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    Home » Recipes » Side Dishes

    Roasted Butternut Squash with Brussel Sprouts

    Oct 28, 2020 · Modified: Sep 26, 2021 by Sandra Flegg

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    A delicious side dish to compliment turkey, ham, chicken or pork, this is an easy recipe that requires just a small amount work.

    Roasted Butternut Squash with Brussel Sprouts in blue glass baking dish. Scattered herbs are used as a garnish around the dish. this recipe!

    As the cool weather is settling in, I'm enjoying these vegetables medleys so much! We have enjoyed this dish a few times recently and I must say that the apples combine beautifully with the veggies. If you haven't used currants in your recipes then you have to add them into this one - they are SO good! (I also add them in my turkey stuffing - that recipe is coming soon) 🙂 Listed as a side dish, this recipe could easily serve as a main course in my books!

    How to make Roasted Butternut Squash with Brussel Sprouts

    1. Peel and cut butternut squash into one and a half inch cubes and set aside.

    Cubed butternut squash in brown bowl with a bowl beside it of uncooked brussel sprouts.

    2. Trim the ends and rinse Brussel sprouts. Remove any outer leaves that are damaged or discoloured.

    3. Slice each Brussell sprout in half and set aside.

    3. In a large mixing bowl, combine olive oil, brown sugar, cinnamon, salt and pepper. Stir well to combine. 

    4. To the mixture, add cubed butternut squash, brussel sprouts, apples (if using), and dried currants.

    5. Very lightly grease the bottom of an 11x17-inch casserole dish with butter or olive oil.

    6. Turn the vegetable mixture into the dish and roast in 425F oven for 30 to 40 minutes until vegetables are tender. Stir very gently once, part way through cooking. (Oven times may vary so test the vegetables for doneness at the 30 minute mark). 

    Uncooked butternut squash and brussel sprouts side dish in blue dish.
    The final appearance of Butternut Squash with Brussel Sprouts recipes.

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    Roasted Butternut Squash with Brussel Sprouts


    ★★★★★

    5 from 2 reviews

    • Author: Sandra Flegg
    • Total Time: 40 minutes
    • Yield: 8 servings
    Print Recipe
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    Description

    A delicious side dish to compliment turkey, ham, chicken or pork, this is an easy recipe that requires just a small amount work.


    Ingredients

    1 large butternut squash, peeled, seeded and cut into 1 and ½ inch cubes

    1 lb. brussel sprouts (approximately 15-20) sliced in half

    4 tbsp. olive oil

    2 tbsp. brown sugar or maple syrup

    1 tsp. cinnamon

    1 tsp. salt

    1 tsp. ground pepper

    1 apple, cut into slices (optional, but really is delicious)!

    ¼ cup dried currants


    Instructions

    1. Peel and cut butternut squash into one and a half inch cubes and set aside.

    2. Trim the ends and rinse Brussel sprouts. Remove any outer leaves that are damaged or discoloured.

    3. Slice each Brussell sprout in half and set aside.

    3. In a large mixing bowl, combine olive oil, brown sugar, cinnamon, salt and pepper. Stir well to combine. 

    4. To the mixture, add cubed butternut squash, brussel sprouts, apples (if using), and dried currants.

    5. Very lightly grease the bottom of an 11x17-inch casserole dish with butter or olive oil.

    6. Turn the vegetable mixture into the dish and roast in 425F oven for 30 to 40 minutes until vegetables are tender. Stir very gently once, part way through cooking. (Oven times may vary so test the vegetables for doneness at the 30 minute mark). 

    Makes 8 servings.

    Notes

    Variations:

    Sprinkle in ½ cup pecans or walnuts during the last 10 minutes of baking

    Substitute dried cranberries for the currants

    Substitute maple syrup or maple sugar for the brown sugar

     

    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Side Dishes
    • Method: Oven Roasted
    • Cuisine: American

    Nutrition

    • Serving Size: 1 helping
    • Calories: 127
    • Sugar: 9.2 g
    • Sodium: 306.9 mg
    • Fat: 7.3 g
    • Saturated Fat: 1.1 g
    • Trans Fat: 0 g
    • Carbohydrates: 16.2 g
    • Fiber: 3.6 g
    • Protein: 2.4 g
    • Cholesterol: 0 mg

    Keywords: Vegetable Side Dishes, Thanksgiving Side Dishes

    If you've made this recipe, please come back and leave us a star rating and comment below. Or, tag us on social media @shesnotcookin or #shesnotcookin for a chance to be featured!

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Sandra

      October 03, 2021 at 11:46 am

      This is a quick and easy side dish to enjoy during the fall. Our family always enjoy it for Thanksgiving Day.

      ★★★★★

      Reply
    2. Tim

      January 23, 2023 at 2:51 pm

      Such a nice fall dish to add to dinners sometimes that is not too rich. Thanks!

      ★★★★★

      Reply

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    Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes to enjoy year round.  More about me

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