The Comfort Of A Maple Roasted Butternut Squash And Brussels Sprouts Recipe
When the air turns cool, and the sun sets a little earlier each evening, the kitchen becomes a haven of warmth and comfort. There’s something undeniably inviting about a dish that fills your home with a sweet, nutty aroma — and this Maple Roasted Butternut Squash And Brussels Sprouts Recipe captures that feeling perfectly. It’s one of those reliable fall favorites that bring color, sweetness, and a bit of crisp roasted magic to the table. The tender golden squash, caramelized edges of Brussels sprouts, and drizzle of maple syrup create a flavor balance that feels as cozy as a soft blanket on a windy night.
This Brussels Sprouts And Butternut Squash Recipe isn’t just another side dish; it’s a seasonal celebration. Maple syrup deepens the natural sweetness of roasted vegetables while olive oil enhances the richness and helps everything turn beautifully golden. Whether you’re cooking for a family dinner or preparing a comforting weekday meal, this dish highlights the beauty of simple, real ingredients coming together in harmony.
Every fall, as soon as the leaves start changing, this Butternut Squash And Brussels Sprouts Recipe reappears in my kitchen. It started as a way to use up extra seasonal produce one chilly evening — the kind of night where the wind hums outside, and roasting something warm feels like the best remedy for the cold. I remember slicing the butternut squash, trimming the Brussels sprouts, and thinking how the colors already looked like autumn itself — rich orange, deep green, and a touch of golden brown waiting to happen.
Print
Maple Roasted Butternut Squash And Brussels Sprouts Recipe For Cozy Fall Nights
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A simple and flavorful side dish featuring caramelized butternut squash and Brussels sprouts tossed in maple syrup and olive oil, perfect for crisp fall evenings.
Ingredients
Instructions
1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine butternut squash cubes and halved Brussels sprouts.
3. Drizzle olive oil and maple syrup over the vegetables, then sprinkle with salt and pepper and toss to coat evenly.
4. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.
5. Roast for 25 minutes, then use a spatula or tongs to stir and redistribute the vegetables for even browning.
6. Return to the oven and roast for an additional 5 minutes or until edges are golden and vegetables are tender.
7. Remove from the oven and let rest on the baking sheet for 3 to 5 minutes to allow the maple glaze to set.
8. If using, sprinkle chopped nuts, dried cranberries, and fresh herbs over the warm vegetables before serving.
9. Adjust seasoning with additional salt or a light drizzle of maple syrup if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 5
- Protein: 3
- Cholesterol: 0
Keywords: maple roasted, butternut squash, brussels sprouts, roasted vegetables, fall recipe, cozy dinner, seasonal side
As the tray roasted, the aroma of maple and olive oil filled the house, wrapping everyone in a cozy anticipation. When I pulled the pan from the oven, the vegetables had transformed: tender, caramelized, and glistening with maple syrup’s amber sheen. My family gathered around, sneaking crisp bites before the meal even made it to the table. That was when the dish earned a permanent spot among our fall favorites.
Now, every time I make this Brussels Sprouts And Butternut Squash Recipe, I’m reminded of those first chilly evenings when cooking became more than nourishment — it became comfort. It’s a reminder that food can warm both the body and spirit, one roasting pan at a time.
Why Fall Is Made For Maple Roasting
There’s a reason maple syrup feels right at home in autumn recipes. Its deep, woodsy sweetness echoes the season’s warmth, complementing the natural flavors of fall vegetables. In this Maple Roasted Butternut Squash dish, the syrup doesn’t overpower — it enhances. It caramelizes beautifully in the oven, coating the vegetables in a glossy glaze that brings out the nutty character of Brussels sprouts and the buttery tenderness of squash.
Brussels sprouts develop crisp, flavorful edges when roasted, and that slightly bitter charm pairs perfectly with the smooth sweetness of butternut squash. The maple syrup ties it all together, giving the dish a hint of dessert-like indulgence without crossing the line into too-sweet territory. A touch of salt brings balance, turning this into one of those timeless Brussel Sprout And Butternut Recipes you’ll want to revisit each year.
