Name: Roasted Butternut Squash Brussels Sprouts with Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium butternut squash, peeled, seeded, and cut into 1 inch cubes; 1 pound Brussels sprouts, trimmed and halved; 1 cup pecan halves or large pieces; 2 to 3 tablespoons pure maple syrup or honey; 2 to 3 tablespoons balsamic vinegar; 2 to 3 cloves garlic, minced or grated; 1 teaspoon Dijon mustard; 3 to 4 tablespoons olive oil or avocado oil; 1 to 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika or sweet paprika; 1/4 teaspoon ground cinnamon; 1 pinch red pepper flakes, optional; 2 to 3 tablespoons crumbled feta or goat cheese; 2 tablespoons chopped fresh parsley or thyme; 1 zest of a small orange or lemon

Roasted Butternut Squash Brussels sprouts with Pecans tastes sweet, nutty, caramelized, and just a little bit fancy for how easy it comes together. It works perfectly for busy weeknights or holiday dinners, since you pull it off in about 45 minutes total. I first made a version of this on a tiny apartment oven that ran hot, and it still tasted so good my friends scraped the pan clean.

Why Roasted Butternut Squash Brussels sprouts with Pecans Is Worth It

You get crispy Brussels sprouts, tender roasted butternut squash, and toasty pecans in one sheet pan situation that tastes like autumn comfort food. The vegetables caramelize in the oven, the pecans add crunch, and a simple seasoning mix ties everything together without any fussy steps.

This recipe works for meal prep, holidays, and potlucks, and it fits next to chicken, turkey, tofu, or salmon without stealing the show. You toss, roast, and serve, and people think you spent way more time on it than you actually did.

“This Roasted Butternut Squash Brussels sprouts with Pecans recipe tastes like a cozy fall side dish that somehow counts as a vegetable and a treat at the same time. ★★★★★”

Ingredients You Need

Vegetables

1 medium butternut squash, peeled, seeded, and cut into 1 inch cubes
- Precut squash from the produce section saves time and works great.
1 pound Brussels sprouts, trimmed and halved
- Choose firm sprouts with tight leaves for the best caramelization.

Nuts and flavor boosters

1 cup pecan halves or large pieces
- Toasted pecans from the snack aisle work, but skip flavored or candied ones.
2 to 3 tablespoons pure maple syrup or honey
- Maple syrup gives a deeper fall flavor, honey tastes a bit brighter.
2 to 3 tablespoons balsamic vinegar
- Use a decent grocery store brand; no need for fancy aged balsamic.
2 to 3 cloves garlic, minced or grated
1 teaspoon Dijon mustard
- Any smooth Dijon works; avoid super spicy brown mustard here.

Oil and seasonings

3 to 4 tablespoons olive oil or avocado oil
1 to 1½ teaspoons kosher salt, plus more to taste
½ teaspoon black pepper
½ teaspoon smoked paprika or sweet paprika
¼ teaspoon ground cinnamon
- This small amount adds warmth without turning it into dessert.
Pinch of red pepper flakes, optional, for a little heat

Optional finishing touches

2 to 3 tablespoons crumbled feta or goat cheese
2 tablespoons chopped fresh parsley or thyme
Zest of 1 small orange or lemon

Equipment list

Large rimmed baking sheet (or two medium sheets)
Parchment paper or a silicone baking mat
Large mixing bowl
Small bowl or jar for the maple balsamic mixture
Sharp chef’s knife and sturdy cutting board
Vegetable peeler for the squash
Measuring spoons and cups
Spatula or tongs for tossing

Quick Tips & substitutions

Cut the butternut squash and Brussels sprouts into similar size pieces so they roast evenly.
Spread the vegetables in a single layer and avoid crowding, or they steam instead of brown.
Use two baking sheets if the vegetables cover the pan too tightly.
Swap pecans with walnuts or sliced almonds if you need a different nut.
Skip nuts and add pumpkin seeds or sunflower seeds at the end for a nut free version.
Use maple syrup for a vegan option, or honey if that fits your pantry better.
Replace balsamic vinegar with apple cider vinegar if you prefer a lighter flavor.
Toss the pecans in during the last 8 to 10 minutes so they toast but do not burn.
Use frozen cubed butternut squash straight from the freezer; just add 5 to 10 minutes to the roasting time.
Add cooked quinoa or farro after roasting to turn this into a warm grain salad.

