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Butternut Squash and Brussels Sprouts

A vibrant and nourishing dish combining roasted butternut squash and crispy Brussels sprouts, perfect for a quick weeknight dinner or a delightful side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder because garlic makes everything better
  • 1/4 teaspoon red pepper flakes for those who like a little kick
Optional Ingredients
  • Balsamic vinegar or maple syrup for drizzling Optional for extra flavor

Method
 

Preparation
  1. Preheat your oven to 425°F (about 220°C).
  2. In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, black pepper, garlic powder, and red pepper flakes until well-coated.
Roasting
  1. Arrange the seasoned veggies in a single layer on a baking sheet, ensuring not to overcrowd them.
  2. Roast in the oven for about 25-30 minutes, tossing once halfway through, until tender and caramelized.
Finishing Touch
  1. Once roasted, drizzle with balsamic vinegar or maple syrup if desired.
Serving
  1. Plate up your roasted butternut squash and Brussels sprouts and serve.

Notes

Toss the veggies well before roasting to prevent sticking. Feel free to substitute Brussels sprouts with broccoli or green beans. Store leftovers in an airtight container for up to three days.