Name: Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups butternut squash peeled and cubed; 2 cups Brussels sprouts trimmed and halved; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground cinnamon; 1/4 teaspoon garlic powder; 1/2 cup whole berry cranberry sauce; 1 tablespoon maple syrup; 1 tablespoon balsamic vinegar; 1/4 cup chopped pecans (optional); 2 tablespoons dried cranberries

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If you’re on the hunt for a side dish that bursts with color, flavor, and some seasonal flair, you’ll adore this Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts recipe. Sweet, tangy, and just a bit nutty, this combination is a love story between nutty roasted veggies and a festive cranberry glaze. Whether you’re planning for a holiday, a dinner party, or just looking to jazz up your weekday meal, this side manages to look just as impressive as it tastes. There’s minimal prep, but every bite delivers a wow-factor – trust me, you’ll want to make extra.

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

This isn’t one of those recipes with a mile-long ingredient list; each element truly counts. Every item helps build the beautiful balance of sweet, savory, tart, and crunchy. Here’s why you’ll want to gather these ingredients before you get started.

Butternut squash: Its naturally sweet, creamy texture perfectly anchors the dish and caramelizes beautifully in the oven.
Brussels sprouts: Roasting brings out their nutty flavor, and their crunchy edges are a must!
Olive oil: Key for roasting and ensuring the veggies brown instead of steam.
Salt: Just enough to make those flavors pop and enhance natural sweetness.
Black pepper: A gentle kick that grounds the sweeter notes.
Ground cinnamon: Adds a warm background note that makes this dish taste special.
Garlic powder: Layers in gentle savory depth without overpowering the sweet glaze.
Whole berry cranberry sauce: This forms the base of your sweet-tart glaze — homemade or store-bought both work.
Maple syrup: Adds velvety sweetness and brings the glaze together.
Balsamic vinegar: For a sharper tang that cuts through and balances all the rich flavors.
Chopped pecans (optional): These give the dish a wonderful crunch and nutty, buttery flavor.
Dried cranberries: Their chewy texture and intense tartness make for the prettiest and tastiest garnish.

How to Make Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

Step 1: Prep and Season the Vegetables

Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper — this ensures easy cleanup and stops any sticking. In a big bowl, toss your butternut squash cubes and Brussels sprout halves with olive oil, salt, pepper, cinnamon, and garlic powder. You’re looking for every piece to get coated, making sure every bite will hit those perfect notes of savory, sweet, and spice.

Step 2: Roast to Golden Perfection

Spread the seasoned vegetables in a single, even layer on your baking sheet. This way, they can roast instead of steam, giving you golden brown edges and irresistible caramelization. Slide them into the oven for 25 to 30 minutes. Don’t forget to stir them halfway through so all sides get their golden moment.

Step 3: Make the Cranberry Glaze

While those veggies roast, let’s work some cranberry magic! In a small saucepan over medium-low heat, whisk together the cranberry sauce, maple syrup, and balsamic vinegar. Stir frequently and let the mixture warm until it’s a bit thickened (about 3 to 5 minutes). The aroma? Absolutely mouthwatering.

Step 4: Toss and Finish the Dish

Once your roasted veggies are tender and golden, transfer them into a large serving bowl. Drizzle in that luscious cranberry glaze and toss everything gently but thoroughly to ensure every piece gets coated. Finish it all off with some chopped pecans and a scattered handful of dried cranberries — they turn this dish into a showstopper every single time.

How to Serve Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts

Garnishes

A sprinkle of chopped toasted pecans and a handful of dried cranberries don’t just look beautiful, they bring extra crunch and bursts of tart sweetness. Try microgreens for a fancy touch or a dusting of freshly ground black pepper for contrast. Trust me, those finishing touches make your Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts pop on the table.

Side Dishes

This vibrant side pairs seamlessly with roasted turkey, juicy chicken, grilled pork, or even vegetarian mains like nut loaf or lentil roast. It sits especially well alongside silky mashed potatoes or a fragrant wild rice pilaf. Don’t be surprised if it steals the show from the main event!

