Roasted Butternut Squash Brussels

Introduction

Roasted Butternut Squash and Brussels Sprouts Recipe

If you’re looking for a vibrant, nutritious, and delicious side dish for fall or winter meals, the roasted butternut squash and Brussels sprouts dish is the perfect choice. This combination is packed with flavor, texture, and wholesome ingredients that make it not only visually appealing but also enjoyable for any meal. The crispy roasted vegetables paired with just the right seasoning create a dish you’ll want to make on repeat.

Detailed Ingredients with Measures

What You’ll Need for This Recipe

To make this wonderful roasted vegetable dish, gather the following ingredients:

1. Butternut squash – peeled and cubed (about 4 cups of squash)
2. Brussels sprouts – trimmed and halved (approximately 4 cups)
3. Olive oil – about 3 tablespoons for roasting
4. Salt – to taste, approximately 1 teaspoon
5. Pepper – freshly ground, about 1 teaspoon
6. Garlic powder – about ½ teaspoon for added flavor
7. Optional garnish – such as fresh herbs or nuts, depending on your preference

These simple and wholesome ingredients create a dynamic and versatile result.

Prep Time

Easy Preparation Steps

Preparing the roasted butternut squash and Brussels sprouts is straightforward. Start by preheating your oven to 400°F (200°C). While the oven heats, prepare your vegetables by peeling and cubing the butternut squash and trimming and halving the Brussels sprouts. Toss them together in a large bowl, drizzle with olive oil, and sprinkle with salt, pepper, and garlic powder. Mix well to ensure all pieces are evenly coated.

Spread the mixture evenly onto a baking sheet lined with parchment paper for easy cleanup. Avoid overcrowding to ensure proper roasting and even crispiness on the edges.

Cook Time, Total Time, Yield

Perfect Timing for Great Results

Roasting these vegetables takes about 25–30 minutes. Allow the dish to roast until the squash reaches caramelized edges and the Brussels sprouts turn golden and crispy. Remember to toss the vegetables halfway through the cooking time to ensure uniform roasting.

Including prep time, the total time needed for this recipe is approximately 40 minutes, making it an effortless yet rewarding dish. This recipe yields 4 servings, making it ideal for a small family dinner or as a complement to a larger feast.

Enjoy the vibrant balance of textures and flavors in this dish, and relish the ease of preparation that makes it a staple for cooler months!
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Detailed Directions and Instructions

Preheat the Oven

1. Preheat your oven to 400°F (204°C). Ensure the oven rack is placed in the center position for even roasting.

Prepare the Vegetables

2. Peel the butternut squash, then cut it in half lengthwise. Scoop out the seeds using a spoon, and discard them or save for another use. Cut the squash into 1-inch cubes.
3. Trim the ends of the Brussels sprouts, removing any damaged outer leaves. Slice the sprouts in half lengthwise.

Season and Toss the Vegetables

4. In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil, making sure to coat all the pieces evenly.
5. Add salt, pepper, and optional spices like cinnamon or paprika, depending on your preferred taste. Toss until all the vegetables are fully seasoned.

Arrange Vegetables on a Baking Sheet

6. Line a large baking sheet with parchment paper or foil to prevent sticking and make for easier cleanup.
7. Spread the seasoned vegetables onto the baking sheet in an even layer. Avoid crowding to ensure even roasting and caramelization.

Roast the Vegetables

8. Place the baking sheet in the oven and roast for 25–30 minutes, stirring the vegetables halfway through cooking to ensure even browning.

Check for Doneness

9. Check the vegetables after 25 minutes by piercing them with a fork. The butternut squash should be soft, and the Brussels sprouts should have crispy, golden edges. Roast for an additional 5 minutes if needed.

Serve Immediately

10. Transfer the roasted vegetables to a serving dish, and enjoy them warm.

Notes

Serving Suggestions

– These roasted vegetables work well as a side dish for roasted meats or poultry.
– You can also mix them into salads or grain bowls for a hearty meal.

Storage and Reheating

– Store leftovers in an airtight container in the refrigerator for up to 3–5 days.
– Reheat in the oven or on the stovetop to maintain their crisp texture.

Optional Additions

– Add a sprinkle of Parmesan cheese or a drizzle of balsamic glaze after roasting for an extra layer of flavor.
– Toss in dried cranberries or pecans before serving for added texture and sweetness.
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Cook Techniques

How to Peel Butternut Squash

Begin by cutting off both ends of the butternut squash. Use a sharp vegetable peeler to remove the skin in downward strokes. Pay close attention to any green streaks under the skin and remove them completely.

How to Cut Butternut Squash

Once peeled, slice the squash in half lengthwise. Use a spoon to remove the seeds and stringy pulp from the cavity. Cut the squash into even, bite-sized cubes for consistent roasting.

Preparing Brussels Sprouts

Trim the ends from the Brussels sprouts and remove any outer, discolored leaves. If the sprouts are large, you can cut them in half lengthwise to ensure even cooking.

Proper Seasoning Technique

Combine the butternut squash and Brussels sprouts in a large mixing bowl. Drizzle with olive oil and toss to ensure every piece is lightly coated. Sprinkle with salt, pepper, and the desired seasoning blend for maximum flavor.

Roasting for Perfect Texture

Spread the vegetables in a single, even layer on a baking sheet lined with parchment paper. Roast them in a preheated oven at the specified temperature until they are golden brown and tender, flipping them halfway through the cooking time for even browning.

FAQ

Can I prepare the vegetables ahead of time?

Yes, both the butternut squash and Brussels sprouts can be prepped in advance. Store them in an airtight container in the refrigerator until you are ready to roast.

Can I use frozen vegetables instead of fresh?

Fresh vegetables are recommended for the best texture and flavor. Frozen vegetables may release more moisture while roasting, leading to a softer texture.

What seasonings work best for this dish?

Traditional salt and pepper are a great start. You can also add garlic powder, paprika, or a touch of cinnamon for a unique flavor.

How do I know when the vegetables are done?

The vegetables are ready when they are golden brown and fork-tender. Roasting times may vary depending on the size of the vegetable pieces.

Can I add other vegetables to this dish?

Yes, you can add root vegetables like carrots or parsnips, as they cook well alongside butternut squash and Brussels sprouts. Just ensure all vegetables are cut into similar sizes for even cooking.

What should I serve with roasted butternut squash and Brussels sprouts?

This dish pairs well with roasted chicken, turkey, pork, or even as part of a vegetarian meal. It also makes a great addition to holiday dinners.

Conclusion

Roasted Butternut Squash and Brussels Sprouts is a perfect side dish that marries sweet and savory flavors wonderfully. It is simple to prepare, yet full of warmth and comfort—a perfect addition to any meal, especially during the fall and winter seasons. The caramelized texture of the roasted vegetables offers delightful flavors that can complement an assortment of main dishes.

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