Butternut Squash & Brussels Sprouts
There’s something magical about the combination of butternut squash and Brussels sprouts that makes it not only a treat for your palate but also a feast for your eyes. This vibrant dish delivers a perfect balance of earthy sweetness from the squash, paired with the slightly nutty flavor of Brussels sprouts, all roasted to crispy perfection. It’s a nourishing addition to your autumn and winter menus, and it’s impressively easy to whip up, making it ideal for busy weeknight dinners or festive occasions alike.
Did you know that butternut squash is often considered one of the best vegetables for its flavor and versatility? It can easily elevate any meal! This recipe is special because it showcases these duo veggies’ beauties, perfectly caramelized and seasoned. Plus, it’s a fantastic way to get your family to eat their veggies—because honestly, who could resist the charm of crispy, golden goodness? If you’re a fan of roasted veggies, you’ll also love our roasted root vegetable medley! So join me in the kitchen and let’s create a colorful, healthy dish that’s sure to delight everyone at the table.
What is Butternut Squash & Brussels Sprouts?
Have you ever wondered why butternut squash and Brussels sprouts are such a dynamic duo? It could be their complementary flavors or vibrant colors that bring joy to any plate! This delightful side dish proudly showcases both, creating harmony between the sweet, nutty, and caramelized notes of butternut squash and the crisp, slightly bitter taste of Brussels sprouts. It’s like a cozy hug for your taste buds! As they say, “The way to a man’s heart is through his stomach”—and this dish certainly knows the way! Don’t wait! Get your apron on and dive into this sensational recipe that promises to charm your loved ones.
Why You’ll Love This Butternut Squash & Brussels Sprouts
First and foremost, this dish is all about the flavors. The roasted butternut squash gets beautifully caramelized, providing a natural sweetness, while the Brussels sprouts add depth and a delightful crunch. Secondly, making this nutritious side is easy on your wallet! You can find these veggies at your local market without breaking the bank. Plus, you can make a big batch to serve your entire family or as leftovers for the week ahead!
And let’s talk about toppings! A sprinkle of fresh herbs or a drizzle of balsamic glaze can elevate this dish even further. If you love colorful side dishes, you might want to check out our roasted colorful pepper salad too! Trust me, you’ll want to make butternut squash and Brussels sprouts a recurring star on your dinner table.
How to Make Butternut Squash & Brussels Sprouts
Quick Overview
Making butternut squash and Brussels sprouts is a breeze! With just a few simple steps, you can create a crispy, flavorful side dish in under an hour. The standout elements of this recipe include the perfectly roasted texture of the veggies and the subtle seasonings that brighten the flavors. You’ll only need about 40 minutes from prep to plate, making it a quick and satisfying addition to your meal!
Key Ingredients for Butternut Squash & Brussels Sprouts
- 1 medium butternut squash, peeled and cubed
- 2 cups Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: balsamic glaze for drizzling
- Optional: fresh herbs (like rosemary or thyme) for garnish
Step-by-Step Instructions
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Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures perfect roasting and caramelization.
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Prepare the Vegetables: In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle the olive oil over the veggies.
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Season: Sprinkle garlic powder, onion powder, salt, and pepper onto the mixture. Toss everything together until the vegetables are evenly coated.
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Roast: Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until both the squash and Brussels sprouts are tender and slightly crispy, flipping halfway through for even cooking.
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Garnish and Serve: Remove from the oven, and if desired, drizzle with balsamic glaze and sprinkle with fresh herbs before serving. Enjoy this delightful dish warm!
What to Serve Butternut Squash & Brussels Sprouts With
This roasted veggie side dish pairs beautifully with a variety of mains, such as grilled chicken, savory stuffed peppers, or a hearty grain bowl. If you’re in the mood for something lighter alongside, consider serving it with a fresh mixed greens salad or a tangy quinoa salad. For beverages, a crisp white wine or a homemade apple cider would complement the fall flavors impeccably!
Top Tips for Perfecting Butternut Squash & Brussels Sprouts
- Cut Uniformly: Ensure that your squash and Brussels sprouts are cut into similar sizes for even cooking.
- Don’t Crowd the Pan: If you’re making a large batch, use two baking sheets to avoid overcrowding, which can lead to steaming instead of roasting.
- Experiment with Spices: Feel free to switch up the spices! A good pinch of smoked paprika or a dash of cumin can add an exciting twist.
- Nutrient Boost: For an extra nutrient kick, toss in some chopped kale or spinach during the last 10 minutes of roasting.
Storing and Reheating Tips
Should you have any leftovers (and let’s be honest, this dish is hard to resist!), it’s easy to store! Keep the roasted butternut squash and Brussels sprouts in an airtight container in the fridge for up to 4-5 days. To reheat, simply pop them back into a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispness. Alternatively, you can microwave them for about 1-2 minutes, but keep in mind that this method may soften their texture.
If you’d like to freeze your roasted veggies, make sure they are completely cool before transferring them to a freezer-safe container. When stored this way, they can last for up to three months. To enjoy them later, just thaw them overnight in the fridge and reheat as described!
Now that you have all the keys to make a delightful butternut squash and Brussels sprouts dish, it’s time to gather those ingredients and get cooking! You won’t regret this tasty addition to your culinary repertoire. Happy cooking!
Butternut Squash & Brussels Sprouts
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle the olive oil over the veggies.
- Sprinkle garlic powder, onion powder, salt, and pepper onto the mixture. Toss everything together until the vegetables are evenly coated.
- Spread the seasoned vegetables onto a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, or until both the squash and Brussels sprouts are tender and slightly crispy, flipping halfway through for even cooking.
- Remove from the oven, and if desired, drizzle with balsamic glaze and sprinkle with fresh herbs before serving.
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