Creative Ways to Present

For festive gatherings, serve the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts in a rustic platter or even in individual ramekins for an elegant touch. You could also pile it over baby greens as a hearty salad or mix it with warm quinoa for a stunning grain bowl. A drizzle of extra glaze on top is always a good idea.

Make Ahead and Storage

Storing Leftovers

Simply transfer any leftovers to an airtight container and pop them in the fridge. The flavors deepen and marry overnight, making the Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts just as delicious the next day. They’ll keep well for 3 to 4 days, so you can nibble all week.

Freezing

While this dish is best enjoyed fresh (especially because of the toasted pecans), you can freeze it in a pinch. Portion the cooled vegetables and glaze into freezer-safe bags or containers, omitting the garnishes. When you’re ready to serve, add freshly toasted pecans and cranberries for that just-roasted magic.

Reheating

To reheat, spread the veggies on a baking sheet and warm in a 350°F oven until hot and slightly crisped, about 10-12 minutes. Alternatively, a few minutes in a covered skillet works well. Microwaving is fine, but for best results and texture, the oven is king. Refresh with a splash of glaze or a few extra cranberries before serving.

FAQs

Can I use frozen butternut squash or Brussels sprouts?

Absolutely! While fresh produces the best caramelized edges, frozen veggies are a wonderful time-saver. Just be sure to thaw and pat them dry thoroughly to avoid excess moisture, and roast in a single, spaced-out layer to get optimal browning.

What can I use instead of pecans?

If you’d like to skip pecans, try toasted walnuts, slivered almonds, or even pumpkin seeds for a nut-free version. The crunch is such a nice contrast, so definitely include some kind of topping!

Is this dish vegan and gluten-free?

Yes — the base recipe for Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts is naturally gluten-free and vegan, provided your cranberry sauce doesn’t contain gelatin or other animal-derived ingredients. Double-check your ingredient labels if you have dietary restrictions.

Can I make the cranberry glaze in advance?

Definitely. You can make the glaze up to five days in advance and store it in a sealed jar in the fridge. Warm it gently on the stove or microwave before tossing with the hot, roasted vegetables for easy prep on busy days.

How do I double the recipe for a crowd?

It’s easy! Simply double all the ingredients and use two baking sheets, rotating them halfway through to ensure even roasting. This way, every guest gets their fair share of this irresistible side, without any compromise on flavor or texture.

Final Thoughts

Once you taste this delightful Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts, it just might earn a spot in your regular rotation. The harmony of flavors, textures, and colors always draws compliments, and it’s a breeze to prepare. I hope you enjoy every bite and share it with someone you love — it’s comfort food with holiday spirit built right in!

Cranberry-Glazed Roasted Butternut Squash, Brussels Sprouts Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Enjoy the festive flavors of the season with this delightful Cranberry-Glazed Roasted Butternut Squash and Brussels Sprouts recipe. Perfect for holiday gatherings or a cozy family dinner, this dish is a harmonious blend of sweet and savory tastes that will please everyone at the table.

Ingredients

Scale

For the Roasted Vegetables:

2 cups butternut squash peeled and cubed
2 cups Brussels sprouts trimmed and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder

For the Cranberry Glaze:

1/2 cup whole berry cranberry sauce
1 tablespoon maple syrup
1 tablespoon balsamic vinegar

For Garnish:

1/4 cup chopped pecans (optional)
2 tablespoons dried cranberries

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Instructions

Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Prepare the vegetables: In a large bowl, toss the butternut squash and Brussels sprouts with olive oil, salt, pepper, cinnamon, and garlic powder until evenly coated. Spread on the baking sheet and roast for 25-30 minutes.
Make the glaze: While the vegetables roast, combine cranberry sauce, maple syrup, and balsamic vinegar in a saucepan. Heat for 3-5 minutes until warmed.
Finish and serve: Transfer roasted vegetables to a bowl, drizzle with cranberry glaze, and toss to coat. Garnish with pecans and dried cranberries before serving.