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Maple Glazed Roasted Butternut Squash with Brussels Sprouts

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Maple Glazed Roasted Butternut Squash with Brussels Sprouts – A perfect side dish for your Holiday meals prepared with roasted Butternut Squash and Brussels Sprouts coated with a delicious maple glaze.

Maple Glazed Roasted Butternut Squash with Brussels Sprouts

Fall-fitting combination of butternut squash, brussels sprouts, plus bacon with a sweet maple glaze gives this side dish a wonderful variety of colors, textures, and flavors. Me thinks you need to add this to your Thanksgiving menu – I can guarantee everyone will love it!

As promised, I am going full-on Thanksgiving recipes on you this entire week. This particular recipe is from the archives, posted back in 2013…
sidenote: I can’t believe I’ve been Diethood-ing for, like, 7 years! 😳HIGH-FIVE! 🖐

Thus, if you haven’t noticed by now, the two veggies that this family enjoys a lot OF are brussels sprouts and butternut squash. Broccoli, too. As well as cauliflower. Buuuut, under one condition: all the veggies need to be roasted. We like ’em delicious, warm, lightly browned, and crispy!

Maple Glazed Roasted Butternut Squash with Brussels Sprouts

This maple glazed roasted butternut squash with brussels sprouts dish is made simple on just one sheet pan. While there are a few basic steps to preparing the dish, the basic premise behind the recipe is simple: layer everything on a sheet pan with seasonings and olive oil and let the oven do most of the work.

ROASTED BUTTERNUT SQUASH WITH BRUSSELS SPROUTS

  • We are going to start by grabbing a pound of butternut squash and a pound of brussels sprouts plus a good knife for chopping.
  • Peel the butternut squash; cut it in half, lengthwise, and remove the stringy middle and seeds. Cut into 1/2-inch cubes and place in a large mixing bowl.
  • Slice ends off the Brussels sprouts; then, cut the Brussels sprouts in half. Cut them in quarters if they are very large. Add to the mixing bowl with the squash.

Maple Glazed Roasted Butternut Squash with Brussels Sprouts

  • Get some bacon and dice it; stir it into the mixing bowl with the veggies.
  • Add olive oil, salt, pepper, and seasonings; mix, then transfer to a foil-lined baking sheet.

Maple Glazed Roasted Butternut Squash with Brussels Sprouts

  • Roast for 30 to 35 minutes, stirring around once or twice. Optionally, add pecans the last 7 minutes of cooking. I use walnuts because of my little one who doesn’t like pecans. 🙄
  • Meanwhile, prepare the maple glaze by combining maple syrup, balsamic vinegar, and olive oil; cook for 4 minutes, or until reduced and syrupy.
  • Take the veggies out of the oven and brush on the maple glaze.
  • And you are done! Serve and enjoy!

Maple Glazed Roasted Butternut Squash with Brussels Sprouts

Results? EVERY bite is salty, sweet, tender, and crunchy. It is not only delicious and bursting with holiday flavors, but it’s also healthy, gluten free, and packed with fiber.

Serve this side dish alongside your Thanksgiving and/or Christmas meal and wait for everyone to ask for seconds.

HOW TO MAKE AHEAD

  • You can peel and cube the squash AND cut the Brussels sprouts a couple days in advance; put in separate containers and refrigerate until ready to use.
  • You can also make the entire recipe a day in advance, but cook it slightly less, just until tender, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350F for 12 to 15 minutes, or until tender and heated through.

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ENJOY!

5 from 12 votes
Maple Glazed Roasted Butternut Squash with Brussels Sprouts
Maple Glazed Roasted Butternut Squash with Brussels Sprouts
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Maple Glazed Roasted Butternut Squash with Brussels Sprouts – A perfect side dish for your Holiday meals prepared with roasted Butternut Squash and Brussels Sprouts coated with a delicious maple glaze.

Course: Holiday, Side Dish
Cuisine: American, American/Southern
Keyword: brussels sprouts recipe, butternut squash recipes, holiday recipes, thanksgiving side dish
Servings: 6 serves
Calories: 321 kcal
Ingredients
FOR THE VEGGIES
  • 1 pound butternut squash peeled and diced into 1/2-inch cubes
  • 1 pound brussels sprouts ends cut off and halved (if they are large, cut in quarters)
  • 4 slices thick-cut bacon diced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper to taste
  • 1/2 cup halved pecans optional
FOR THE MAPLE GLAZE
  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • salt and fresh ground pepper to taste
Instructions
  1. Preheat oven to 425F degrees.
  2. Line a large baking sheet with foil and set aside.
  3. In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
  4. Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
  5. In the last 7 minutes, add pecans, if using
Meanwhile, prepare the maple glaze.
  1. In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.
  2. Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
  3. Take veggies out of the oven and brush with prepared glaze.
  4. Arrange on a large plate or bowl and serve.
Recipe Notes

HOW TO MAKE AHEAD

  • Peel and cube the squash AND cut the Brussels sprouts a couple days in advance; put in separate containers and refrigerate until ready to use.
  • You can also make the entire recipe a day in advance, but cook it just until tender, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350F for 12 to 15 minutes, or until tender and heated through.

WW FREESTYLE POINTS: 8

Nutrition Facts
Maple Glazed Roasted Butternut Squash with Brussels Sprouts
Amount Per Serving (5 ounces)
Calories 321 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 195mg 8%
Potassium 641mg 18%
Total Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Sugars 6g
Protein 7g 14%
Vitamin A 172.3%
Vitamin C 97.1%
Calcium 7.4%
Iron 11.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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