Roasted Butternut Squash Brussels Sprouts

Introduction

Roasted butternut squash and Brussels sprouts is a perfect side dish for any occasion. This healthy, flavor-packed recipe combines the natural sweetness of butternut squash with the earthy, nutty taste of Brussels sprouts, resulting in a delicious and nutritious dish. Perfect for dinner parties, holiday gatherings, or a simple family meal, this recipe is not only easy to make but also satisfies all your cravings for colorful, roasted vegetables. Let’s dive into the details, so you can try this recipe for yourself.

Detailed Ingredients with measures

Butternut squash:

One medium-sized squash, peeled, seeded, and cubed into 1-inch pieces.

Brussels sprouts:

1 pound of Brussels sprouts, trimmed and halved.

Olive oil:

3 tablespoons for coating the vegetables evenly.

Garlic:

2 large cloves, minced to add a savory kick.

Salt:

1 teaspoon for seasoning.

Black pepper:

1/2 teaspoon for a mild spice.

Optional spices:

1/2 teaspoon of smoked paprika or chili flakes for some added flavor (optional).

Prep Time

Preparing this dish takes about 15 minutes. During this time, you’ll peel and cube the butternut squash, clean, trim, and halve the Brussels sprouts, and preheat your oven to 400°F (200°C). Toss the vegetables with olive oil and season them with minced garlic, salt, and pepper, ensuring every piece is well-coated for roasting perfection.

Cook Time, Total Time, Yield

Cooking time is approximately 30 minutes. Combined with the prep time, the total time for preparing and roasting these delicious vegetables is just about 45 minutes. This recipe yields around 4 servings, perfect for a family dinner or as a side dish to share with friends.
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Detailed Directions and Instructions

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

Step 2: Prepare the butternut squash

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Aim for consistent size to ensure even cooking.

Step 3: Trim the Brussels sprouts

Cut off the tough ends of the Brussels sprouts and remove any yellow or loose outer leaves. If they are large, cut them in half lengthwise.

Step 4: Combine vegetables

In a large mixing bowl, add the cubed butternut squash and Brussels sprouts.

Step 5: Season the vegetables

Drizzle the vegetables with olive oil, ensuring they are well coated. Sprinkle with salt, black pepper, garlic powder, and paprika. Toss everything together to evenly distribute the seasoning.

Step 6: Spread on the baking sheet

Transfer the seasoned vegetables onto the prepared baking sheet, spreading them out in a single layer to allow for even roasting.

Step 7: Roast the vegetables

Roast in the preheated oven for 25-30 minutes. Halfway through the cooking time, stir or flip the vegetables to ensure they roast evenly and develop a golden-brown color.

Step 8: Check for doneness

The vegetables are ready when the butternut squash is tender and can be easily pierced with a fork, and the Brussels sprouts have crispy, caramelized edges.

Step 9: Serve immediately

Remove the roasted vegetables from the oven and transfer them to a serving dish. Serve warm as a side dish or main dish accompaniment.

Notes

Note 1: Add flavor variations

For extra flavor, consider adding a drizzle of balsamic glaze or Maple syrup over the roasted vegetables after removing them from the oven.

Note 2: Adjust seasoning to taste

Feel free to modify the spices to your preference—for example, adding chili powder for a spicy kick or rosemary for an herby twist.

Note 3: Use fresh ingredients

For the best results, use fresh butternut squash and Brussels sprouts. This will enhance the flavor and texture of the roasted vegetables.

Note 4: Avoid overcrowding the baking sheet

Overcrowding can result in steaming rather than roasting. Use a second baking sheet if needed.

Note 5: Storage tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet to retain the crispiness.
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Cook Techniques

Roasting Vegetables for Optimal Flavor

Roasting brings out the natural sweetness of vegetables. To achieve this, spread the vegetables evenly on a baking sheet, ensuring they do not overlap, which helps them roast rather than steam.

Using Olive Oil for Perfect Crisp

Tossing vegetables in olive oil before roasting ensures they develop a golden, crispy exterior. Coat them evenly for a uniform texture.

Seasoning with Salt and Pepper

Using salt and pepper enhances the flavor of roasted vegetables. Sprinkle evenly to ensure every piece is well-seasoned.

The Right Temperature

A high roasting temperature is essential for creating a caramelized finish on the vegetables while keeping their texture tender inside.

Flipping Halfway for Even Cooking

Flipping the vegetables halfway through roasting ensures both sides are evenly cooked and caramelized.

FAQ

What is the best temperature to roast butternut squash and Brussels sprouts?

The ideal roasting temperature for these vegetables is 400°F (200°C). This temperature helps in achieving a caramelized and crispy texture.

How do I prevent the vegetables from becoming soggy?

Make sure to spread the vegetables in a single layer on the baking sheet, ensuring they do not overlap. This allows proper airflow and prevents steaming.

Can I use other types of oil instead of olive oil?

Yes, you can substitute olive oil with avocado oil, coconut oil, or any other cooking oil with a high smoke point.

How long should I roast the vegetables?

Roast the vegetables for about 25-30 minutes, flipping them halfway through, until they are tender and caramelized.

Can I prepare the vegetables in advance?

Yes, you can chop the vegetables a day ahead and store them in the refrigerator. However, it’s recommended to toss them in oil and seasonings just before roasting.

What can I pair with roasted butternut squash and Brussels sprouts?

These roasted vegetables can be paired with grilled chicken, fish, or quinoa for a nutritious and balanced meal.

How do I store any leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to retain their crispy texture.

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Conclusion

If you’re looking for a simple yet flavorful dish that combines earthy, roasted vegetables with a touch of sweetness and crunch, roasted butternut squash and Brussels sprouts are a perfect choice. Whether served as a side dish or incorporated into a larger meal, this recipe offers versatility and satisfaction. Its balance of textures and flavors makes it a standout option for everyday dinners or festive occasions.

More recipes suggestions and combination

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Switch up the flavors with sweet potatoes, paired with a sprinkle of thyme for an aromatic twist.

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Add a touch of sweetness to your table with glazed root vegetables that complement hearty mains.

Honey-Roasted Pecans and Cranberries

Incorporate a festive note by tossing roasted veggies with these sweet-and-tangy toppings.

Quinoa with Roasted Vegetables

Combine the roasted butternut squash and Brussels sprouts with quinoa to create a complete, nutrient-rich meal.

Roasted Vegetables and Goat Cheese Salad

Amp up the creaminess by mixing roasted veggies into a refreshing salad with goat cheese and a light vinaigrette.

Savory Herb-Parmesan Sprinkled Mix

Finish your roasted butternut squash and Brussels sprouts with a touch of freshly grated Parmesan and your favorite herbs for an extra savory flair.
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