Roasted Butternut Squash with Brussel Sprouts

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

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.

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). 

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Roasted Butternut Squash with Brussel Sprouts

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★★★★★

5 from 2 reviews

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

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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.

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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

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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