Roasted Butternut Squash Brussels sprouts with Pecans tastes sweet, nutty, a little caramelized, and just savory enough to keep you going back for “one more bite.” It works perfectly for busy home cooks who want a holiday-worthy side in about 45 minutes, start to finish. I first tested this combo for a Friendsgiving years ago, and my friends still text me photos whenever they roast butternut and Brussels together.
Why Choose This Roasted Butternut Squash Brussels sprouts with Pecans
This recipe gives you crispy Brussels sprouts, tender roasted butternut squash, and toasty pecans in one sheet pan. The maple and spice combo makes it taste special enough for Thanksgiving, but simple enough for a weeknight.
You toss everything in one bowl, spread it on a pan, and let the oven do the heavy lifting. Cleanup stays easy, and the recipe scales up or down without drama.
“This Roasted Butternut Squash Brussels sprouts with Pecans tastes like fall on a sheet pan and somehow steals the show from the main dish every single time. ★★★★★”
Ingredients You’ll Need
Vegetables
- 1 medium butternut squash, peeled, seeded, and cut into 1 inch cubes
- You can buy pre-cut butternut squash from the produce section to save time.
- 1 pound Brussels sprouts, trimmed and halved
- Choose firm sprouts with tight leaves for the best texture.
Nuts and add-ins
- 1 cup pecan halves or large pieces
- Toasted pecans from the baking aisle work great and save a step.
- 1 small red onion, sliced into thin wedges (optional but tasty)
- 1/3 cup dried cranberries or golden raisins (optional for a sweet pop)
Oil, sweetener, and seasoning
- 3 tablespoons olive oil or avocado oil
- Use a neutral, high-heat oil if your oven runs very hot.
- 2 tablespoons pure maple syrup or honey
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or sweet paprika
- 1/4 teaspoon ground cinnamon
- Pinch of red pepper flakes, to taste
Optional finishing touches
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 2 tablespoons crumbled feta or goat cheese
- Fresh thyme or parsley, chopped
Equipment
- Large cutting board and sharp chef’s knife
- Vegetable peeler
- Large mixing bowl
- Rimmed baking sheet (half sheet pan size)
- Parchment paper or silicone baking mat
- Spatula or tongs
- Measuring spoons and cups
Ingredients You’ll Need
- Butternut squash
- Brussels sprouts
- Pecans
- Olive oil or avocado oil
- Maple syrup or honey
- Kosher salt and black pepper
- Garlic powder, onion powder, smoked paprika, cinnamon, red pepper flakes
- Optional: red onion, dried cranberries, balsamic vinegar, feta or goat cheese, fresh herbs
Equipment: large bowl, sharp knife, cutting board, rimmed baking sheet, parchment, spatula, measuring tools.
Tips & Tricks
- Cut the butternut squash and Brussels sprouts into similar size pieces so they roast at the same rate.
- Dry the vegetables very well before seasoning so they caramelize instead of steam.
- Use a large baking sheet and spread everything in a single layer with space between pieces to keep them crisp.
- Add the pecans halfway through roasting so they toast without burning.
- Roast on high heat, around 400 to 425°F, to get deep color and flavor.
- Taste and adjust salt right after roasting, since roasted vegetables can handle a bit more seasoning.
- Drizzle balsamic at the end, not the beginning, so it does not burn on the pan.
- Stir in dried cranberries after roasting to keep them plump and not too chewy.
How to Make Roasted Butternut Squash Brussels sprouts with Pecans
Step 1: Prep the vegetables
Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper. Peel the butternut squash, slice it in half, scoop out the seeds, and cut it into 1 inch cubes. Trim the ends off the Brussels sprouts and slice them in half through the core so they hold together.
If you use a red onion, peel it and slice it into thin wedges. Pat the squash, sprouts, and onion dry with a clean towel to remove excess moisture.
Step 2: Season everything
Place the squash, Brussels sprouts, and onion in a large mixing bowl. Add the olive oil, maple syrup, salt, pepper, garlic powder, onion powder, smoked paprika, cinnamon, and red pepper flakes. Toss everything until the vegetables look evenly coated and glossy.
Taste one piece of squash for seasoning and adjust salt or spice as needed. You want it to taste slightly more seasoned than you think you need, since roasting softens flavors.
