Brussel Sprout Butternut Squash Recipe: Autumn’s Best Roasted Together

As the leaves turn golden and the air crisps, our cravings naturally shift towards warm, comforting dishes. This Brussel Sprout Butternut Squash recipe perfectly embodies the flavors of autumn. Imagine sweet, caramelized butternut squash mingling with crispy, slightly bitter Brussels sprouts, all brought together by a simple yet flavorful glaze. It’s a side dish that’s both elegant enough for a holiday gathering and easy enough for a weeknight dinner.

This recipe isn’t just about throwing vegetables in the oven. It’s about creating a symphony of textures and tastes. The sweetness of the butternut squash is beautifully balanced by the earthy notes of the Brussels sprouts. Roasting them together allows their flavors to meld and deepen, creating a truly unforgettable side dish. Ready to ditch the same old side dishes and embrace the deliciousness of fall? Let’s get roasting!

Why This Recipe Works

This recipe excels because it focuses on simplicity and maximizing flavor through proper technique. Here’s a breakdown of why it’s so good:

• Perfect Roasting: Roasting at a high temperature (400°F) ensures that the vegetables caramelize beautifully, bringing out their natural sweetness and creating those desirable crispy edges.
• Even Cooking: Cutting the butternut squash and Brussels sprouts into similar sizes promotes even cooking. No one wants to bite into a rock-hard piece of squash while the Brussels sprouts are already burnt!
• Flavorful Glaze: The simple glaze of olive oil, balsamic vinegar, maple syrup, and a touch of Dijon mustard adds a layer of complexity and depth of flavor. The balsamic vinegar provides a tangy counterpoint to the sweetness of the squash and maple syrup, while the Dijon mustard adds a subtle savory note.
• Seasoning is Key: Generous seasoning with salt and pepper is crucial for bringing out the best in the vegetables. Don’t be afraid to taste and adjust as needed!
• Versatility: This recipe is easily adaptable to your own taste preferences. Feel free to add other vegetables like red onion or cranberries, or adjust the glaze to your liking.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 1 pound Brussels sprouts, trimmed and halved (or quartered if large)
• 3 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• Optional: 1/4 cup chopped pecans or walnuts, for garnish
• Optional: Fresh thyme sprigs, for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Trim the Brussels sprouts and halve or quarter them, depending on their size. The goal is to have the squash and sprouts in similar sizes for even cooking.
3. Toss with Olive Oil: In a large bowl, toss the butternut squash and Brussels sprouts with 2 tablespoons of olive oil. Make sure the vegetables are evenly coated.
4. Season Generously: Season the vegetables generously with salt and freshly ground black pepper. Don’t be shy!
5. Roast the Vegetables: Spread the vegetables in a single layer on a large baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting. You may need to use two baking sheets. Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
6. Prepare the Glaze: While the vegetables are roasting, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, maple syrup, and Dijon mustard in a small bowl.
7. Glaze the Vegetables: Once the vegetables are roasted, remove them from the oven and drizzle the glaze over them. Toss gently to coat evenly.
8. Return to Oven: Return the baking sheet to the oven and roast for another 5-10 minutes, or until the glaze is slightly thickened and the vegetables are beautifully caramelized. Watch carefully to prevent burning.
9. Garnish and Serve: Remove the vegetables from the oven and transfer them to a serving dish. Garnish with chopped pecans or walnuts and fresh thyme sprigs, if desired. Serve immediately.

Tips for Success

• Don’t Overcrowd the Pan: This is crucial for achieving perfectly roasted vegetables. Overcrowding will cause them to steam instead of roast, resulting in soggy vegetables. Use two baking sheets if necessary.
• Use Fresh Ingredients: The quality of your ingredients will directly impact the flavor of the dish. Choose fresh, firm butternut squash and Brussels sprouts.
• Adjust Seasoning to Taste: Taste the vegetables after the first roasting and adjust the seasoning as needed. You may need to add more salt and pepper to bring out the flavors.
• Don’t Overcook: Overcooked Brussels sprouts can become bitter. Keep a close eye on them and remove them from the oven when they are tender and slightly caramelized.
• Experiment with Flavors: Feel free to add other vegetables or spices to this recipe. Red onion, cranberries, garlic powder, or a pinch of red pepper flakes would all be delicious additions.
• Preheating is Important: Make sure your oven is fully preheated before placing the vegetables inside. This ensures even cooking and optimal caramelization.

Storage Instructions

Leftover roasted Brussel sprout butternut squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in a skillet over medium heat until warmed through. You can also reheat them in the microwave, but they may lose some of their crispness.

While you can freeze this dish, the texture of the roasted vegetables, especially the butternut squash, may change upon thawing. It’s best enjoyed fresh.

FAQ

• Can I use frozen butternut squash? While fresh is preferred, you can use frozen butternut squash. Make sure to thaw it completely and pat it dry before roasting to remove excess moisture.
• Can I use a different sweetener instead of maple syrup? Yes, you can substitute honey or brown sugar for the maple syrup.
• I don’t have balsamic vinegar. What can I use instead? You can use apple cider vinegar or red wine vinegar as a substitute for balsamic vinegar.
• Can I add bacon to this recipe? Absolutely! Cooked bacon crumbles would be a delicious addition to this dish. Add them after the vegetables have been roasted.
• Is this recipe vegan? Yes, this recipe is vegan as written.

Conclusion

This roasted Brussel Sprout Butternut Squash recipe is a delicious and easy way to enjoy the flavors of autumn. The combination of sweet and savory flavors, along with the satisfying textures, makes it a crowd-pleasing side dish that’s perfect for any occasion. Whether you’re serving it at a holiday feast or enjoying it as part of a weeknight meal, this recipe is sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to experience the magic of perfectly roasted vegetables!