Best of all, this combination is effortless. It requires minimal prep, common pantry ingredients, and a single baking sheet. No complicated steps — just simple roasting that transforms humble vegetables into something extraordinary. The result is one of those Butternut Brussel Sprout Recipes that feels gourmet but demands almost no stress. For fall dinners, holiday spreads, or cozy nights in, maple roasting turns seasonal produce into pure comfort.
Building The Perfect Brussels Sprouts And Butternut Squash Mix
Before the roasting even begins, success starts with gathering the right ingredients and tools. The beauty of a Brussels Sprouts And Butternut Squash Recipe like this one is its simplicity — no specialty items required, just wholesome produce and pantry basics. Taking a few minutes to prepare everything properly ensures your Maple Roasted Butternut Squash And Brussels Sprouts turn out evenly golden and perfectly seasoned every single time.
Ingredients That Make The Dish Shine
The ingredients are few, but each plays a vital role in flavor and texture. Here’s what you’ll need to serve four generous portions of this cozy dish:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ¾-inch cubes
- 1 pound Brussels sprouts, trimmed and halved
- 2½ tablespoons olive oil – helps everything roast evenly and develop that irresistible caramelized finish
- 2 tablespoons pure maple syrup – provides sweetness and encourages rich browning
- ¾ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper – adds a touch of sharpness to balance the sweet and nutty notes
Optional Add-Ins For Extra Flavor
- ¼ cup chopped pecans or walnuts – toasted for crunch and warmth
- ⅓ cup dried cranberries – for a subtle tart contrast
- Fresh thyme or rosemary – optional, for an herbal twist that complements the maple glaze
These simple additions can turn Brussels Sprouts With Butternut Squash into an elegant holiday-worthy side dish. The maple syrup glazes the vegetables perfectly, giving you that balance between sweet and savory that makes Butternut Squash And Brussel Sprouts Recipes so memorable.
Pro Tip: Choose a firm, bright orange squash and vibrant green sprouts without yellowing leaves. Freshness is key to getting that tender texture and deep caramelization once roasted.
Tools For Easy Roasting
Roasting vegetables might be one of the simplest cooking techniques, but the right tools make all the difference between soggy and perfectly crisp results. For the best Maple Roasted Butternut Squash And Brussels Sprouts, gather these kitchen essentials before you begin:
- Large baking sheet or sheet pan: A sturdy, rimmed tray ensures even heat distribution and plenty of space for airflow.
- Parchment paper or a silicone baking mat: These prevent sticking and make cleanup practically effortless.
- Mixing bowl: Use a large one so you can toss the squash and sprouts evenly with the maple-oil mixture.
- Sharp chef’s knife and peeler: Essential for peeling and cubing the butternut squash safely and easily.
- Wooden spoon or tongs: Perfect for stirring halfway through roasting to help everything cook uniformly.
With these basics, you’re fully equipped to create a perfectly roasted, caramelized batch of Brussels Sprouts And Butternut Squash without fuss or frustration. One of the things that make this Maple Roasted Butternut Squash And Brussels Sprouts recipe timeless is how accessible it is — no fancy cookware or specialized gadgets needed. A single sheet pan and a good drizzle of maple syrup do most of the magic. The result? Golden, balanced, sweet-savory comfort that looks as beautiful on the dinner table as it tastes.
How To Make Maple Roasted Butternut Squash And Brussels Sprouts Perfectly Every Time
Making Maple Roasted Butternut Squash And Brussels Sprouts couldn’t be simpler, but a few mindful steps can turn it from good to truly extraordinary. The key is attentiveness — from evenly cutting the vegetables to getting the right oven temperature for that golden maple glaze. Following these directions step-by-step ensures that every bite achieves that ideal mix of crispness and tenderness. Whether you’re preparing it for a weeknight dinner or as part of a festive spread, this recipe showcases why Brussels Sprouts And Butternut Squash Recipes have become fall favorites.
Preparing The Ingredients
Begin by setting your oven to 400°F (200°C) — a temperature that’s hot enough to caramelize but not so high that it burns the maple coating. While it preheats, line your baking sheet with parchment paper to prevent sticking and promote even cooking.