Step 3: Arrange on the baking sheet
Spread the seasoned vegetables on the prepared baking sheet in a single layer. Flip as many Brussels sprout halves cut side down as you can so they caramelize on the pan. Make sure you leave a little space between pieces so the heat can circulate.
If the pan looks crowded, divide the mixture between two baking sheets. Crowding leads to steaming, and steaming leads to sad, soft vegetables.
Step 4: Roast and add pecans
Place the pan in the oven and roast for 15 minutes. While the vegetables roast, toss the pecans with a tiny drizzle of oil and a pinch of salt in a small bowl. After 15 minutes, pull the pan out, toss the vegetables, and sprinkle the pecans evenly over the top.
Return the pan to the oven and roast another 10 to 15 minutes, until the squash turns tender and golden and the Brussels sprouts look deeply browned on the edges. The pecans should smell toasty and fragrant.
Step 5: Finish and serve
Transfer the hot roasted vegetables and pecans back to the mixing bowl. If you use balsamic vinegar, drizzle it over while everything still feels hot and toss to coat. Add dried cranberries, feta or goat cheese, and fresh herbs if you like, then toss gently.
Taste one more time and adjust salt, pepper, or a touch more maple syrup. Serve the Roasted Butternut Squash Brussels sprouts with Pecans warm or at room temperature.
What to Serve with Roasted Butternut Squash Brussels sprouts with Pecans
This side pairs beautifully with roasted chicken, turkey, pork tenderloin, or a simple seared salmon fillet. You can spoon it over cooked quinoa, farro, or brown rice to turn it into a hearty vegetarian main. It also tastes great with a simple green salad and some warm crusty bread.
For a cozy meal, serve it alongside creamy mashed potatoes or a baked sweet potato and a big bowl of tomato soup. Kids often enjoy the natural sweetness from the squash and maple, especially if you add a few extra cranberries.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a 375°F oven on a baking sheet for 8 to 10 minutes until hot and slightly crisp again.
- Use the microwave for quick reheating, about 1 to 2 minutes, if you do not mind a softer texture.
- Freeze in a freezer safe container for up to 2 months, then reheat from frozen on a baking sheet at 375°F until hot, about 15 to 20 minutes.
Roasted Butternut Squash Brussels Sprouts with Pecans
Ingredients
Instructions
- Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Peel the butternut squash, slice it in half, scoop out the seeds, and cut into 1 inch cubes. Trim the ends from the Brussels sprouts and slice them in half through the core. If using red onion, peel and slice into thin wedges. Pat the squash, sprouts, and onion dry with a clean towel to remove excess moisture.
- Place the squash, Brussels sprouts, and onion (if using) in a large mixing bowl. Add the olive oil, maple syrup, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, cinnamon, and red pepper flakes. Toss until the vegetables are evenly coated and glossy, then taste a piece of squash and adjust seasoning if needed.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, arranging as many Brussels sprout halves cut side down as possible for better caramelization. If the pan looks crowded, divide the mixture between two baking sheets so the vegetables roast instead of steam.
- Roast for 15 minutes. Meanwhile, place the pecans in a small bowl and toss with a tiny drizzle of oil and a pinch of salt.
- After 15 minutes, remove the pan from the oven, toss the vegetables, and sprinkle the pecans evenly over the top. Return to the oven and roast for another 10 to 15 minutes, until the squash is tender and golden and the Brussels sprouts are deeply browned on the edges. The pecans should smell toasty and fragrant.
- Transfer the hot roasted vegetables and pecans back to the mixing bowl. If using balsamic or apple cider vinegar, drizzle it over while everything is still hot and toss to coat. Stir in dried cranberries, feta or goat cheese, and fresh herbs if desired, then toss gently.
- Taste and adjust with more salt, pepper, or a small drizzle of maple syrup if needed. Serve warm or at room temperature.
Notes
Approximate per serving (1 of 6): 230–260 calories; fat 14–17 g; saturated fat 2 g; carbohydrates 28–32 g; fiber 5–7 g; sugars 10–13 g; protein 4–5 g; sodium 350–450 mg. Values will vary based on oil type, sweetener choice, optional add-ins, and portion size.