This colorful sheet-pan side is everything I crave when the weather turns cozy. Tender, caramelized squash meets crisp Brussels sprouts, toasty pecans, and jewel-bright cranberries in a maple balsamic glaze that tastes like the holidays. It is simple enough for a weeknight and festive enough for your big celebration.
Why You’ll Love This Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
- Balanced sweet and savory flavors with irresistible texture in every bite.
- One or two sheet pans, minimal cleanup, and ready in under an hour.
- Make-ahead friendly and easy to scale for gatherings.
- Naturally dairy free and gluten free with simple nut free options.
Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries Ingredients & Substitutions
- 1 large butternut squash, about 3 lb, peeled, seeded, and cubed 3 4 to 1 inch. Swap with delicata or sweet potatoes.
- 1.5 lb Brussels sprouts, trimmed and halved. Quarter larger ones for even cooking. Use broccolini as a different twist.
- 3 tbsp extra virgin olive oil, divided. Avocado oil works too.
- 1.25 tsp kosher salt, divided, plus more to taste.
- 0.5 tsp black pepper.
- 0.5 tsp garlic powder, optional.
- 0.5 tsp smoked paprika, optional for a subtle smoky note.
- 1 cup pecans, roughly chopped. Swap with walnuts, hazelnuts, pepitas, or sunflower seeds for nut free.
- 0.75 cup dried cranberries. Unsweetened or reduced sugar if preferred. Fresh cranberries note in FAQs.
- 1.5 tbsp balsamic vinegar.
- 1 tbsp pure maple syrup. Honey works if not vegan.
- 1 tsp finely chopped fresh rosemary, optional. Thyme is great too.
- 1 tsp orange zest, optional but bright and lovely.
Step-by-Step Instructions to Make Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
Preheat the oven and pans
Place racks in the upper and lower thirds and preheat to 425 F. For extra crisp edges, preheat two rimmed sheet pans in the oven while it heats.
Prep the squash
Peel, seed, and cube the butternut squash into 3 4 to 1 inch pieces. Toss with 1 tbsp olive oil and 0.5 tsp salt.
Prep the Brussels sprouts
Trim ends and halve sprouts through the core. If very large, quarter. Toss with 2 tbsp olive oil, 0.75 tsp salt, black pepper, garlic powder, and smoked paprika.
Spread and season
Divide squash and sprouts between the hot pans, giving them plenty of space. Arrange sprouts cut side down for deep caramelization.
Roast until golden
Roast 15 to 20 minutes, until the undersides of the sprouts are deeply browned and squash is starting to soften.
Flip and add pecans
Flip vegetables with a spatula. Sprinkle pecans over the pans. Return to the oven for 8 to 12 minutes, until squash is fork tender and pecans are toasted.
Finish with glaze and cranberries
Whisk balsamic and maple. Immediately after roasting, toss vegetables with the glaze, dried cranberries, and rosemary. Add orange zest if using. Taste and adjust salt and pepper.
Serve
Transfer to a warm platter. If you like, add a final drizzle of olive oil and a pinch of flaky salt. Serve hot.
Tips for Success
- Give the veggies breathing room. Crowding steams instead of roasts. Use two pans if needed.
- Preheat the sheet pans. Hot pans jump start browning.
- Cut evenly. Similar sizes roast at the same rate so nothing burns or undercooks.
- Add cranberries and glaze at the end to keep berries plump and sugars from burning.
- For convection, reduce oven temp to 400 F and check a bit early.
Variations of Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
- Maple bacon: Roast 4 slices chopped thick cut bacon on the pan for 8 minutes, then add the vegetables.
- Nut free crunch: Use roasted pepitas or sunflower seeds.
- Cheesy finish: Crumble goat cheese or feta over the hot veggies right before serving.
- Heat and sweet: Add 0.25 tsp red pepper flakes or a pinch of cayenne to the glaze.
- Herby: Swap rosemary for sage or thyme. Crisp sage leaves in a little butter or oil and scatter on top.
- Citrus pop: Add a squeeze of fresh orange or lemon before serving.
