to roast the squash and brussel sprouts on Thanksgiving to keep the colors bright.
How to Choose and Cut Butternut Squash
Butternut squash is a cool weather vegetable so is readily available in the produce section of the grocery store now. Whole butternut squash average in weight between 2-3 pounds which means one squash will make about 6-8 servings. Look for a squash that is heavy and free from deep cuts (surface scratches are normal), soft spots or holes which could allow mold and decay to have formed. It will keep, uncut for several weeks and does not need to be refrigerated.
To peel and cube a butternut squash, slice off the top and bottom ends so you have a flat surface. Stand the squash up of end and using a sharp knife, carefully slice the squash in half. Butternut squash is dense and has a thick skin, it may be easier to remove a strip of the peel from either side of the squash before you stand it on end and slice it in half. This trick may help getting through the squash.
Using a vegetable peeler, remove the skin and any pale green flesh from both halves of the squash. (The pale green flesh is very fiberous and not pleasant tot eat.) Another trick is to microwave the whole squash. Prick the squash with a fork several times and cook on high for 2 minutes. This will soften the flesh slightly and make it easier to cut.
Use a metal spoon to remove the seeds and stringy stuff from the bulb end of the squash and cut into the desired size chunks.Print
A hearty side dish that vegetarians and carnivores will enjoy. A hint of sweetness from dried cranberries and a drizzle of maple syrup.
- 1 butternut squash, peeled and cut into 1” chunks (about 4 cups)
- 2 pounds medium size brussels sprouts
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons maple syrup
- 3/4 cup dried cranberries
- 1 cup pecans, toasted and chopped
- Preheat oven to 400°F. Line 2 baking sheets with parchment.
- Arrange two racks on the oven about 4” apart so that both racks are positioned near the middle of the oven.
- Peel, and remove seeds from butternut squash and cut into 1” pieces, try to keep the pieces about the same size.
- Trim the dark ends of each brussel sprout and cut in half through the stem end (rather than through the middle) so the leaves stay together.
- Spread the butternut squash into a single layer on one baking tray and the brussel sprouts in a single layer on the other.
- Drizzle the olive oil over the butternut squash and the brussel sprouts and sprinkle the vegetables with kosher salt and black pepper. With your hands, toss the butternut squash and the brussel sprouts to coat.
- Place the baking sheet with the butternut squash in the preheat oven on the lower rack and roast for 20 minutes.
- In a dry frying pan over medium heat, carefully toast the pecan pieces until they start to smell fragrant. Remove the pecans from the pan so they don’t continue cooking.
- After 20 minutes, stir the butternut squash to expose other sides of the pieces and place the baking sheet with the brussel sprouts on the upper rack and continue roasting for another 30 minutes or until the butternut squash and brussel sprouts are tender and roasted on the edges.
- Remove from the oven and after 5 minutes, transfer the butternut squash and brussel sprouts to a large serving bowl.
- Drizzle the maple syrup over the roasted vegetables and lightly toss to coat. Sprinkle the dried cranberries and toasted pecan pieces and gently mix to incorporate.
- Taste and add more salt and pepper if desired.
- Serve warm.
- Serving Size: 4 ounceds
Keywords: roasted butternut squash, roasted brussel sprouts