How to Make Roasted Butternut Squash Brussels sprouts with Pecans

Step 1: Prep the oven and pan

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper. This step keeps the vegetables from sticking and makes cleanup easier. Set the pan aside while you prep the vegetables.

Step 2: Prep the vegetables

Peel the butternut squash, slice it in half, scoop out the seeds, and cut it into 1 inch cubes. Trim the ends off the Brussels sprouts, remove any yellow outer leaves, and slice each sprout in half from top to bottom. If you have very large sprouts, quarter them so they match the squash pieces.

Step 3: Toss with oil and seasonings

Place the squash cubes and Brussels sprouts in a large mixing bowl. Drizzle with olive oil, then add salt, black pepper, smoked paprika, and cinnamon. Toss everything until the vegetables look evenly coated and glossy.

Step 4: Arrange on the baking sheet

Spread the seasoned vegetables on the prepared baking sheet in a single layer. Turn as many Brussels sprouts cut side down as you can, since that side caramelizes better. If the pan looks crowded, move some vegetables to a second pan so they roast properly.

Step 5: Roast the vegetables

Slide the pan into the oven and roast for 20 minutes. Stir the vegetables, flip them as needed, and rotate the pan. Roast for another 10 minutes, or until the squash turns tender and the Brussels sprouts look browned and crispy on the edges.

Step 6: Mix the maple balsamic drizzle

While the vegetables roast, whisk maple syrup, balsamic vinegar, Dijon mustard, garlic, and a pinch of salt and pepper in a small bowl or jar. Taste and adjust the sweetness or tang to your liking. Set the mixture aside so the flavors meld a bit.

Step 7: Add the pecans

After the vegetables roast for about 25 minutes total, pull the pan out and sprinkle the pecans over the top. Toss gently so the nuts nestle among the vegetables. Return the pan to the oven and roast for 5 to 8 more minutes, until the pecans smell toasty and the vegetables reach deep golden color.

Step 8: Finish with flavor

Transfer the hot vegetables and pecans back into the large mixing bowl. Drizzle the maple balsamic mixture over the top and toss until everything looks lightly coated and glossy. Taste and adjust with extra salt, pepper, or a splash more balsamic if you want more tang.

Step 9: Add toppings and serve

Sprinkle crumbled feta or goat cheese over the warm vegetables if you use it. Add chopped parsley or thyme and a little citrus zest for brightness. Serve Roasted Butternut Squash Brussels sprouts with Pecans hot or warm, straight from the bowl or on a serving platter.

Recipe Variations

Gluten free: The base recipe already fits a gluten free diet; just confirm your mustard and vinegar labels.
Vegan: Use maple syrup, skip the cheese, or add a sprinkle of nutritional yeast for a cheesy note.
Low carb: Reduce the amount of butternut squash and increase the Brussels sprouts and pecans.
Extra protein: Add roasted chickpeas, grilled chicken, baked tofu, or cooked lentils after roasting.
Herb twist: Swap parsley with fresh sage or rosemary for a stronger fall flavor.
Sweet touch: Add a handful of dried cranberries or chopped dates right before serving.
Spicy version: Increase red pepper flakes or add a pinch of cayenne to the seasoning mix.

Ways to Serve

Serve as a side dish with roasted chicken thighs or baked salmon.
Spoon over cooked quinoa, brown rice, or farro for a hearty vegetarian bowl.
Add to a big green salad with mixed greens and a simple vinaigrette.
Use as a taco filling with black beans and avocado.
Serve alongside grilled tofu or tempeh for a plant based dinner.
Pile leftovers into a warm pita with hummus and cucumber slices.

Storage Success

Store leftover Roasted Butternut Squash Brussels sprouts with Pecans in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the oven at 375°F so the vegetables crisp back up a bit. Add a tiny drizzle of olive oil or a splash of balsamic while reheating if the vegetables look dry. Enjoy leftovers as a quick lunch bowl, tucked into wraps, or on top of a simple salad.