Serving Suggestions: What to Pair with Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
- Holiday mains like roast turkey, prime rib, or glazed ham.
- Weeknight proteins such as lemon garlic chicken, pork tenderloin, or roasted salmon.
- Grain bowls with farro or quinoa and a spoonful of yogurt or tahini sauce.
- Hearty salads. Toss leftovers with arugula, goat cheese, and extra cranberries.
Storage & Reheating Instructions
- Storage: Cool completely, then refrigerate in an airtight container up to 4 days.
- Reheat: 400 F on a sheet pan for 8 to 12 minutes until hot and crisp. Air fryer 375 F for 5 to 7 minutes. Microwave for quick heat, then crisp under the broiler if desired.
- Freeze: Up to 2 months. Texture softens slightly. Reheat from frozen at 400 F, 15 to 20 minutes, adding fresh nuts and a splash of glaze if needed.
Memories Made Around the Table
One Thanksgiving, my niece kept sneaking the toasted pecans off the pan while I tossed the glaze. We ate a few together, warm and glossy with maple, and now I always make a little extra just for nibbling.
FAQs
Can I use frozen Brussels sprouts Yes, but thaw and pat very dry for best browning. Roast a bit longer and expect softer texture.
Can I prep the squash in advance Absolutely. Peel and cube up to 3 days ahead. Store in a zip top bag with a paper towel to absorb moisture.
How do I make this nut free Use roasted pepitas or sunflower seeds, or skip the crunch entirely and add crispy chickpeas.
Can I double the recipe Yes. Use 3 to 4 sheet pans, rotate positions halfway, and leave space so everything roasts, not steams.
Will fresh cranberries work Yes, but they are tart. Add them for the last 5 minutes with 1 to 2 tsp sugar or a touch more maple.
Final Thoughts
This roasted medley is vibrant, reliable, and crowd pleasing, the kind of side that disappears fast and earns recipe requests. Make it once and it will become part of your holiday rhythm too.
Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries
Equipment
- 2 rimmed sheet pan preheated
- 1 Large mixing bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Spatula or turner for flipping
- 1 Microplane or zester (optional)
Ingredients
Vegetables
- 3 lb butternut squash peeled, seeded, and cubed 3/4 to 1 inch
- 1.5 lb Brussels sprouts trimmed and halved; quarter larger ones
- 3 tbsp extra-virgin olive oil divided
- 1.25 tsp kosher salt divided, plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.5 tsp garlic powder optional
- 0.5 tsp smoked paprika optional
Finish
- 1 cup pecans roughly chopped
- 0.75 cup dried cranberries
- 1.5 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- 1 tsp fresh rosemary finely chopped, optional
- 1 tsp orange zest optional
Instructions
Preheat
- Place racks in the upper and lower thirds and preheat the oven to 425 F. For extra crisp edges, preheat two rimmed sheet pans in the oven while it heats.
Prep the vegetables
- Peel, seed, and cube the butternut squash into 3/4 to 1 inch pieces. Toss with 1 tbsp olive oil and 0.5 tsp salt.
- Trim ends and halve the Brussels sprouts through the core (quarter very large ones). Toss with 2 tbsp olive oil, 0.75 tsp salt, black pepper, garlic powder, and smoked paprika.
Roast
- Divide squash and sprouts between the hot pans, giving them plenty of space. Arrange sprouts cut-side down for deep caramelization.
- Roast 15 to 20 minutes, until the undersides of the sprouts are deeply browned and the squash is starting to soften.
- Flip the vegetables with a spatula. Sprinkle the pecans over the pans. Return to the oven for 8 to 12 minutes, until the squash is fork tender and the pecans are toasted.
Finish and serve
- Whisk together the balsamic and maple syrup. Immediately after roasting, toss the vegetables with the glaze, dried cranberries, and rosemary. Add orange zest if using. Taste and adjust with additional salt and pepper.
- Transfer to a warm platter. If desired, add a final drizzle of olive oil and a pinch of flaky salt. Serve hot.