Maple Glazed Butternut Squash and Brussels Sprouts

Roasted butternut squash and Brussels sprouts tossed with apples, pecans and fresh herbs, then drizzled with a sweet and tangy maple Dijon glaze. This easy fall side dish is perfect for Thanksgiving, Christmas or any cozy weeknight dinner!

Roasted Maple Glazed Butternut Squash and Brussels Sprouts are tossed with tender apples, shallots, fresh herbs and crunchy pecans, then drizzled with a sweet and tangy maple Dijon glaze. This easy fall side dish is packed with sweet and savory flavor and makes the perfect addition to your Thanksgiving or holiday table!

I love how all the flavors and textures come together in this recipe. The butternut squash gets beautifully caramelized, the Brussels sprouts develop those delicious crispy edges and the apples add just the right amount of sweetness. Everything is finished with a simple maple glaze that really brings all those cozy fall flavors together.

Why You’ll Love This

• Perfect fall side dish – butternut squash, Brussels sprouts, apples and fresh herbs are basically fall on a sheet pan!
• Sweet and savory – the maple Dijon glaze adds just the right amount of sweetness while balancing the savory roasted vegetables.
• Easy to make – everything roasts together on a sheet pan, making this a simple side dish for weeknight dinners or entertaining.
• Perfect for the holidays – this colorful vegetable side dish looks beautiful on a Thanksgiving or Christmas table and pairs well with all your holiday favorites.
• Naturally gluten-free and dairy-free – no special swaps are needed, making this an easy side dish for a variety of dietary needs.

Ingredients You’ll Need

• butternut squash – roasting brings out the natural sweetness in butternut squash and gives the edges a delicious caramelized flavor. Cut the squash into 1-inch cubes so everything cooks evenly.
• brussels sprouts – trim the ends and slice the sprouts in half lengthwise. They’ll get tender on the inside with deliciously roasted edges.
• apples – I love using Granny Smith apples because their tart flavor balances the sweetness of the squash and maple glaze. Keep the peel on for added texture and color.
• shallots – roasted shallots add a mild, slightly sweet onion flavor that pairs perfectly with the vegetables.
• olive oil – helps the vegetables caramelize and prevents them from drying out while roasting.
• fresh herbs – a combination of fresh thyme, rosemary and sage gives this dish so much cozy fall flavor.
• pecans – add a delicious crunch and nutty flavor to the finished dish.
• maple syrup – the base of our glaze and the perfect natural sweetener for all these fall flavors.
• dijon mustard – adds a little tang and balances the sweetness of the maple syrup.
• cinnamon – just a pinch adds warmth to the maple glaze without overpowering the savory flavors.
• salt and pepper – essential for bringing out all the flavors of the roasted vegetables.

How to Cut Butternut Squash

Butternut squash can be a little intimidating to cut, but it’s actually pretty simple once you get started.

1. Trim the squash. Cut off the top stem and bottom of the butternut squash so you have flat surfaces to work with.
2. Peel the squash. Use a sharp vegetable peeler to remove the skin.
3. Cut it in half. Carefully slice the squash in half lengthwise using a sharp chef’s knife.
4. Remove the seeds. Scoop out the seeds and stringy center with a spoon.
5. Cut into cubes. Place the squash cut-side down on a cutting board and cut into approximately 1-inch cubes. Try to keep the pieces similar in size so they roast evenly.

How to Make Butternut Squash and Brussels Sprouts

1. Prep the vegetables. Preheat your oven to 425°F. Add the cubed butternut squash, halved Brussels sprouts and sliced shallots to a large bowl.
2. Season everything. Drizzle the vegetables with olive oil, then add the fresh thyme, rosemary and sage. Toss until everything is evenly coated.
3. Roast. Spread the vegetables in an even layer on a prepared sheet pan and season with salt and pepper. Make sure not to overcrowd the pan so the vegetables can properly caramelize rather than steam. Use two sheet pans if necessary. Roast for 15 minutes.
4. Add the apples. Remove the sheet pan from the oven, add the chopped apples and toss everything together. Return the pan to the oven and roast for another 15 minutes, until the vegetables are tender and nicely golden.
5. Finish and serve. Transfer the roasted vegetables and apples to a serving dish, toss with the chopped pecans and drizzle everything with the maple Dijon glaze.

How to Make the Maple Dijon Glaze

1. While the vegetables are roasting, combine the maple syrup, Dijon mustard, fresh thyme and a pinch of cinnamon in a small saucepan over medium heat.
2. Bring the mixture to a simmer, then reduce the heat to medium-low and continue simmering for about 5 to 6 minutes, until the glaze has slightly thickened and reduced.
3. Drizzle the warm maple glaze over the roasted butternut squash, Brussels sprouts and apples just before serving.

Tips for the Best Roasted Butternut Squash and Brussels Sprouts

• Cut everything evenly – keep the butternut squash pieces around 1 inch and cut the Brussels sprouts into similar-sized halves so everything cooks at roughly the same rate.
• Don’t overcrowd your pan – this is one of the most important tips for getting caramelized roasted vegetables. If the vegetables are packed too closely together, they’ll steam instead of roast. Use two sheet pans if needed.
• Add the apples halfway through – apples cook much faster than squash and Brussels sprouts, so adding them after the vegetables have roasted for 15 minutes keeps them tender without becoming mushy.
• Use fresh herbs when possible – fresh rosemary, thyme and sage really make the fall flavors in this dish shine.
• Serve the glaze warm – drizzle the maple Dijon glaze over the vegetables just before serving for the best flavor.
• Give the vegetables room to brown – spread everything into a single layer with the cut sides of the Brussels sprouts touching the pan whenever possible for even more caramelization.

Variations and Substitutions

• Swap the squash – sweet potatoes would be a delicious alternative to butternut squash.
• Change the apples – Granny Smith apples add a nice tartness, but Honeycrisp, Pink Lady or another firm apple would also work well.
• Switch up the nuts – use chopped walnuts in place of the pecans or leave the nuts out entirely if needed.
• Add dried cranberries – toss in dried cranberries after roasting for extra sweetness, color and a festive holiday touch.
• Add bacon – crispy chopped bacon would add a delicious salty, smoky flavor.
• Add balsamic – a splash of balsamic vinegar in the maple Dijon glaze adds a little extra tang and depth of flavor.

What to Serve with Butternut Squash and Brussels Sprouts

These roasted butternut squash and Brussels sprouts make a delicious side dish for weeknight dinners, but they’re especially perfect for Thanksgiving and Christmas. The sweet and savory flavors pair well with turkey, chicken, pork and all your favorite holiday dishes.

• Thanksgiving favorites – Serve alongside healthy mashed potatoes, sausage and apple stuffing and healthy green bean casserole for a delicious holiday spread.
• More seasonal sides – Pair with healthy sweet potato casserole or holiday glazed acorn squash for even more cozy fall flavors.
• For Brussels sprouts lovers – Add my pomegranate glazed brussels sprouts to your holiday menu for another festive way to serve this favorite fall vegetable.
• Main dishes – These roasted vegetables pair beautifully with turkey, roasted chicken, pork tenderloin or your favorite holiday main dish.

Frequently Asked Questions

More Holiday Side Dishes

• Healthy Mashed Potatoes
• Bourbon Maple Pecan Sweet Potatoes
• Sausage, Apple and Herb Stuffing
• Holiday Glazed Acorn Squash
• Pomegranate Glazed Brussels Sprouts
• Lightened Up Green Bean Casserole

Hope you all enjoy this Maple Glazed Butternut Squash and Brussels Sprouts and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!