Roasted Brussels Sprouts and Butternut Squash
- By Amy Dong
- Updated Oct. 15, 2026
This Roasted Brussels Sprouts and Butternut Squash stands out from the rest, as it uses brown sugar and cinnamon for huge flavors. Roasted brussels sprouts combine with butternut squash for an extra tasty side dish not only for Thanksgiving, but all season long. You’re about to make a dish that’s even better than restaurant versions.
Amy’s Notes
I was never a big fan of too-healthy things like brussels sprouts and butternut squash. Until one day when I grew up and realized roasted vegetables are gloriously delicious and I’ve been totally missing out.
This is a super easy way to prepare sprouts and squash with big flavors. Even picky eaters and those who profess to be non-brussels-sprout-eaters might actually want (ask me how I know). Here’s why:
- Sweet, salty, and caramelized: Brown sugar and cinnamon turn butternut squash and brussel sprouts into a hugely flavorful side dish your friends and family will want more of.
- One pan, hands off: Toss, spread, and roast. The oven does the work while you finish the rest of dinner.
- Just 7 simple ingredients: You probably have most of them in your pantry already. Just grab the brussels sprouts and butternut squash, and you’re ready to cook.
- Ready in 40 minutes: Quick enough for a weeknight and pretty enough for Thanksgiving.
- Make-ahead friendly: Prep the veggies days ahead, then roast right before serving.
- Naturally vegan and gluten-free: One less thing to worry about when you’re feeding a crowd.
Key Ingredients
- Brussels sprouts: Fresh only. Trim the stems and halve them so the cut sides get golden and crispy.
- Butternut squash: Peeled and cut into 1-inch cubes. Pre-cut squash from the store is a huge time saver.
- Olive oil: Helps everything roast up caramelized instead of dry. Don’t be shy with this.
- Brown sugar: Just enough to bring out the natural sweetness and give those crispy edges.
- Cinnamon: A warm, cozy hint of fall.
- Kosher salt and black pepper: Be sure to use coarse kosher salt, as it tastes less salty compared to table salt. Freshly ground black pepper is a must.
Substitutions and Variations
- Maple syrup: Drizzle with maple syrup when ready to serve, for extra big flavors.
- Other squash: Try this recipe with acorn squash sweet potatoes.
- Add crunch: Toss in pecans or walnuts for the last 5 minutes of roasting.
- Add color: Stir in dried cranberries or pomegranate seeds right before serving.
- Make it savory: Skip the cinnamon and sugar. Use garlic powder, onion powder, and sprinkle with finely grated parmesan instead.
- Add bacon: Scatter chopped cooked bacon over the top.
- Finish with balsamic: A drizzle of balsamic glaze just before serving.
How to Make Brussels Sprouts and Butternut Squash
- Heat the oven. Preheat to 425°F with the rack in the upper-middle position.
- Toss. Add everything to a rimmed baking sheet and toss until the veggies are evenly coated.
- Spread out. Arrange the sprouts cut side down in a single layer. Crowded veggies steam instead of roast.
- Roast. Bake about 30 minutes, until tender and browned on the edges. Taste and add more salt and pepper if needed.
How to Make Ahead and Store
I’m all about preparing as much as I can in advance. Some of my ideas include:
- Cut and Slice: Cut the squash and trim the sprouts up to 3 days ahead. Store them separately in airtight containers in the fridge, then toss and roast when you’re ready.
- Leftovers: Keep in an airtight container in the fridge for up to 4 days.
- Reheat: Use the oven or air fryer at 400°F for 5 to 8 minutes to bring back the crispy edges. The microwave works but softens them.
- Freezing: Not recommended for roasted vegetables in general. The veggies tend to get mushy once thawed.
Roasted Brussels Sprouts and Butternut Squash
Ingredients
- 1 pounds fresh brussels sprouts, stem removed, cut in half
- 2 ½ cups butternut squash, freshly peeled/cubed, 1-inch cubes
- 5 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 425F, with rack on upper middle position.
- On a large baking sheet with rims, toss together all ingredients until vegetables are well coated with seasoning and oil.
- Roast about 30 minutes, or until nicely browned. (Oven temps vary, so just watch and remove when the vegetables are tender and browned.) If needed, add more salt and pepper to taste.
Notes
- Cut evenly: Keep the squash cubes about 1 inch and halve the sprouts (quarter any big ones) so everything finishes at the same time.
- Don’t crowd the pan: Use a single layer with the sprouts cut side down. If your pan is small, split everything between two pans so the veggies roast instead of steam.
- Fresh only: Frozen sprouts or squash release too much water and won’t caramelize.
- Ovens vary: Start checking at 25 minutes. You want them fork-tender with deep golden edges.
- Make ahead: Cut the squash and trim the sprouts up to 3 days ahead. Store them separately in the fridge.
- Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat at 400°F for 5 to 8 minutes in the oven or air fryer.
Nutrition (per serving)
What to Serve Brussels Sprouts and Butternut Squash
What to Serve With Roasted Brussels Sprouts and Butternut Squash
This sweet and savory side goes with just about any cozy fall main. A few of our favorites:
- Smoked Pork Loin: Juicy, smoky, and made for a crowd.
- Cuban Mojo Pork: Bright citrus and garlic balance the caramelized veggies.
- Easy Salisbury Steak: Classic weeknight comfort food with mushroom gravy.
- Swedish Meatballs with Gravy: Oven baked and family approved.
- Baked Salmon in Foil: A lighter option with almost no cleanup.
Making a holiday spread? Serve it next to Cornbread Sausage Stuffing, Stuffing Muffins, and Hasselback Potatoes.
Frequently Asked Questions
Yes. Butternut squash skin stays tough when roasted. A sharp vegetable peeler makes quick work of it, or grab pre-cut cubes from the store to save time.
Fresh works best. Frozen veggies release too much water in the oven, so they steam instead of getting those caramelized edges.
Spread everything in a single layer without crowding. Crowding the pan is the number one reason veggies turn out soggy.
Yes. Prep the veggies up to 3 days ahead and store them separately in an airtight container in the fridge.