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Try this tasty Thanksgiving side dish of Roasted Butternut Squash and Brussels Sprouts. They’re mixed with crunchy nuts and covered in a sweet maple glaze, making a perfect blend of flavors and textures for your holiday table.
To complete your feast, pair it with other favorites like fluffy mashed potatoes, classic green bean casserole, or even my candied yams for an unforgettable spread!
It’s time to dive into the taste of Fall with this delicious side dish that perfectly blends butternut squash and Brussels sprouts with the smoky richness of bacon and the sweetness of maple glaze. Every bite is salty, sweet, tender, and crunchy, and the combo of veggies makes it an irresistible addition to your Thanksgiving menu. It’s a recipe that has stood the test of time in our kitchen since 2013, and I’m thrilled to share it with you.
Why I Love This Butternut Squash Side Dish
- Simple: Despite its impressive presentation, this roasted butternut squash recipe is easy to prepare, with just one sheet pan needed for a fuss-free cooking experience.
- Holiday Approved: Serve this veggie side dish alongside your Thanksgiving and Christmas meal and wait for everyone to ask for seconds.
- Always a Favorite: This side dish appeals to a wide range of palates, making it a crowd-pleaser for family gatherings.
- Amazing Textures: From the creamy butternut squash to the tender-crisp Brussels sprouts, complemented by the crunchy bite of nuts and bacon, this Thanksgiving side dish is packed with flavors and textures.
What You’ll Need
For this roasted butternut squash and Brussels sprouts recipe, it’s all about simple ingredients that pack big flavors! From smoky bacon to a maple-balsamic glaze, these ingredients come together to create the perfect mix of savory, sweet, and crunchy.
- Butternut Squash: Peeled and diced.
- Brussels Sprouts: Halved or quartered.
- Bacon: Diced for a savory, smoky crunch.
- Olive Oil: Used for roasting, it enhances the natural flavors of the veggies.
- Dried Thyme & Rosemary: The thyme adds a subtle peppery hint, while the rosemary gives it that classic pine-like aroma. You can also use whatever other dried herbs you prefer.
- Salt & Black Pepper: To enhance all the flavors.
- Pecans (optional): Add a nutty crunch and can be substituted with walnuts.
- Maple Syrup: For the glaze.
- Balsamic Vinegar: Adds a tangy depth.
- Olive Oil: Helps emulsify the glaze.
How To Make Roasted Butternut Squash With Brussel Sprouts
This easy Thanksgiving side dish involves tossing everything together, roasting it to golden perfection, and finishing it with a tangy-sweet glaze. The oven does most of the work here, so you can focus on getting dinner ready while sipping on that spiked apple cider.
- Prep: Preheat the oven to 425°F and line a baking sheet with foil.
- Combine: In a large bowl, mix the diced butternut squash, Brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper.
- Roast: Spread the veggie mixture on the baking sheet and roast for 30 to 35 minutes, stirring halfway through. Add pecans in the last 7 minutes.
- Make the glaze: Meanwhile, whisk maple syrup, balsamic vinegar, olive oil, salt, and pepper in a saucepan. Simmer for 3 to 4 minutes until reduced.
- Finish: Brush the roasted veggies with the glaze and serve.
Recipe Tips & Variations
- 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 them until ready to use. You can also make the entire recipe a day in advance, but cook it slightly less, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350˚F for 12 to 15 minutes, or until tender and heated through.
- Roasting Variations: Consider adding other root vegetables like carrots and potatoes or parsnips to the mix for more variety.
- Cheese Topping: Sprinkle some grated Parmesan or crumbled goat cheese over the veggies just before serving for a cheesy touch.
- Spice It Up: Add a pinch of chili flakes or cayenne pepper to the glaze for a hint of heat.
- Citrus Zest: A bit of orange or lemon zest in the glaze can add a refreshing flavor.
- Experiment with different herbs like sage or oregano for a new flavor profile.
- Try using honey or agave nectar instead of maple syrup for a different kind of sweetness.
Serving Suggestions
I almost always serve roasted butternut squash with fluffy mashed potatoes, roast turkey breast, and a side of Mediterranean rice alongside this apple bacon salad.
To finish off, enjoy a slice of chocolate pumpkin bread or a spoonful of pumpkin mousse for the perfect fall dessert.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Butternut Squash and Rice Casserole
- Garlic Parmesan Roasted Vegetables
- Roasted Vegetable Salad
- Roasted Brussels Sprouts with Bacon
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Roasted Butternut Squash with Brussels Sprouts
Ingredients
For the Vegetables
- 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 them in quarters)
- 4 slices thick-cut bacon, diced
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and fresh ground black pepper, to taste
- ½ cup halved pecans, optional but recommended
For the Maple Glaze
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425˚F. Line a large baking sheet with foil and set aside.
- In a large mixing bowl, combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
- Transfer the veggies to the baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
- In the last 7 minutes, add the pecans, if using.
Meanwhile, prepare the maple glaze.
- In a small saucepan, whisk together the maple syrup, balsamic vinegar, olive oil, salt, and pepper. Set the saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
- Take the veggies out of the oven and brush them with the prepared glaze.
- Arrange on a large plate or bowl and serve.
Equipment
Notes
- To Make Ahead: Peel and cube the squash and cut the Brussels sprouts a couple of days in advance; put them 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 350˚F for 12 to 15 minutes or until tender and heated through.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This looks absolutely delicious! Yummy!
This side dish looks so good! I will try it on Thanksgiving!
I always down for butternut squash and this side looks rich and delicious!
I am obsessed with these flavors! Must make soon…looks incredible!
This would make a great Thanksgiving side dish! Brussels sprouts are a favorite of mine. These look so good!!
This looks absolutely heavenly! Its got all my favorites ๐ – Pinning for later!
This is my favorite fall side dish!
so many great flavors in one beautiful dish!!
Delicious side dish for Thanksgiving- thank you!
This is so good! The perfect side dish to all the dinner’s!