Brussels Sprouts & Sweet Butternut Squash

Makes 6 - 8 Servings
serve with:
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  • 4 cups (600g) Brussels sprouts, ends trimmed, outer leaves removed
  • 6 tablespoons (90ml) olive oil
  • kosher salt
  • 5 cups (750g) butternut squash, peeled cut into ½” (1.27cm) cubes
  • 1 teaspoon (5ml) ground pumpkin pie spice
  • ¼ cup (60ml) maple syrup
  • 2 cups (300g) pecan or walnuts or pistachios (shelled and halved)
  • 1 cup (150g) dried Craisins or cranberries


Preheat the oven to 400°F/204°C. 

Line a baking sheet with parchment paper and grease with 2 tablespoon (30 ml) of olive oil.  Trim the ends of the Brussel sprouts and remove the outer leaves.  Slice in half from top to bottom.  Toss the sprouts with 2 tablespoons (30 ml) of olive oil and salt to taste.  Place the sprouts cut side down, and roast for about 20-25 minutes until tender, turning once after 15 minutes. 

Prepare the butternut squash and set aside.  In a medium bowl add 2 tablespoons (30 ml) of olive oil, pumpkin pie spice and maple syrup.  Add the butternut squash and toss till lightly coated.  Spread the squash in a single layer on a parchment lined baking pan and roast for 20-25 minutes until tender, turning once after 15 minutes.

In a large bowl, combine the Brussel sprouts and butternut squash.  Add the pecans or nuts of choice and the Craisins or dried cranberries.  Toss very gently to mix.  Arrange on a platter and drizzle with a few tablespoons of additional maple syrup.


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