I love bringing this colorful roasted butternut squash and Brussels sprouts side dish to the Thanksgiving table. Sweet cranberries, toasted pecans, and a little maple syrup make every bite feel festive, while the oven does most of the work.
Why You’ll Love This Side Dish
This side dish balances tender, caramelized vegetables with crunchy pecans and chewy cranberries. It is easy to prepare, looks beautiful on a holiday table, and pairs well with all kinds of mains. You can also prep the vegetables ahead, then roast them shortly before serving.
This Side Dish Ingredients & Substitutions
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon garlic powder
- 3/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 3/4 cup pecan halves
- 1/2 cup dried cranberries
- 1 teaspoon fresh thyme leaves, plus extra for serving
- 1 teaspoon finely grated orange zest, optional
Use chopped pecans if you prefer smaller bites, or swap them for walnuts. Dried cherries work in place of cranberries, and a pinch of ground cinnamon can replace the thyme for a warmer, sweeter flavor.
Step-by-Step Instructions to Make This Side Dish
1. Heat the oven and prepare the pans
Heat the oven to 425°F. Line two large rimmed baking sheets with parchment paper. Using two pans helps the vegetables roast instead of steam.
2. Season the vegetables
In a large bowl, toss the squash and Brussels sprouts with the olive oil, maple syrup, garlic powder, salt, and black pepper. Spread them in a single layer across the prepared pans, keeping the cut sides of the Brussels sprouts facing down where possible.
3. Roast until golden
Roast for 20 minutes, then turn the vegetables. Sprinkle the pecans over the pans and roast for another 8 to 12 minutes, until the squash is fork-tender, the sprouts have browned edges, and the pecans smell toasty.
4. Finish and serve
Transfer everything to a serving dish and gently fold in the cranberries, thyme, and orange zest if using. Taste and add more salt or pepper as needed. Serve warm.
Tips for Success
- Cut the squash into evenly sized cubes so it cooks at the same pace as the sprouts.
- Give the vegetables room on the pans. Crowding can keep their edges from browning.
- Keep an eye on the pecans during the final minutes, since nuts can toast quickly.
- Add the cranberries after roasting so they stay pleasantly chewy rather than overly dry.
- For extra color, place the vegetables under the broiler for 1 to 2 minutes at the end, watching closely.
Variations of This Side Dish
For a savory twist, add a teaspoon of chopped fresh rosemary or a pinch of smoked paprika before roasting. A sprinkle of crumbled feta can add a salty finish, or use pumpkin seeds instead of pecans for a nut-free option. If you enjoy a brighter flavor, squeeze a little fresh orange juice over the vegetables just before serving.
Serving Suggestions: What to Pair with This Side Dish
Serve these roasted vegetables alongside roast chicken, turkey, or a hearty lentil loaf. They are also lovely with mashed potatoes, wild rice, or a crisp green salad. For Thanksgiving, I like to set them out in a wide serving bowl so the golden squash, green sprouts, red cranberries, and pecans all show.
Storage & Reheating Instructions
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 375°F for about 8 to 12 minutes, or warm gently in a skillet over medium heat. The microwave works too, though the vegetables will be softer. Add a fresh handful of cranberries or pecans just before serving to bring back some texture.
Memories Made Around the Table
I always think of holiday sides as the dishes that invite everyone to linger a little longer. This one brings bright, cozy colors to the table, and I love watching people scoop up a little squash, a crisp-edged sprout, and a cranberry in the same forkful. It is a simple dish that feels right at home among familiar Thanksgiving favorites.
FAQs
Can I make this side dish ahead?
Yes. Peel and cube the squash and trim and halve the Brussels sprouts up to 2 days ahead. Keep them refrigerated in separate airtight containers. For the best texture, roast the vegetables close to serving time.
Can I use frozen butternut squash?
Yes, but thaw it completely and pat it very dry first. Frozen squash can release extra moisture, so spread it out well and expect the edges to be a little less crisp.
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, crisp edges. If needed, roast for a few more minutes, checking often.
Can I make this without nuts?
Absolutely. Leave out the pecans or replace them with toasted pumpkin seeds. The dish will still have plenty of flavor from the roasted vegetables, cranberries, and herbs.
Final Thoughts
With caramelized vegetables, tart cranberries, and crunchy pecans, this roasted butternut squash and Brussels sprouts recipe is an easy way to add color and seasonal flavor to Thanksgiving. Make it your own with your favorite herbs, then bring it to the table while it is warm.
Thanksgiving Harvest Vegetables
Equipment
- 2 Rimmed baking sheets large
- 1 Large bowl
- 1 Parchment Paper
Ingredients
- 1.5 pounds butternut squash peeled, seeded, and cut into 3/4-inch cubes
- 1.5 pounds Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon pure maple syrup
- 0.5 teaspoon garlic powder
- 0.75 teaspoon fine salt plus more to taste
- 0.25 teaspoon black pepper
- 0.75 cup pecan halves
- 0.5 cup dried cranberries
- 1 teaspoon fresh thyme leaves plus extra for serving
- 1 teaspoon orange zest finely grated; optional
Instructions
- Heat the oven to 425°F. Line two large rimmed baking sheets with parchment paper. Using two pans helps the vegetables roast instead of steam.
- In a large bowl, toss the squash and Brussels sprouts with the olive oil, maple syrup, garlic powder, salt, and black pepper. Spread them in a single layer across the prepared pans, keeping the cut sides of the Brussels sprouts facing down where possible.
- Roast for 20 minutes, then turn the vegetables. Sprinkle the pecans over the pans and roast for another 8 to 12 minutes, until the squash is fork-tender, the sprouts have browned edges, and the pecans smell toasty.
- Transfer everything to a serving dish and gently fold in the cranberries, thyme, and orange zest if using. Taste and add more salt or pepper as needed. Serve warm.