Maple Butternut Squash and Brussels Sprouts is everything you could ever want out of a fall side dish. Roasted until golden brown and tossed with walnuts and cinnamon, these delectable veggies will be favorites for even the pickiest of eaters! This dish is extremely versatile and can be kept casual for a weeknight dinner or dressed up for a fancy meal.
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For me, I never have an issue when deciding on what main course to cook, whether it be for a holiday meal or dinner with the family. Where I run into issues is with side dishes!
I find myself using the same two or three side dish recipes in rotation and I don’t really get as creative.
When it comes to autumn dishes this year, I want to incorporate as many seasonal vegetables as I can. Bring on the squash, brussels sprouts, and collards!
You’ll want to try this easy dish at the peak of fall before it’s too late. Make your grocery list and let’s get started!
Make it a Meal!
Now that you’ve got the vegetables covered, let’s see what else to serve alongside it for dinner:
- Pumpkin Spice Frappuccino – Better than Starbucks!
- Cinnamon Apple Cocktail (Mocktail) – Nothing beats a fall cocktail
- Roasted Pork Tenderloin with Apples and Onions – Your house will be smelling amazing after roasting this dish!
- Easy Indian-Inspired Chicken Curry – An explosion of flavor that will blow you away
- Simple Whole Roasted Chicken – A classic yet delicious dinner centerpiece
- Christmas Morning Cranberry Orange Coffee Cake – It doesn’t have to be Christmas to enjoy this fruit-infused cake
- Pumpkin Cheesecake Bars – More can’t-miss fall flavors in bite-sized bars
- Thin Mint Chocolate Truffles – If you love chocolate, this one’s a winner!
How to: Roast Maple Butternut Squash and Brussels Sprouts
Very little prep is required for this vegetable side dish – a dream after a long day!
Start by preheating the oven to 400 degrees. Chop your veggies if needed. I 10/10 recommend buying butternut squash pre-chopped as it has caused me too many headaches in the past. Trust me, it’s worth it.
Place the squash and sprouts on a sheet pan and drizzle with olive oil. Toss them well until evenly coated.
Sprinkle salt, pepper, and cinnamon over all of the vegetables and set aside.
In a small pan or dish, toast the walnuts for about 5 minutes. Be careful as they burn quickly. They will be slightly darker in color, but not much. Set aside.
Omit walnuts for a nut-free side dish, or substitute walnuts for pecans, almonds, or pumpkin seeds.
Bake the butternut squash and brussels sprouts mixture for 25-30 minutes, flipping halfway through. The veggies should be golden brown in color with crispy edges.
Remove from the oven and mix in the toasted walnuts and maple syrup. Toss until well combined and serve!
Taste and add more cinnamon if desired. You can also add dried cranberries for added sweetness.
Maple Butternut Squash and Brussels Sprouts
- 1 butternut squash cubed
- 12 oz brussels sprouts halved
- 2-3 tbsp olive oil as needed
- 1-2 tsp salt to taste
- 1-2 tsp pepper to taste
- 1 tbsp cinnamon
- 1/2 cup walnuts roughly chopped
- 2 tbsp maple syrup
- Preheat oven to 400° F.
- Toss butternut squash and brussels sprouts in olive oil until coated. Place on a greased sheet pan and sprinkle with pepper and cinnamon.
- Using a separate greased pan, toast the walnuts for 5 minutes or until slightly darker in color. Be careful to not overcook them as they easily burn. Set aside.
- Bake the brussels sprouts and butternut squash for 25-30 minutes or until golden brown, flipping halfway through.
- Add walnuts and maple syrup to the pan and toss until thoroughly mixed. Use more cinnamon if desired and serve warm.
If there’s one thing that’s for sure, it’s that I do not cook with butternut squash enough! What are some of your favorite recipes that incorporate this lovely squash?