Name: Roasted Butternut Squash Brussels Sprouts with Pecans
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into 3/4-inch cubes (about 4 cups); 1 pound Brussels sprouts, trimmed and halved (quarter extra-large sprouts); 3-4 tablespoons extra-virgin olive oil; 1-1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2-1 teaspoon garlic powder; 1/2 teaspoon smoked paprika or sweet paprika; 1 cup pecan halves or large pieces, raw and unsalted; 1-2 teaspoons pure maple syrup or honey; 1-2 teaspoons apple cider vinegar or fresh lemon juice; 2 tablespoons chopped fresh parsley or thyme leaves; 1 pinch red pepper flakes; 1/3 cup dried cranberries or golden raisins

Roasted Butternut Squash Brussels sprouts with Pecans tastes sweet, nutty, a little smoky, and just savory enough to keep you going back for “one more bite.” It works perfectly for busy home cooks who want a colorful side dish in about 45 minutes that still feels special enough for holidays or Sunday dinner. I first tested this combo after a farmers’ market haul in my tiny apartment kitchen, and my neighbors still talk about that smell in the hallway.

Why Roasted Butternut Squash Brussels sprouts with Pecans Is Worth It

This recipe hits that sweet-salty-crunchy trifecta that makes vegetables feel like the main event. Roasting caramelizes the butternut squash and Brussels sprouts, while the pecans toast up and add buttery crunch.

You toss everything on one sheet pan, which means minimal dishes and maximum flavor. The recipe scales easily, so you can cook a small batch for two or double it for a holiday crowd without extra stress.

“This Roasted Butternut Squash Brussels sprouts with Pecans recipe turned my ‘veggie skeptics’ into pan-scraping fans. ★★★★★”

Ingredients You Need

Vegetables

1 medium butternut squash
- About 2 ½–3 pounds whole, which yields roughly 4 cups of ¾-inch cubes.
- Choose a squash with a long neck and matte skin; it usually means more flesh and better texture.
1 pound Brussels sprouts
- Pick sprouts that feel firm and tight with bright green leaves.
- Smaller sprouts roast more quickly and taste sweeter.

Nuts & Mix-ins

1 cup pecan halves or large pieces
- Use raw, unsalted pecans so they toast in the oven without burning.
- If you only have walnut halves, you can swap them in, though they taste slightly more bitter.
Optional: ⅓ cup dried cranberries or golden raisins
- Add these after roasting so they stay plump and chewy.

Oil & Seasonings

3–4 tablespoons extra-virgin olive oil
- Use enough to coat the vegetables lightly without drenching them.
- Avocado oil also works and handles high heat well.
1–1 ½ teaspoons kosher salt
- Diamond Crystal measures lighter than Morton; if you use Morton, start on the low end and adjust.
½ teaspoon freshly ground black pepper
½–1 teaspoon garlic powder
- Garlic powder coats more evenly than minced garlic and avoids burning on the pan.
½ teaspoon smoked paprika or sweet paprika
- Smoked paprika adds a subtle smoky flavor that pairs beautifully with the pecans.
1–2 teaspoons pure maple syrup or honey (optional)
- Drizzle at the end for a glossy finish and extra caramelization.
- Maple syrup keeps the recipe friendly for those who avoid honey.

Finishing Touches (Optional but Great)

1–2 teaspoons apple cider vinegar or fresh lemon juice
- A small splash at the end brightens the sweetness of the squash.
2 tablespoons chopped fresh parsley or thyme leaves
- Fresh herbs add color and a fresh note that balances the roasted flavors.
A pinch of red pepper flakes
- Adds a gentle kick without turning the dish spicy.

Equipment List

Large, sharp chef’s knife and a sturdy cutting board
Vegetable peeler (Y-peeler style makes butternut squash much easier)
Large rimmed baking sheet (half-sheet pan size works best)
Large mixing bowl (optional, but it helps coat everything evenly)
Silicone spatula or tongs for tossing
Parchment paper (optional, but it simplifies cleanup and helps prevent sticking)

Quick Tips & substitutions

Cut the squash and Brussels sprouts into similar-sized pieces so they roast evenly and finish at the same time.
Dry the vegetables very well after rinsing; moisture steams them instead of roasting them.
Use two sheet pans if the vegetables crowd the pan; space between pieces gives better browning.
Swap pecans with walnuts or slivered almonds if needed, and add them halfway through roasting to avoid burning.
Use maple syrup instead of honey to keep the recipe friendly for vegans.
Toss in dried cranberries after roasting for a sweet-tart pop that pairs well with the squash.
Season lightly at first, then taste and adjust salt and acid (vinegar or lemon) right before serving.
Roast at high heat (400–425°F) to get caramelized edges and deep flavor.