- Trim and Cut. Cut off the ends of the Brussels sprouts, remove any loose outer leaves, and slice them in half. Peel and cube the butternut squash into uniform ¾‑inch pieces so everything roasts evenly.
- Toss with Flavor. In a large mixing bowl, combine the squash and sprouts. Drizzle in olive oil and pure maple syrup, season with salt and pepper, and toss until evenly coated.
- Arrange for Perfect Roasting. Spread the seasoned vegetables on the baking sheet in a single layer. Avoid crowding to ensure they crisp rather than steam.
- Roast to Perfection. Roast for 25–30 minutes, stirring halfway through. The Brussels sprouts should have golden edges, and the squash should be tender and caramelized.
By the time you pull it from the oven, the once-simple vegetables will have transformed into something deeply flavorful — the hallmark of classic Brussels Sprouts And Butternut Squash Recipes that celebrate the season’s best produce.
Getting That Golden Maple Finish
What sets this dish apart is the golden glaze — a blend of texture, flavor, and aroma that elevates every bite. After roasting, let the vegetables rest briefly to allow the syrupy glaze to thicken slightly and cling to each piece.
Before serving, add toasted pecans or walnuts for crunch and a handful of cranberries for tart contrast. For an herbal note, toss warm vegetables with fresh thyme or rosemary. Taste and adjust with a pinch more salt or a light drizzle of warm maple syrup for shine.
This dish pairs perfectly with roasted chicken, grilled salmon, or quinoa bowls. It also stores well — refrigerate in an airtight container for up to three days, and reheat at 375°F for about 10 minutes to restore crispness. With these small touches, your Butternut Brussel Sprout Recipes will come out beautifully caramelized and irresistibly flavorful every time.
Common Questions About Brussels Sprouts And Butternut Squash Recipes
Frequently Asked Questions
1. Can I use frozen butternut squash or Brussels sprouts?
Yes, just thaw and pat them dry to prevent steaming. Fresh tends to caramelize better, but properly dried frozen vegetables can still produce an excellent Brussels Sprouts And Butternut Squash Recipe.
2. How long does this dish keep, and what’s the best way to reheat it?
Keep leftovers in the fridge for up to three days. Reheat on a baking sheet at 375°F for about 10 minutes to revive the crisp texture and glaze.
3. What protein pairs best with this Maple Roasted Butternut Squash And Brussels Sprouts Recipe?
It pairs beautifully with roasted chicken, pork tenderloin, or grilled salmon. For plant-based meals, try lentils or quinoa as hearty companions.
4. Can I make it ahead for a holiday meal?
Yes. Prep vegetables a few hours in advance and toss them with the maple mixture right before roasting. You can also reheat roasted vegetables later with a hint of maple syrup to refresh their shine and flavor.
5. What other vegetables work well in this recipe?
Add sweet potatoes, carrots, or parsnips for more depth, or mix in red onion slices for a savory contrast. Even a handful of apple cubes fits perfectly with the maple glaze, enhancing the warmth of this Brussels Sprouts With Butternut Squash favorite.
Cozy Conclusion: Bringing Fall To Your Table
Every roasted bite of Maple Roasted Butternut Squash And Brussels Sprouts tells the story of fall — golden leaves, crisp air, and evenings filled with comforting aromas from the kitchen. What begins as a humble tray of vegetables becomes a celebration of the season itself. Its richness lies not only in flavor but in the joy of gathering and sharing simple, hearty food.
Revisiting this recipe each autumn feels like returning to an old tradition: maple mingling with crisp sprouts, caramelized squash glowing on the pan, and the comforting sound of laughter over a warm meal. Whether for a holiday banquet or a quiet dinner, it fills both the table and the heart with warmth.
So when the weather turns cool and you crave something cozy, roast up a batch of this classic dish. Let that sweet maple glaze shine golden in the oven and bring the spirit of the season straight to your table. This Maple Roasted Butternut Squash And Brussels Sprouts Recipe truly proves that fall comfort can be found in every caramelized bite.
