Roasted Butternut Squash Brussels sprouts with Pecans

Roasted Butternut Squash Brussels sprouts with Pecans tastes sweet, nutty, a little toasty, and just savory enough to keep you going back for “one more bite.” It works perfectly for busy home cooks who want a colorful veggie side on the table in about 40 minutes, start to finish. I first made this on a Tuesday when my fridge looked sad, and it still felt like a holiday side dish.

Why You Should Try This Roasted Butternut Squash Brussels sprouts with Pecans

This recipe hits that sweet-salty-crunchy combo that people always finish first on the table. Roasted butternut squash turns caramelized and tender, while Brussels sprouts crisp up around the edges and pecans add buttery crunch.

You toss everything on one sheet pan, slide it into the oven, and let the heat do the heavy lifting. Clean up stays easy, and the recipe scales well for weeknight dinners or big gatherings.

“This Roasted Butternut Squash Brussels sprouts with Pecans tastes like a holiday side that secretly counts as a weeknight veggie win. ★★★★★”

Ingredients You’ll Need

Vegetables

• 1 medium butternut squash, peeled, seeded, and cut into 1 inch cubes
  • You can buy pre-cut squash from the produce section to save time.
• 1 pound Brussels sprouts, trimmed and halved
  • Choose smaller sprouts for quicker roasting and sweeter flavor.
• 1 small red onion, sliced into thick wedges (optional but tasty for extra sweetness)

Nuts & Crunch

• 1 cup pecan halves or large pieces
  • Raw, unsalted pecans work best so they toast in the oven without burning.

Oil & Seasoning

• 3 tablespoons olive oil or avocado oil
• 1 to 1½ teaspoons kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika or sweet paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 to 2 tablespoons pure maple syrup or honey
  • Maple syrup gives a deeper fall flavor; honey tastes a bit brighter.

Optional Flavor Boosters

• ½ teaspoon ground cinnamon or pumpkin pie spice for a cozy vibe
• Pinch of red pepper flakes for gentle heat
• Zest of 1 orange for a citrusy finish
• 2 teaspoons Dijon mustard stirred into the maple syrup for tangy depth

Garnishes (Optional but fun)

• Crumbled feta or goat cheese
• Chopped fresh parsley or thyme
• Dried cranberries or pomegranate arils for extra color and sweetness

Equipment

• Large rimmed baking sheet (or two medium sheets so veggies do not crowd)
• Parchment paper or a silicone baking mat for easier cleanup
• Large mixing bowl
• Sharp chef’s knife and sturdy cutting board
• Measuring spoons and cup
• Spatula or tongs for tossing

Tips & Tricks

• Cut squash and Brussels sprouts into similar sized pieces so they roast evenly.
• Dry veggies thoroughly after rinsing so they roast and caramelize instead of steaming.
• Use a large sheet pan and spread everything in a single layer with a little space between pieces.
• Toss veggies with oil and seasoning in a bowl first so every piece gets coated.
• Add pecans halfway through roasting so they toast without burning.
• Taste and adjust salt at the end; roasted veggies often need a pinch more.
• Drizzle maple syrup after the first flip so it clings to the browned edges.
• Roast at high heat (400 to 425°F) for deep color and flavor.
• Line the pan with parchment if you want easier cleanup and less sticking.
• Add cheese or dried fruit only after roasting so they keep their texture.

How to Make Roasted Butternut Squash Brussels sprouts with Pecans

Step 1: Prep the veggies

Preheat your oven to 425°F and line a large baking sheet with parchment. Peel the butternut squash, scoop out the seeds, and cut it into 1 inch cubes. Trim the stem ends off the Brussels sprouts and slice them in half from top to bottom. Slice the red onion into thick wedges if you use it.

Step 2: Season everything

Place the squash, Brussels sprouts, and onion in a large bowl. Drizzle with olive oil, then sprinkle on salt, pepper, smoked paprika, garlic powder, and onion powder. Toss well until every piece looks glossy and coated with seasoning. Spread the veggies on the baking sheet in a single layer with the cut sides of the Brussels sprouts facing down.

Step 3: Start roasting

Slide the pan into the hot oven and roast for 15 minutes. During this time, the squash starts to soften and the Brussels sprouts begin to brown on the cut sides. Stir the maple syrup or honey with Dijon mustard if you use it, and keep the pecans nearby. Take a quick peek at 12 minutes if your oven runs hot.

Step 4: Add pecans and sweetness

Pull the pan out and toss the veggies with a spatula. Sprinkle the pecans over the top and drizzle the maple syrup mixture evenly across the vegetables. Toss gently again so the syrup coats the squash and sprouts without knocking everything off the pan. Spread back into a single layer.

Step 5: Finish roasting

Return the pan to the oven and roast another 10 to 15 minutes. The squash should turn fork tender and lightly caramelized, and the Brussels sprouts should show deep golden edges. The pecans should smell toasty and look slightly darker. Taste a piece and adjust salt or pepper if needed.

Step 6: Garnish and serve

Transfer the roasted butternut squash Brussels sprouts with pecans to a serving platter. Sprinkle with fresh herbs, dried cranberries, or pomegranate arils if you like extra color and sweetness. Add crumbled feta or goat cheese for a creamy, salty contrast. Serve hot or warm.

What to Serve with Roasted Butternut Squash Brussels sprouts with Pecans

This side dish pairs nicely with simple roasted chicken, turkey breast, pork tenderloin, or baked salmon. You can also serve it over cooked quinoa, farro, or brown rice for a hearty vegetarian main. Add a crisp green salad with a light vinaigrette to balance the sweetness of the squash and maple. For a cozy meal, spoon it next to mashed potatoes or creamy polenta and call it dinner.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a 375°F oven on a baking sheet for 8 to 10 minutes so the veggies crisp back up.
• Use the microwave for quick reheating, about 1 to 2 minutes, though the texture stays softer.
• Freeze in a freezer safe container for up to 2 months, then thaw overnight in the fridge and reheat on a sheet pan at 375°F until hot.