Perfectly Roasted Butternut Squash & Brussels Sprouts with Cranberries & Pecans

Thanksgiving Side Dish: Butternut Squash, Brussels Sprouts, Cranberries, and Pecans. Ever feel like your turkey just looks kinda lonely sitting there on the plate? I’ve been there too, just staring at dry potatoes and thinking, “There’s gotta be more.” This perfectly roasted butternut squash & Brussels sprouts with cranberries & pecans dish is a lifesaver. Folks, this side transforms your whole meal into something from a five-star restaurant. Oh, and if you’re scouting for other fall flavors, you need to check out my all-time favorite delicious fall harvest salad with butternut squash and apple or get organized with this thanksgiving potluck and hosting guide tips for a stress-free feast. Trust me, your whole crew will be talking about these.

Thanksgiving Main Courses to serve with this side dish

Alright, let’s chat turkey. This perfectly roasted butternut squash & Brussels sprouts with cranberries & pecans goes with pretty much any roasted meat, but especially classic Thanksgiving options. You’ve got juicy roast turkey, of course, but hey, don’t sleep on glazed ham or even a garlicky roast chicken if you wanna shake things up. In my house, sometimes I’ll even make it with roast beef (you ever tried best pot roast with tender potatoes and carrots? That’s a winner too).

This one time, Aunt Linda brought a ham that could put the store-bought ones to shame and, paired with this side? Heavenly. There’s something about the nutty, sweet warmth of the dish that just fits perfectly. If you like changing up tradition, you might even set it out with a veggie main (I know some folks who swear by cozy butternut squash casserole to warm your heart).

And hey, don’t let anyone tell you it’s just for the holidays. Sunday supper, random potluck, it fits in everywhere.

“We made this for our Friendsgiving and it was the only side dish everyone finished. Even my picky cousin had seconds. Could eat it all year!” – Jenny P.

Serving Suggestions	Flavor Pairings	Preparation Tips
Serve alongside roast turkey, glazami ham, or garlicky chicken.	Cinnamon complements squash. Add cayenne for a spicy kick.	Roast in a single layer for crispiness; don’t crowd the pan.
Toss in grain bowls for a hearty lunch or dinner.	Cranberries pair well with pecans for a tart contrast.	Prep the veggies a day ahead to save time on cooking day.
Great addition to a festive holiday platter with cheese.	Fresh herbs like thyme enhance flavor. Try rosemary too.	Use parchment paper for easy cleanup and to prevent sticking.
Mix into a cold salad for a refreshing next-day option.	Maple syrup adds sweetness if you prefer a more dessert-like flavor.	Don’t forget to season before roasting for flavor.

How to Make Roasted Brussels sprouts and Cinnamon Butternut Squash

Here’s where things get real. First, don’t be spooked by chopping butternut squash. Get a sharp knife. Peel, then slice off the ends. Chop into chunks, about the size of big dice. Brussels sprouts—trim the ends, slice in half.

Pile ‘em on a big sheet pan (less mess y’all). Drizzle with olive oil. Sprinkle salt, pepper, cinnamon (yes, really), and a pinch of cayenne if you like a little heat.

Mix ’em around so they’re shiny but not swimming.

Roast at 400F, stirring halfway for those beautiful crispy bits (my absolute fav part). Twenty or so minutes in, toss on your dried cranberries and chopped pecans. Let ‘em get toasty for the last few minutes.

You’ll know it’s ready when the squash is fork-tender and golden around the edges, and the pecans smell almost caramelized. Sometimes, I sneak a bite off the tray before dinner. Oops.

Tips and Tricks

Okay, I’ll be honest—sometimes veggies get soggy if you overcrowd your pan. Give everything room to breathe. Use two trays if you gotta. If you’re wanting to prep in advance, chop your veggies and store in the fridge the night before. Makes your feast way less stressful.

Change up the nuts if you’ve got someone allergic (walnuts, pumpkin seeds, or even sunflower seeds can work). Ran out of cinnamon once and subbed apple pie spice instead; shockingly good.

Roast extra for leftovers; it’s good cold the next day, tossed in a green salad or loaded in a delicious fall harvest salad with butternut squash and apple. Told you, I’m obsessed.

Don’t forget—leftovers reheat nicely in the oven instead of the microwave for crispiness.

Substitutions

So you’re out of pecans. It happens mid-prep, right? I’ve tossed whatever nuts I find in the pantry. Almonds, pistachios, even some crumbled granola for an unexpected crunch (yes, really). If cranberries aren’t your thing, dried cherries or chopped apricots will totally work.

You can make it dairy-free, vegan, or gluten-free without changing anything in the basic recipe—no stress. Sometimes I’ll add a splash of balsamic or maple syrup if I want things sweeter. It’s honestly pretty impossible to mess this up, promise.

For those not into cinnamon, just leave it out, or use a dash of smoked paprika instead. Changes the game!

Expert recipe tips

Here’s some “I’ve made this 100 times” advice. Smaller squash pieces roast faster and get crispier corners—like veggie candy. Use parchment if you hate washing pans (life-changing). If you wanna go borderline fancy, finish the dish with fresh herbs like parsley or thyme. Makes it look (and taste) all pro.

Cranberries should go in near the end so they don’t burn. Trust me, burned cranberries are, uh, not delightful.

If you’re making this as a Thanksgiving side dish: butternut squash, Brussels sprouts, cranberries, and pecans, it’s even better with a sprinkle of flaky salt at the end. Makes all the flavors pop.

Oh—don’t skip the toasting of the pecans. Once you try ‘em warm and toasty, you’ll resent plain nuts forever.

Here’s a few serving ideas (I overthink this stuff so you don’t have to):

• Heap it on a fancy platter for big holiday tables.
• Tuck leftovers into warm grain bowls for a lunch that doesn’t suck.
• Toss into a cold beet and orange summer salad if you want to feel like a real food genius.
• Stir into hot pasta with a splash of olive oil and some parmesan. Game-changer.

Common Questions

Can I make this roasted butternut squash & Brussels sprouts with cranberries & pecans ahead of time?
Absolutely. Roast the veggies and store separately from nuts and cranberries. Combine and reheat before serving.

What if my Brussels sprouts get mushy?
Crowded pans cause steaming not roasting. Give those veggies space.

Do I have to peel the butternut squash?
Technically no, but the peel’s a lil’ tough. I always peel it.

Is this dish freezer-friendly?
Kind of. Texture gets softer after thawing but it’s still tasty.

How do I cut down on prep time?
Buy pre-cut veggies if you’re in a rush. No shame in saving your fingers.

Try it out and steal the spotlight this season

So here’s my last pitch—don’t let your Thanksgiving table be boring. This perfectly roasted butternut squash & Brussels sprouts with cranberries & pecans honestly steals the spotlight every single time at my place. Plus, the colors just scream festive. Feel free to riff on it, experiment, and make it your own. Check out this easy baked sweet potatoes with spinach and feta for even more sweet-savory side inspo, or get cozy with a creamy butternut squash soup. Trust me—once you try this, you’ll never go back to plain ol’ veggies.

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