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Roasted Brussels Sprouts and Butternut Squash


I have always been a fan of butternut squash as well, but mostly in soup. I think all veggies are better roasted. The sweetness of the vegetable really is enhanced in the roasting process. I even roast broccoli now, it is a huge hit. If you kids are fussy vegetable eaters, I dare you to try to roast a few and see if will enjoy them.

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Rate this recipe 4.6/5 (8 Votes)


  • Ingredients
  • 2 cups brussels sprouts (trimmed and cut in half)
  • 2 cups butternut squash (peeled, seeded and cut into cubes)
  • 2 tbsps olive oil
  • 2 garlic cloves (peeled and chopped fine)
  • 2 tbsps maple syrup
  • kosher salt
  • pepper


Servings 4
Preparation time 45mins
Cooking time 45mins
Adapted from


Step 1


Preheat oven to 400 degrees F.
Combine the olive oil and garlic in a large bowl.
Add Brussels sprouts and Butternut squash and toss to coat evenly.
Pour in an even layer into a cookie sheet sprayed with cooking spray.
Roast for 35-40 minutes until fork tender and carmelized.
Remove from oven, drizzle with maple syrup while still hot.
Sprinkle with salt and pepper to taste.

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