Combine two favorite fall vegetables into one delicious dish when you make easy oven roasted butternut squash and Brussels sprouts. The sweet and bitter tastes complement each other in this colorful side that goes with a variety of main dishes.
Nothing brings out the flavors of vegetables quite like roasting them in the oven. But why stop at one when you can enjoy two (or more) at the same time?
Just like with my easy Roasted Fall Vegetables recipe, a variety of tastes, textures, and colors is always welcome at the dinner table. And butternut squash and Brussels sprouts cook perfectly together since they each require the same roasting time.
Why you'll love this recipe
- It's full of flavor yet only requires 4 ingredients (plus salt and pepper).
- It's mostly hands off, so you can prepare other recipes at the same time.
- The combination of bitter and sweet flavors are a feast for the taste buds.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
How to peel and cut butternut squash
- Slice the squash horizontally into 1-inch wide round slices. Scoop out the seeds with a spoon. Instead of using a vegetable peeler, run a knife around the outside of each round to remove the skin.
- Cut each peeled slice into approximately 1-inch cubes.
Tip: Microwave the whole squash for 2 minutes to make peeling and cutting easier. Wait until it's cool enough to handle before starting.
I recommend lining the sheet pan with parchment paper for easier cleanup. My preference is pre-cut unbleached parchment paper which comes in various sizes to fit your cookware.
- Spread the vegetables on a baking sheet in an even layer. (Line the pan with parchment paper first for easier cleanup.)
- Drizzle the vegetables with olive oil, salt, and pepper. Use your hands to toss so that the vegetables are evenly coated with the oil.
- Roast in the oven until the vegetables are fork tender and browned, stirring half way through.
If you double the recipe, use two sheet pans. If the vegetables are too crowded together, they will steam in the oven instead of roast.
Other hearty veggies with similar roasting times can be added to this dish such as carrots, parsnips, cauliflower, beets, and gold potatoes. You can also build upon this recipe by adding ingredients like dried or fresh thyme, chopped pecans or walnuts, or dried cranberries.
Prefer to use an air fryer instead of an oven? This recipe can be prepared using the same method outlined in the recipe for Air Fryer Butternut Squash.
Even though this recipe is mostly hands-off, it's a good idea to check the vegetables occasionally as they roast. While I personally enjoy well-done burnt Brussels sprouts, not everyone does.
This colorful side dish goes well with a variety of foods from pasta to Thanksgiving and Christmas holiday fare. Or try it in place of your usual green salad at dinner.
Storing and freezing
Leftover cooked vegetables can be covered and refrigerated for up to 5 days. Enjoy them cold or reheated. They make a great addition to grain bowls and green salads.
Freezing is not recommended. However, the raw squash can be frozen in a single layer on a tray then transferred to a freezer bag or container. When ready to use, there's no need to defrost them first. To freeze Brussels sprouts, blanch them first before freezing in a single layer on a tray.
Choose ones that are firm and compact with a bright green color. Smaller sprouts tend to be sweeter and less bitter. Store them in the refrigerator and use them within a week of purchasing.
Although they are readily available year round, peak season is September to February.
Shallots have a milder and sweeter flavor than onions with a slight taste of garlic.
More butternut squash and Brussels sprouts recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Roasted Butternut Squash and Brussels Sprouts
- 2 cups butternut squash, peeled and cubed, seeds removed
- 2 cups Brussels sprouts, halved
- 1 shallot, cut crosswise and separated into rings
- 2 Tablespoons olive oil
- salt and pepper, to taste
- Preheat the oven to 400° F.
- Spread the vegetables on a baking sheet in a single layer. (Line the pan with parchment paper first for easier cleanup.)
- Drizzle the vegetables with the oil, salt, and pepper. Use your hands to toss so that the vegetables are evenly coated with the oil.
- Roast in the oven for 35 to 40 minutes until vegetables are fork tender and browned, stirring half way through.
- 2 cups of peeled and cubed squash is approximately the yield of a small sized 1.5 pound fruit.
- To make it easier to peel and cut, you can microwave the whole squash for 2 minutes.
- When cool enough to handle, slice the squash horizontally in 1-inch circles. Remove any seeds with a spoon.
- Peel the skin by running your knife around the outside of each circle. Then slice into approximately 1-inch cubes.
- If you double the recipe, use two sheet pans. If the vegetables are too crowded together, they will steam in the oven instead of roast.
- Even though this recipe is mostly hands-off, it's a good idea to check the vegetables occasionally as they roast.
- Other hearty vegetables with similar roasting times can be added to this dish such as carrots, parsnips, cauliflower, beets, and gold potatoes.
- You can also build upon this recipe by adding ingredients like dried or fresh thyme, chopped pecans or walnuts, or dried cranberries.
Nutritional information is an estimation only.
This post was updated to provide better reader information. The recipe was not changed.