Did you ever wonder how a simple vegetable could transform into a holiday star? My Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries proves just that, combining earthy greens with the sweet warmth of cinnamon butternut squash. This vibrant, gluten-free side dish is not only efficient to prepare but also adds a festive flair to any table, boasting nutrient-rich ingredients that will leave your guests raving. The brilliant textures of tender, caramelized Brussels sprouts against the soft, sugary squash create a delightful medley, while the toasty pecans and tart cranberries offer an irresistible crunch. Perfect for Thanksgiving or Christmas, your family will be begging for seconds—what’s not to love about a dish that looks as good as it tastes? Ready to learn how simple ingredients can elevate your holiday meal? Let’s dive in!

Why is Cinnamon Butternut Squash a Must-Try?

Irresistible Flavor: This dish effortlessly combines the sweetness of cinnamon butternut squash with savory Brussels sprouts, creating a flavor explosion that your taste buds will adore.

Easy Preparation: You won’t need any advanced skills here! Simply roast and toss for an uncomplicated, delightful side dish that fits perfectly into your busy holiday schedule.

Nutrient-Packed: A health-conscious choice, featuring fiber-rich vegetables and the healthy fats of pecans, making it a satisfying addition to any meal.

Versatile Options: Feel free to mix it up—substitute Brussels sprouts with green beans or experiment with different nuts for a customized twist.

Crowd-Pleasing Appeal: Everyone loves a colorful side that tastes as amazing as it looks! Serve this at your holiday gatherings and watch it disappear in no time.

Enhance your meals with this stunning side, also discover more delicious recipes for holiday sides!

Cinnamon Butternut Squash Ingredients

• Enhance your cooking adventure with these vibrant ingredients!

For the Roasted Vegetables

Brussels Sprouts – Fresh and earthy, they bring a delightful contrast to the sweetness of the cinnamon butternut squash.
Butternut Squash – Naturally sweet and colorful, perfect for adding warmth to your dish.
Olive Oil – A healthy fat that enhances the roasting process; you can substitute it with avocado oil for a different flavor.
Salt – Essential for enhancing the vegetables’ natural flavors; adjust to your personal taste.

For the Flavor Boost

Ground Cinnamon – Adds a warm, aromatic essence to the butternut squash, elevating the entire dish.
Maple Syrup – Primes the sweet and savory balance of flavors; honey can be a delicious alternative if preferred.

For the Crunchy Topping

Pecan Halves – Brings a nice crunch and healthy fats; feel free to use pumpkin seeds for a nut-free version.
Dried Cranberries – Offers a tangy pop and vibrant color; substitutes like cherries or raisins work wonderfully too.

Step‑by‑Step Instructions for Cinnamon Butternut Squash

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This temperature is perfect for roasting both the Brussels sprouts and the cinnamon butternut squash while ensuring they develop a delightful caramelization. While the oven warms, you can prepare the vegetables, making good use of this time.

Step 2: Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow leaves. Halve each sprout and place them in a mixing bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with salt, tossing to ensure every piece is evenly coated. This step infuses the Brussels sprouts with flavor before they head into the oven.

Step 3: Roast the Brussels Sprouts
Spread the prepared Brussels sprouts cut-side down on a foil-lined baking sheet. Pop them in the preheated oven and roast for 20-25 minutes, turning them halfway through to achieve an even golden-brown coloring. The sprouts should be nicely caramelized, tender, and a bit crispy on the edges when they’re done.

Step 4: Prepare the Butternut Squash
While the Brussels sprouts roast, peel and cube the butternut squash into bite-sized pieces. In a separate bowl, toss the cubed squash with 1 tablespoon of olive oil, maple syrup, and a sprinkle of ground cinnamon. This mixture will transform the squash into a sweet complement for the savory Brussels sprouts.

Step 5: Roast the Butternut Squash
Transfer the seasoned butternut squash onto another baking sheet, spreading it evenly. Place in the oven alongside the Brussels sprouts and roast for 20-25 minutes, turning once halfway. Look for the squash to be tender and lightly caramelized, which enhances its flavor beautifully in this Cinnamon Butternut Squash dish.

Step 6: Toast the Pecans
While the vegetables are roasting, toast the pecan halves for about 5 minutes at 350°F (175°C) on a parchment-lined baking sheet. Keep an eye on them and stir frequently to avoid burning. Toasting brings out the nuts’ natural oils and enhances their crunch, making them a delicious topping for your dish.

Step 7: Combine the Ingredients
Once the Brussels sprouts and butternut squash are perfectly roasted, remove them from the oven and let them cool slightly. In a large mixing bowl, combine the roasted vegetables with the toasted pecans and a handful of dried cranberries for a touch of tartness. Adjust the sweetness with additional maple syrup if desired, and toss until well mixed.

Step 8: Serve and Enjoy
Transfer the vibrant mix of roasted Brussels sprouts and cinnamon butternut squash with pecans and cranberries to a serving platter. The colorful presentation is sure to impress your guests. Enjoy this warm, nutritious side dish as part of your holiday feast, celebrating the delightful flavors that each ingredient brings.

Make Ahead Options

These Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries are perfect for meal prep lovers! You can pre-chop the Brussels sprouts and butternut squash up to 24 hours in advance, storing them in the refrigerator to keep them fresh. Additionally, you can roast the vegetables slightly undercooked, cool them, and refrigerate for up to 3 days. When you’re ready to serve, simply reheat the veggies in the oven until they are warmed through, then add the toasted pecans and cranberries for that delightful crunch. This method not only saves you time, but ensures each bite remains just as delicious!

