Roasted Butternut Squash Brussels sprouts with Pecans tastes sweet, nutty, caramelized, and a little toasty around the edges in the best way. It works for busy weeknights or holiday tables, takes about 45 minutes total, and feels fancy with very little effort. I first tossed this combo together on a random Tuesday when I needed to clean out the fridge, and my family now requests it like it ranks with mac and cheese.
Why Roasted Butternut Squash Brussels sprouts with Pecans Is Worth It
This recipe hits that perfect balance of sweet, salty, and crunchy, so it pleases both veggie lovers and veggie skeptics. The butternut squash turns tender and almost creamy, the Brussels sprouts crisp up, and the toasted pecans add buttery crunch that tastes restaurant level.
You roast everything on one sheet pan, so cleanup stays easy and weeknight friendly. The ingredients stay simple and affordable, yet the flavors fit right in on a holiday menu next to turkey, chicken, or a roast.
“This Roasted Butternut Squash Brussels sprouts with Pecans tastes like a cozy fall side from a nice restaurant, but I pulled it off on a Tuesday night with zero stress. ★★★★★”
Ingredients You Need
Vegetables
- 1 medium butternut squash, peeled, seeded, and cut into 1 inch cubes
- Grab a pre-cut container if your store sells it and you want to save time.
- 1 pound Brussels sprouts, trimmed and halved
- Choose sprouts about the same size so they roast evenly.
Nuts and flavor boosters
- 1 cup pecan halves or large pieces
- Use raw pecans so they toast in the oven without burning.
- 3 tablespoons pure maple syrup or honey
- Maple syrup gives a deeper fall flavor, honey tastes a bit brighter.
- 3 tablespoons olive oil or avocado oil
- 1 to 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ½ to 1 teaspoon garlic powder
- ½ teaspoon smoked paprika or sweet paprika
- ¼ teaspoon ground cinnamon
- 1 to 2 teaspoons apple cider vinegar or fresh lemon juice
- This little hit of acid wakes up all the flavors.
Optional add ons
- ¼ cup dried cranberries or golden raisins
- ¼ cup crumbled feta or goat cheese
- 1 tablespoon chopped fresh rosemary, thyme, or sage
Pantry shortcuts and brand notes
I like Costco or Trader Joe’s bags of pre-trimmed Brussels sprouts, since they cut prep time. Pre-cut butternut squash from the produce section works great, just check that the cubes look firm and not slimy. Use any neutral olive oil you enjoy, not a super peppery finishing oil, since high heat roasting can mute delicate flavors.
Equipment list
- Large rimmed baking sheet, or two medium sheets
- Parchment paper or a silicone baking mat
- Large mixing bowl
- Sharp chef’s knife and sturdy cutting board
- Measuring spoons
- Spatula or tongs for tossing
Quick Tips & substitutions
- Cut the squash and Brussels sprouts into similar sized pieces so they roast at the same rate.
- Dry the vegetables well after rinsing, since extra moisture prevents browning.
- Use two baking sheets if the veggies crowd the pan; space between pieces helps them caramelize.
- Swap pecans with walnuts or sliced almonds if you prefer another nut.
- Use maple syrup for a deeper fall flavor or honey for a lighter sweetness.
- Skip the sweetener and just use oil and spices if you want a more savory side.
- Toss in dried cranberries after roasting so they stay plump and not burnt.
- Keep the recipe vegan by skipping cheese or using a dairy free crumble.
- Use ghee instead of oil if you want a richer, buttery flavor.
- Add a pinch of red pepper flakes if you like a little heat with your sweet.
How to Make Roasted Butternut Squash Brussels sprouts with Pecans
Step 1: Prep the oven and pan
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment or a silicone mat. This setup helps the vegetables roast evenly and makes cleanup easier. Place the rack in the center of the oven so the veggies brown without burning.
Step 2: Prep the vegetables
Peel the butternut squash, slice it in half, scoop out the seeds, and cut it into 1 inch cubes. Trim the stem ends off the Brussels sprouts, remove any yellow outer leaves, and slice each sprout in half from top to bottom. If you have very large sprouts, quarter them so they match the size of the squash cubes.
Step 3: Season everything
Place the squash and Brussels sprouts in a large mixing bowl. Drizzle with the olive oil and maple syrup or honey, then sprinkle in the salt, pepper, garlic powder, smoked paprika, and cinnamon. Toss well until every piece looks glossy and coated with seasoning.
Step 4: Arrange on the baking sheet
Spread the seasoned vegetables on the lined baking sheet in a single layer. Turn the Brussels sprouts cut side down so they caramelize nicely against the hot pan. Leave a little space between pieces so the veggies roast instead of steam.
