Cozy Thanksgiving Side Dish: Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
As the leaves turn golden and the air turns crisp, I can’t help but feel a wave of nostalgia. It reminds me of long, laughter-filled gatherings around the table with those I love the most. One dish that has become a comforting staple during this festive season is Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries. The caramelized sweetness of butternut squash paired with the earthiness of Brussels sprouts creates a symphony of flavors that warms the heart. This easy Thanksgiving side dish not only dazzles the eyes but also fills the home with an inviting aroma that beckons everyone to the dinner table.
Trust me when I say: this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting and Warm: The combination of roasted vegetables brings a cozy feeling to any gathering.
- Easy to Make: With just a few simple ingredients and steps, this dish is perfect for a stress-free holiday.
- Flavorful and Nutritious: Not only does it taste amazing, but it brings a load of vitamins to your holiday table.
- Crowd-Pleasing: Suitable for any palate, even those who might think they don’t like Brussels sprouts!
- Customizable: You can easily adapt this dish to suit your taste preferences and use what you have on hand.
Ingredients You’ll Need for Thanksgiving Side Dish: Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
Here’s what you’ll need to create this delightful dish:
- 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)
How to Make Thanksgiving Side Dish: Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
Let’s make it together! Follow these simple steps to bring this cozy side dish to your Thanksgiving table:
- 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
- Add a Touch of Zest: Squeeze fresh orange juice over the roasted vegetables for a bright citrus lift.
- Cheesy Goodness: Sprinkle some feta or goat cheese on top just before serving for an indulgent twist.
- Sweet and Spicy: Toss in a pinch of red pepper flakes or cayenne pepper to balance the sweetness with a gentle heat.
- Nutty Delight: Swap pecans for walnuts or almonds for a different nutty flavor and texture.
My Best Kitchen Secrets
- Make-Ahead Tip: You can prep the butternut squash and Brussels sprouts a day in advance. Toss them with olive oil and seasonings, store in the fridge, then roast them on the day of your celebration.
- Slicing Trick: To make cubing butternut squash easier, microwave it for a few minutes to soften it slightly before peeling and chopping.
- Storage Suggestions: Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They also taste great cold in a salad!
What’s Inside – Nutrition Breakdown
- Serving Size: About 1 cup
- Calories: 210
- Carbohydrates: 30g
- Sugar: 10g
- Fat: 10g
- Protein: 4g
- Sodium: 90mg
Frequently Asked Questions
Can I make this ahead?
Yes, you can prep the vegetables a day in advance and store them in the fridge until ready to roast.Can I use different ingredients?
Absolutely! Feel free to substitute different nuts, or add other root vegetables like sweet potatoes or carrots.How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.How long does it last?
This dish is best enjoyed fresh but can be stored for 3-4 days.
A Cozy Closing Note
As you gather with loved ones this Thanksgiving, let this Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries dish be a centerpiece of warmth and comfort. Its flavors will surely bring a smile to every guest’s face, making your holiday even more special. Save this recipe to your Thanksgiving board so it’s ready when you need a cozy treat!
Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting Thanksgiving side dish featuring roasted butternut squash, Brussels sprouts, pecans, and cranberries, perfect for festive gatherings.
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. 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.
Notes
Make-ahead tip: prep the vegetables a day in advance and store in the fridge until ready to roast. Leftovers can be stored for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