Cinnamon Butternut Squash Variations

Customize your dish to match your tastes and the pantry treasures you have on hand!

Nut-Free: Replace pecans with toasted pumpkin seeds for a delightful crunch without the nuts.
Creamy Twist: Add crumbled feta or goat cheese for a rich, creamy element that balances the sweetness of the squash.
Herb Infusion: Mix in fresh rosemary or thyme before roasting to introduce a fragrant herbal note to your dish.
Spiced Up: For a kick of heat, sprinkle crushed red pepper flakes over the Brussels sprouts before roasting; it’s a surprising and delightful twist.

Substituting Brussels sprouts with green beans brings a fantastic crunch while still complementing the sweet squash. It’s a great way to change up the texture!

Different Nuts: Experiment with walnuts or hazelnuts for a unique flavor profile that offers a distinct crunch.
Sweet Potato Swap: Try using sweet potatoes in place of butternut squash for an equally sweet yet different flavor.
Fruit Variations: Swap cranberries with dried cherries or raisins to discover new bursts of flavor with each bite.

Feel free to make these tasty adjustments and explore how each one elevates your holiday meal. For more vibrant recipes, consider trying out my Cinnamon Maple Glazed Carrots or Roasted Vegetable Medley for a festive feast!

How to Store and Freeze Cinnamon Butternut Squash

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving to retain vibrancy and flavor.

Freezer: Wrap cooled components tightly in freezer-safe containers or bags. They can last up to 3 months; just ensure to label them for easy identification.

Reheating: For best results, reheat in the oven at 350°F (175°C) until warmed through. Avoid the microwave; it can make the vegetables soggy and less appealing.

Making Ahead: This cinnamon butternut squash dish can be prepared up to 2 days in advance. Just add nuts right before serving to maintain their delightful crunch.

What to Serve with Roasted Brussels Sprouts and Cinnamon Butternut Squash?

Pairing this colorful vegetable medley with complimentary sides will elevate your holiday gathering into a magnificent feast that everyone will remember.

Creamy Mashed Potatoes: The rich and buttery flavor of mashed potatoes creates a comforting contrast to the savory Brussels sprouts. Guests will enjoy the smooth texture alongside the crunchy toppings!
Herb-Roasted Turkey: A classic holiday centerpiece, this juicy turkey perfectly complements the sweet and savory notes in the roasted vegetables, making it a crowd favorite.
Apple and Walnut Salad: Fresh greens paired with tart apples and crunchy walnuts offer a refreshing balance to the richness of the main dish, infusing the meal with bright flavors.
Quinoa Pilaf: This nutty and wholesome side adds a nutritious touch to the table while its fluffy texture contrasts beautifully with the roasted vegetable medley.
Honey-Glazed Carrots: Sweet caramelized carrots magnify the warmth of cinnamon in the butternut squash while their tender crunch creates a delightful contrast on your plate.
Sparkling Cider: This bubbly non-alcoholic drink enhances the festive atmosphere while offering a sweet, effervescent finish that complements the rich flavors of the dishes.
Pumpkin Cheesecake: For dessert, this creamy cheesecake topped with spiced pumpkin offers a seasonal sweetness that’s sure to impress and round out your meal beautifully.

Each of these pairings adds layers of flavor and texture, ensuring your holiday spread is both satisfying and memorable!

Expert Tips for Cinnamon Butternut Squash

Perfect Roasting Time: Ensure both the Brussels sprouts and cinnamon butternut squash roast until caramelized for maximum flavor; monitor closely to avoid burning.

Taste Test Sweetness: Adjust the sweetness of the dish with maple syrup to suit your palate; don’t hesitate to add a bit more if desired.

Nut-Free Option: For those avoiding nuts, substitute pecans with toasted pumpkin seeds for the same delightful crunch and flavor in your cinnamon butternut squash dish.

Balanced Flavor: Make sure to watch the salt; a sprinkle is vital to enhance the natural flavors of your vegetables, but too much can overpower the dish.

Prep Ahead: If making in advance, roast the vegetables slightly undercooked, cool, and refrigerate; reheat before serving to maintain the best texture.

Cinnamon Butternut Squash and Roasted Brussels Sprouts Recipe FAQs

What should I look for when selecting Brussels sprouts?
Absolutely! When selecting Brussels sprouts, look for vibrant green, firm sprouts. They should be tightly closed and free of any yellow or brown leaves. Avoid those with dark spots all over, as they may be past their prime.

How do I store leftover Cinnamon Butternut Squash?
After enjoying this delicious dish, store leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat gently in the oven to keep those vibrant flavors intact!

Can I freeze the roasted vegetables?
Very! To freeze your cinnamon butternut squash and roasted Brussels sprouts, allow them to cool completely. Then wrap the components tightly in freezer-safe bags or containers and label them. They can last for up to 3 months without losing too much flavor. When ready, simply reheat them straight from the freezer in the oven.

What if I overcooked the Brussels sprouts?
Don’t worry! If they ended up overcooked, you can still salvage the dish. Consider mixing in some fresh greens or adding a splash of lemon juice for brightness. This can help balance out any overly bitter flavors that may result from over-roasting.

Is this recipe suitable for a gluten-free diet?
Absolutely! All the ingredients in this dish are naturally gluten-free, making it a perfect option for anyone following a gluten-free diet. Just ensure any additional ingredients, like store-bought maple syrup, are certified gluten-free.

Can I make this dish in advance?
Of course! I often prepare this dish 2 days in advance for holiday meals. Roast the vegetables slightly underdone, let them cool, and then refrigerate. Just remember to add the nuts before serving to keep their crunchy texture!