Name: Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups Brussels sprouts, ends trimmed, yellow leaves removed; 3 tablespoons olive oil (divided); 1/4 teaspoon salt, or to taste; 1 1/2 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups); 2 tablespoons olive oil (divided); 3 tablespoons maple syrup; 1/2 teaspoon ground cinnamon; 2 cups pecan halves; 1 cup dried cranberries; 2 to 4 tablespoons maple syrup (optional, for added sweetness)

Jump to Recipe· 4.2 from 1 review

If you are searching for a cozy, colorful, and delightfully flavorful dish to brighten your meal times, this Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe is an absolute must-try. It blends the earthy crunch of roasted Brussels sprouts with the warm sweetness of cinnamon-kissed butternut squash, complemented perfectly by toasted pecans and tart cranberries. Every bite bursts with texture and taste, offering a vibrant medley that’s as beautiful on the plate as it is on the palate.

Ingredients You’ll Need

The image shows a white round plate with four groups of food arranged side by side. At the top right, there are many roasted Brussels sprouts, green with dark brown char marks. To the left of the Brussels sprouts, there are small orange cubes of cooked squash with some seasoning. Below the squash, there is a pile of roasted pecans, deep brown with a shiny surface. Next to the pecans, at the bottom right, there is a small group of dark red dried cranberries. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of simple, wholesome ingredients is all you need to create this stunning dish. Each one plays a vital role, adding depth in flavor, texture contrast, or a pop of color to make this Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe truly special.

Brussels sprouts (3 cups): Fresh and trimmed for a tender yet crisp roast.
Olive oil (3 tablespoons): Helps everything roast to golden perfection and adds rich, fruity notes.
Salt (1/4 teaspoon or to taste): Enhances natural flavors and balances the sweetness.
Butternut squash (1 1/2 lb, cubed): Provides tender, sweet, and velvety texture that’s the heart of the dish.
Maple syrup (3-5 tablespoons): Infuses natural sweetness alongside a lovely hint of caramel.
Ground cinnamon (1/2 teaspoon): Brings a warm, fragrant spice that complements the squash beautifully.
Pecan halves (2 cups): Toasted for a toasty crunch and buttery flavor.
Dried cranberries (1 cup): Add bursts of tartness and chewy texture that balance savory and sweet.

How to Make Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe

Step 1: Roast the Brussels Sprouts

Start with preheating your oven to 400 degrees Fahrenheit and preparing a foil-lined baking sheet lightly brushed with olive oil. Trim the ends off your Brussels sprouts and remove any yellow leaves, then slice them in half. Toss the halved sprouts in a bowl with olive oil and salt to evenly coat. Spread them cut-side down on the baking sheet and roast for 20-25 minutes. Remember to turn them over in the last 5-10 minutes to ensure they brown nicely without burning. The goal is a beautiful caramelized surface with a tender center.

Step 2: Roast the Butternut Squash

While the sprouts roast, prepare the butternut squash by peeling, seeding, and cutting it into 1-inch cubes. In another bowl, combine the squash cubes with olive oil, maple syrup, and a generous sprinkle of ground cinnamon. Toss gently to coat each cube with that lovely blend. Spread the squash in a single layer on another foil-lined baking sheet and roast at 400 degrees Fahrenheit for 20-25 minutes, turning once halfway through. The squash should be soft, tender, and irresistibly fragrant.

Step 3: Toast the Pecans

Preheat the oven to 350 degrees Fahrenheit for the pecans. Spread them on a baking sheet lined with parchment paper to help avoid sticking or burning. Toast the pecans for about 5 minutes, checking closely since nuts can char quickly. You want them to darken slightly, releasing that rich nutty aroma without turning bitter.

Step 4: Assemble the Dish

Now for the fun part! In a large bowl, combine the beautifully roasted Brussels sprouts, sweet cinnamon butternut squash, toasted pecans, and tart dried cranberries. Toss everything gently to blend the textures and flavors. If you crave a sweeter touch, drizzle an additional 2 to 4 tablespoons of maple syrup and toss again until everything glistens with that glossy finish. Be cautious with the syrup — start with less, and add more if you like your dish on the sweeter side.

How to Serve Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe

A white plate filled with roasted Brussels sprouts with a crisp brown char on the outside, mixed with chunks of golden-brown roasted butternut squash, deep red dried cranberries, and whole toasted pecans that are shiny and textured. The dish is colorful with the green of the Brussels sprouts, orange-yellow of the squash, red of the cranberries, and the rich brown of the pecans. The white plate sits on a white marbled surface, making the colors stand out vividly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make the dish look as fantastic as it tastes, sprinkle some extra toasted pecans or a handful of fresh herbs like chopped parsley or thyme over the top before serving. A light dusting of cinnamon powder can also amp up the cozy aroma and add an elegant touch.

Side Dishes

This recipe pairs beautifully with roasted chicken, pork tenderloin, or even a hearty grain salad. It complements holiday meals perfectly but stands strong as a comforting vegetarian main when served with quinoa, wild rice, or creamy polenta.

Creative Ways to Present

For a festive twist, serve this dish in a hollowed-out roasted butternut squash shell or drizzle it with a tangy balsamic glaze to add visual interest and a burst of sharp flavor contrast. Layer it on top of baby greens for a warm salad or mix into roasted root vegetables for a vibrant side mash-up.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually marry wonderfully overnight, making leftovers tastier the next day. Just keep any added maple syrup separate if you want to avoid sogginess.

Freezing

This Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe freezes well for up to 2 months. Freeze cooled leftovers in a freezer-safe container or bag. Pecans might lose some crunch but will still be delicious after reheating.

Reheating

Reheat gently in a preheated 350-degree oven for 10-15 minutes, stirring occasionally, or warm in a skillet over medium heat. Avoid microwave reheating if possible to maintain crispness on the sprouts and pecans.

FAQs

Can I use frozen Brussels sprouts and butternut squash?

Absolutely! Just thaw them well and pat dry before roasting to avoid excess moisture. The roasting times might be slightly shorter, so keep an eye on them.

Is this recipe vegan?

Yes, this dish is naturally vegan as long as maple syrup is used instead of honey, providing a sweet and plant-based alternative.

Can I substitute pecans with other nuts?

Definitely. Walnuts or almonds work beautifully, providing similar crunch and flavor but feel free to use whatever nuts you prefer or have on hand.

How spicy is this dish?

This recipe is mild and sweet with warm cinnamon notes, making it suitable for all taste preferences. You can add a pinch of chili flakes if you want a subtle kick.

How long does roasting take in total?

Roasting usually takes about 20-25 minutes for each vegetable. You can roast Brussels sprouts and butternut squash simultaneously on different sheets to save time.

Final Thoughts

I truly hope you’ll come to love this Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe as much as I do. It’s a perfect blend of cozy autumn flavors and satisfying textures that’s simple enough for weeknights yet special enough for guests or holiday gatherings. Give it a try—you might just discover your new favorite side dish!

Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe

Ingredients You’ll Need