How to Make Roasted Butternut Squash Brussels sprouts with Pecans

Step 1: Preheat and Prep the Pan

Set your oven to 400°F (205°C) and let it heat fully while you prep the vegetables. Line a large rimmed baking sheet with parchment paper for easier cleanup. Spread a thin film of oil on the parchment if your pans tend to stick.

Step 2: Prep the Butternut Squash

Peel the butternut squash with a vegetable peeler until you see deep orange flesh. Slice off the top and bottom, then cut the squash in half where the neck meets the bulb. Cut the neck into planks, then into strips, then into ¾-inch cubes, and scoop the seeds from the bulb and cube that section as well.

Step 3: Prep the Brussels Sprouts

Trim the tough stem ends from the Brussels sprouts and pull off any yellow or damaged outer leaves. Slice large sprouts in half from top to bottom, and quarter extra-large ones so they match the size of the squash cubes. Leave very small sprouts whole so they do not overcook.

Step 4: Season the Vegetables

Place the squash cubes and Brussels sprouts in a large mixing bowl. Drizzle with olive oil, then sprinkle on the salt, black pepper, garlic powder, and smoked paprika. Toss everything until the vegetables look evenly coated and glossy, and adjust with a tiny drizzle more oil if any pieces look dry.

Step 5: Arrange on the Sheet Pan

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Turn as many Brussels sprout halves cut-side down as possible, which gives them a deep golden crust. Leave a little space between pieces so the heat can circulate and brown them instead of steaming them.

Step 6: Start Roasting

Slide the pan into the oven and roast for 15–20 minutes. During this time, the squash starts to soften and the Brussels sprouts begin to brown on the edges. Resist the urge to stir too early so you build that caramelized crust.

Step 7: Add the Pecans

Pull the pan out after the first 15–20 minutes and scatter the pecan halves over the vegetables. Toss everything gently with a spatula so the pecans pick up some of the oil and seasoning. Spread the mixture back into a single layer.

Step 8: Finish Roasting

Return the pan to the oven and roast for another 10–15 minutes. Check for tender squash that yields easily to a fork and Brussels sprouts with deep golden edges and a little charring. Taste a piece and adjust with a pinch more salt if needed.

Step 9: Add Optional Sweetness and Brightness

Drizzle the maple syrup or honey over the hot vegetables right on the pan, if you use it. Toss to coat so the heat slightly thickens the syrup and clings to the squash and pecans. Add a small splash of apple cider vinegar or lemon juice and toss again to balance the sweetness.

Step 10: Finish and Serve

Sprinkle on chopped fresh parsley or thyme and a pinch of red pepper flakes if you like a mild kick. Toss in dried cranberries at this point for extra color and flavor. Transfer Roasted Butternut Squash Brussels sprouts with Pecans to a serving dish and serve warm.

Recipe Variations

Gluten-free: The base recipe already avoids gluten; just confirm that your spices and maple syrup come from gluten-free brands.
Vegan: Use maple syrup instead of honey and skip any dairy-based toppings like cheese.
Low carb: Reduce the amount of butternut squash and increase Brussels sprouts and pecans to shift the balance.
Extra protein: Add roasted chickpeas or cubes of baked tofu on the same pan, seasoned with the same spice mix.
Herb-forward: Swap smoked paprika with dried thyme and rosemary for a more classic herb-roasted flavor.
Sweet-heat: Add more red pepper flakes and a touch of extra maple syrup for a spicy-sweet combo.
Cheesy twist: Sprinkle crumbled feta or goat cheese over the dish right before serving for tangy richness.

Ways to Serve Roasted Butternut Squash Brussels sprouts with Pecans

Serve as a holiday side dish next to roast turkey, chicken, or a plant-based main.
Spoon over cooked quinoa, farro, or brown rice for a hearty grain bowl.
Add to a big salad with mixed greens, sliced apples, and a simple vinaigrette.
Use as a warm topping for baked sweet potatoes or regular potatoes.
Pack leftovers into meal-prep containers with grilled chicken or tofu for easy lunches.

Storage Success

Cool Roasted Butternut Squash Brussels sprouts with Pecans to room temperature before you store it. Transfer the mixture to an airtight container and keep it in the refrigerator for up to 4 days. Reheat in a hot skillet or in the oven at 375°F until warm and slightly crisp on the edges again. Freeze leftovers in a freezer-safe container for up to 2 months, and reheat straight from frozen on a parchment-lined sheet pan.