Butternut Squash with Brussels Sprouts, Pecans and Cranberries

Used butternut from our garden to create this colorful, festive side dish that is packed with flavor.  

We served the squash medley with Roasted Chicken & Homemade Applesauce. 

Butternut Squash with Brussels Sprouts, Pecans and Cranberries   6 to 8 servings

Butternut Squash: 

1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash

About 3 tablespoons olive oil

Salt and pepper to taste

Balsamic vinegar

Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed, cut in half

About 3 tablespoons olive oil

Salt and pepper to taste

Other Ingredients:

About 1 cup toasted pecan halves (bake at 350° for 5 minutes)

About 1/2 cup dried cranberries

Additional balsamic vinegar and olive oil for finishing – as desired. 

Butternut Squash: Preheat oven to 400 F. 

1. In a medium bowl, combine cubed butternut squash with oil, salt and pepper; toss to evenly coat the pieces.







2. Place butternut squash in a single layer on the baking sheet; drizzle liberally with balsamic vinegar. Bake for 20 to 25 minutes, turning once halfway through baking, until softened.
3. Brussels Sprouts: Preheat oven to 400 F.  
4. In a medium bowl, combine halved Brussels sprouts with olive oil,  salt and pepper; toss to evenly coat the pieces. 
5. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20 to 25 minutes. During the last 5 to10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did. Or, even roast them on the same sheet pan if it’s large enough to allow veggies to roast in a single layer.

6. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. Drizzle with additional 
balsamic vinegar and olive oil for finishing.