Roasted Brussels Sprouts and Butternut Squash Recipe

Thanksgiving dinner is really about the Thanksgiving side dishes. While I love turkey, I think I enjoy it most the next day. What I really love about Thanksgiving dinner is the side dishes. Unlike any other meal, you can just eat side dishes and have so many different food groups.

It wasn’t until recently when I tried roasted brussels sprouts for the first time that I realized how much I love them. I think when I was little mom served them steamed, and I don’t know too many people who will heat them that way. 

This is a super easy side dish for Thanksgiving or easy side dish for a weeknight meal.  

brussels sprouts

Roasted Brussels Sprouts and Butternut Squash Recipe

I have always been a fan of butternut squash as well, but mostly in a soup. I think all veggies are better roasted. The sweetness of the vegetable really is enhanced in the roasting process.

I even roast broccoli now, it is a huge hit. If your kids are fussy vegetable eaters, I dare you to try to roast a few and see if will enjoy them. 

raw veggies brussel spouts

So many veggie combos are amazing roasted, and not just root veggies anymore. In this recipe we roasted Brussels sprouts and butternut squash and top off its already sweet flavor, with a drizzle of maple syrup. I mean are we talking dinner or dessert here.


Peeling and cutting butternut squash is tedious if your grocery store has them already peeled go for it. Then all you need is a good sharp knife to cut it into cubes.


Pick your squash. I find ones that have a longer “neck” are easier to peel. That said, no matter what shape your butternut squash is, this method works.

Use a sharp chef’s knife to cut off both the top and bottom of the butternut squash, about 1/4 of an inch from the end (this helps stabilize the squash while you peel and cut). I also like to use a nonslip cutting board like this, which is very sturdy.

With a vegetable peeler we prefer a y-peeler but either one works, peel off the outer layer of the butternut squash. This is the squash’s skin. Depending upon your squash and how much pressure you apply, you may notice a thin, lighter layer of flesh immediately underneath the peel that surrounds the darker yellow flesh below.

With the same sharp chef’s knife, cut the squash crosswise where the neck of the squash meets the rounder, base end so that you have two round pieces, once that’s a cylinder (the neck) and one that’s more of a ball (the base).

Once cut, use a spoon or ice cream scoop to remove the seeds and stringy parts from the inside the base of the squash.

Lay your halves cut side down, and cut each half into 1-inch wide slices. Then, cut your slices crosswise in 1-inch wide cuts. 

How to make this roasted brussels sprouts and butternut squash vegetable side dish ahead of time

TO MAKE AHEAD: Squash can be diced 1 day in advance. Store cubes in an airtight container in the refrigerator until ready to bake.  You can also trim the brussels sprouts the day before. 



Brussel sprouts need just a little trim off the ends, and then to be cut in half. 


Now just toss them in some olive oil and garlic. Place them on a cookie sheet and roast for about 40 minutes. 

roasted brussel spouts

When they are still hot, drizzle the real maple syrup over the mixture.

Season with some salt and pepper and your side dish is finished. Easy Peasy. 

thanksgiving side dieshes 2

I even made these earlier in the day and heated them for my kids, still delicious. I just love roasted brussels sprouts. 

thanksgiving side dishes


Other roasted vegetable dishes you want to try

Asparagus and Roasted Salmon Sheet Pan Dinners

Roasted Vegetable Pesto Pasta Salad Recipe

Easy Side Dish: Roasted Tomato and Orzo Salad Recipe

Easy Roasted butternut squash and brussels sprouts finished in bowl

What is your favorite roasted vegetable combo?

Roasted butternut squash and brussel sprouts

Roasted Brussels Sprouts & Butternut Squash

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Roasted Brussels Sprouts & Butternut squash


  • 2 cups Brussels sprouts, trimmed and cut in half
  • 2 cups butternut squash, peeled, seeded and cut into cubes
  • 2 tablespoons olive oil
  • 2 garlic cloves, peeled and chopped fine
  • 2 tablespoons maple syrup
  • kosher salt and pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Combine the olive oil and garlic in a large bowl.
  3. Add Brussels sprouts and Butternut squash and toss to coat evenly.
  4. Pour in an even layer into a cookie sheet sprayed with cooking spray.
  5. Roast for 35-40 minutes until fork tender and carmelized.
  6. Remove from oven, drizzle with maple syrup while still hot.
  7. Sprinkle with salt and pepper to taste.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 105Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 64mgCarbohydrates 16gFiber 4gSugar 6gProtein 2g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline.

Find Us On Social Media


  1. I love roasted beets and butternut squash

  2. Squash is one of my favorite foods would love to make and serve for guests

Skip to Recipe