Thanksgiving Side Dish: Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
As the golden leaves crunch beneath my feet and the air turns crisp, thoughts of the upcoming holiday season dance joyfully in my head. There’s something undeniably comforting about curling up in a cozy sweater and indulging in warm, hearty dishes that capture the essence of fall. One of my absolute favorites to whip up for Thanksgiving gatherings is Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries. This dish not only fills your home with a delectable aroma but also makes for a beautiful centerpiece on any holiday table. With the earthy sweetness of butternut squash, the nutty crunch of pecans, and the tart burst of cranberries, this recipe is sure to delight your guests and become a cherished part of your Thanksgiving tradition. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Hearty and Nourishing: Packed with nutrients, this side dish is both delicious and health-conscious, making it perfect for family gatherings.
- Quick and Easy Prep: With only a few ingredients and straightforward steps, you can create this cozy dish in no time, leaving you more moments to enjoy with loved ones.
- Crowd-Pleasing Flavors: The combination of sweet, savory, and tart flavors appeals to everyone’s taste buds, making it a favorite for both adults and kids alike.
- Make-Ahead Friendly: Prep this side dish in advance for a more relaxing Thanksgiving, ensuring you can focus on the turkey and desserts.
- Beautiful Presentation: The vibrant colors of roasted butternut squash and Brussels sprouts are sure to brighten up your holiday table, making it as delightful to the eyes as it is to the palate.
What You’ll Need
Gather These Simple Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cinnamon (optional)
Let’s Make It Together
Follow these simple steps to prepare your Thanksgiving Side Dish: Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries:
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the cubed butternut squash, halved Brussels sprouts, and chopped pecans.
- Drizzle with olive oil and season with salt, pepper, and cinnamon if using. Toss until everything is well coated.
- Spread the mixture evenly on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
- Remove from the oven and stir in the dried cranberries before serving.
Delicious Variations to Try
- Zesty Citrus Twist: Add fresh orange or lemon zest for a bright and zesty flavor that contrasts beautifully with the sweetness of the squash and cranberries.
- Savory Herb Mix: Incorporate fresh or dried herbs like rosemary or thyme for an earthy aroma that will elevate the dish and bring depth to the flavors.
- Creamy Addition: Toss in a handful of goat cheese crumbles or feta before serving for a creamy, indulgent touch that melts beautifully over the warm veggies.
- Nutty Flavor Boost: Swap pecans for walnuts for a different nutty flavor or throw in some sunflower seeds for an added crunch and texture.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can prepare all ingredients a day in advance and keep them stored in the fridge. Just drizzle with olive oil, season, and roast when you’re ready to serve.
- Ingredient Swaps: If you can’t find Brussels sprouts, try using green beans or broccoli for a different yet equally delicious vegetable option.
- Slicing Tricks: To save time, use a good chef’s knife and cut your butternut squash into cubes before peeling—it’s often easier to manage!
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 220
- Total Carbohydrates: 30g
- Sugars: 10g
- Fat: 10g
- Protein: 5g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead?
Yes, you can prep the vegetables a day in advance, stored in the fridge until you’re ready to roast them.
Can I use different ingredients?
Absolutely! Feel free to mix up the nuts or even try different vegetables, such as sweet potatoes or root vegetables.
How do I store leftovers?
Store any unused portions in an airtight container in the fridge for up to three days.
How long does it last?
This dish is best enjoyed fresh, but leftovers can be stored and reheated within three days for continued enjoyment.
A Cozy Closing Note
This Thanksgiving Side Dish: Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries embodies the warmth and joy of the holiday season. It beautifully reflects the bounty of autumn, offering each bite a blend of sweetness, nuttiness, and the spirit of togetherness that Thanksgiving is all about. Save this recipe to your holiday board so it’s ready when you need a cozy treat! Happy feasting!
Print
Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and nourishing Thanksgiving side dish featuring roasted butternut squash and Brussels sprouts with crunchy pecans and sweet cranberries.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 pound Brussels sprouts, trimmed and halved
- 1 cup pecans, chopped
- 1 cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon cinnamon (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Combine the cubed butternut squash, halved Brussels sprouts, and chopped pecans in a large bowl.
- Drizzle with olive oil and season with salt, pepper, and cinnamon if using, then toss until well coated.
- Spread the mixture evenly on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- Remove from the oven and stir in the dried cranberries before serving.
Notes
Make-ahead: Pre-prepare all ingredients a day in advance, stored in the fridge until ready to roast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
