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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts with pecans and cranberries is an easy sheet-pan side with tender, caramelized edges. You’ll roast orange squash and halved Brussels sprouts at 425°F, then toss with a maple balsamic glaze for sweet-tangy flavor and crunchy pecans.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash, Brussels sprouts, and seasonings
  • 4 cup butternut squash
  • 1 lb Brussels sprouts
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Maple balsamic and finishing mix
  • 2 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 0.5 cup dried cranberries
  • 0.5 cup pecans, toasted

Equipment

  • 1 sheet pan

Method
 

Preheat and roast
  1. Preheat oven to 425°F so it’s hot enough to caramelize the vegetables quickly. Let the oven fully come up to temperature before roasting.
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, and black pepper on a large sheet pan until evenly coated. Spread them into a single layer for better browning.
  3. Roast for 25-30 minutes, tossing halfway, until the squash is tender and the Brussels sprouts are caramelized. Keep an eye for deep golden edges, especially on the cut sides.
Make glaze and serve
  1. Whisk maple syrup and balsamic vinegar together until smooth. The glaze should look glossy and pourable.
  2. Toss the roasted vegetables with the maple balsamic, dried cranberries, and pecans — serve warm. Mix gently so the pecans stay crunchy and everything is coated evenly.

Notes

For the best caramelization, use a sheet pan with sides and don’t crowd the vegetables—overlap can steam them instead of browning. Refrigerate leftovers in a sealed container up to 4 days; reheat on a sheet pan at 425°F until warmed through (about 8-12 minutes). Freezing is not recommended because Brussels sprouts can get watery. For a dairy-free and vegan-friendly swap, this recipe already fits; just ensure your balsamic vinegar is vegan if it contains any additives.