Step 5: Start roasting
Slide the pan into the hot oven and roast for 15 minutes. During this time the squash starts to soften and the sprouts begin to brown on the edges. Resist the urge to stir too early so you build that golden crust.
Step 6: Add the pecans
After 15 minutes, pull the pan out and scatter the pecans over the vegetables. Toss everything gently with a spatula to flip the sprouts and move the squash around. Spread back into a single layer and return the pan to the oven.
Step 7: Finish roasting
Roast for another 10 to 15 minutes, until the squash turns fork tender and the Brussels sprouts look deeply browned and crispy in spots. The pecans should smell toasty and fragrant, not dark or burnt. Taste a piece and adjust seasoning with a pinch more salt if needed.
Step 8: Add brightness and extras
Transfer the hot vegetables and pecans to a serving bowl. Sprinkle with apple cider vinegar or lemon juice and toss gently, which cuts through the richness and balances the sweetness. Fold in dried cranberries, fresh herbs, or cheese crumbles if you use them, then serve warm.
Recipe Variations
- Gluten free: The base recipe already stays gluten free; just confirm your spices and add ons like cheese or dried fruit stay certified if you need that.
- Vegan: Use maple syrup instead of honey and skip cheese or use a plant based crumble.
- Low carb: Reduce the butternut squash and increase Brussels sprouts, and skip the sweetener or use a low carb sweetener that roasts well.
- Extra protein: Add roasted chickpeas, cooked quinoa, or leftover shredded chicken on top for a full meal.
- Herb lover version: Toss with chopped rosemary and thyme before roasting, then finish with more fresh herbs.
- Spicy version: Add ¼ to ½ teaspoon red pepper flakes with the other spices.
- Citrus twist: Finish with orange zest and juice instead of vinegar or lemon.
Ways to Serve Roasted Butternut Squash Brussels sprouts with Pecans
- Serve as a side with roasted chicken, turkey breast, or pork tenderloin.
- Spoon over cooked farro, quinoa, or brown rice for a hearty grain bowl.
- Toss with cooked pasta and a little extra olive oil for a cozy vegetarian dinner.
- Add to a big salad with mixed greens, apple slices, and feta for a fall lunch.
- Use as a warm topping for baked sweet potatoes or regular potatoes.
Storage Success
Store leftover Roasted Butternut Squash Brussels sprouts with Pecans in an airtight container in the fridge for up to 4 days. Reheat on a baking sheet in a 375°F oven for 8 to 10 minutes so the edges crisp back up, or use a skillet over medium heat with a tiny splash of oil. If you plan to add cheese or fresh herbs, keep them separate and add them after reheating so they stay fresh and bright. I also like to pack leftovers into lunch containers with some cooked grains for easy grab and go meals.
Roasted Butternut Squash Brussels Sprouts with Pecans
Ingredients
Instructions
- Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper or a silicone baking mat. Place the rack in the center of the oven.
- Peel the butternut squash, slice it in half, scoop out the seeds, and cut it into 1 inch cubes. Trim the stem ends from the Brussels sprouts, remove any yellow outer leaves, and slice each sprout in half from top to bottom. Quarter very large sprouts so they are similar in size to the squash cubes.
- Place the squash cubes and Brussels sprouts in a large mixing bowl. Drizzle with the olive oil and maple syrup or honey. Add the kosher salt, black pepper, garlic powder, smoked paprika, and ground cinnamon. Toss well until all the vegetables are evenly coated and glossy.
- Spread the seasoned vegetables on the prepared baking sheet in a single layer. Turn the Brussels sprouts cut side down for better caramelization, leaving some space between pieces so they roast instead of steam.
- Roast for 15 minutes, allowing the squash to start softening and the Brussels sprouts to brown on the edges. Do not stir during this time so a golden crust can form.
- After 15 minutes, remove the pan from the oven and scatter the pecans over the vegetables. Gently toss everything with a spatula to flip the Brussels sprouts and move the squash around. Spread back into an even single layer.
- Return the pan to the oven and roast for another 10 to 15 minutes, until the squash is fork tender, the Brussels sprouts are deeply browned and crisp in spots, and the pecans smell toasty. Taste and add a pinch more salt if needed.
- Transfer the hot vegetables and pecans to a serving bowl. Sprinkle with apple cider vinegar or lemon juice and toss gently to add brightness. Fold in dried cranberries, fresh herbs, and cheese if using. Serve warm.
Notes
Approximate per serving (6 servings, without optional cranberries or cheese): 260–300 calories; fat 17–20 g; saturated fat 2–3 g; carbohydrates 30–35 g; fiber 6–8 g; sugars 10–14 g; protein 4–5 g; sodium 350–450 mg. Values will vary based on exact sizes of vegetables, type of oil, sweetener, and optional add-ins.