Roasted butternut squash, brussels sprouts and apples all tossed together with fresh herbs, chopped pecans and drizzled with a delicious maple dijon glaze! The perfect side dish to your holiday meal!
I love all things fall, especially transitioning to all that delicious seasonal produce! One of my favorite fall staples hands down is butternut squash. Not only is it so versatile (give me ALL the butternut squash soups), it just makes your kitchen smell so dang good! Pair it with roasted brussels sprouts and tender apples and you’ve got delicious perfection! This recipe is perfect for the holidays or really any given night of the week. We roast veggies in our house multiple times a week and I just love how simple this is to throw together.
This maple glazed butternut squash and brussels sprouts is the perfect mix of savory and sweet, but it’s also a delicious healthy option too which makes it such a great holiday side dish to help balance out all your favorite indulgent foods 😉 I made this for a Friendsgiving a few years ago and it was a total hit, so I just had to share it with you guys!
Ingredients You’ll Need
- butternut squash – I absolutely love roasting butternut squash because it caramelizes so beautifully and always comes out perfectly tender that you want to eat it right off the pan! You could also use sweet potatoes or even cubed pumpkin in this recipe.
- brussels sprouts – another one of my favorite seasonal veggies because they taste amazing with all these fall flavors! If you’re not a fan of brussels sprouts, feel free to use broccoli, asparagus or even cauliflower.
- apples – I used green granny smith apples for these, but any apples will work! I like to keep the peel on when chopping them, but this is just my personal preference.
- shallots – I just LOVE the flavor of roasted shallots so I included them in with these veggies, but red or white onion would work great too.
- olive oil – this helps bring out all that delicious roasted flavor and gives the veggies a nice golden color. Olive oil is also important to keep the veggies from burning or drying out.
- pecans – you could also use walnuts, cashews or even pine nuts. I love the added crunch it gives!
- maple syrup – this adds the perfect amount of sweetness to the dish while bringing out the amazing flavors of the produce. If you don’t have maple syrup, you could always use honey or try a combination of both!
- dijon mustard – added for even more flavor
- fresh herbs – I used a combination of fresh thyme, rosemary and sage, but you can use dried herbs as well. I just always think fresh is best!
- cinnamon – just a pinch of cinnamon goes a long way and tastes incredible with all these fall flavors!
Other ways you can dress this dish up is by adding bacon (10/10 recommend!) for even more flavor, or throw in some dried cranberries to add more sweetness and color! I always love adding cranberries if serving as a holiday dish simply because it looks so festive and colorful.
How to Cut Butternut Squash
- Start by cutting off the bottom portion of the squash. This helps stabilize the squash so you can start peeling it. Make sure to have a good vegetable peeler and work your way down from the stem. Butternut squash skin is thin and smooth so this is really easy to do!
- Next cut off the stem and slice your squash in half longways using a sharp chef’s knife. If your squash is really thick and hard to cut, you can just pop it in the microwave or oven to warm it up for a few minutes to make it easier to slice through. Then just scoop out all the seeds and stringy parts using a spoon.
- Lay your halves cut side down on a cutting board and slices the squash into 1-inch cubes. You’ll want them to be as close in size as possible so that the squash cooks evenly. And that’s it!
Roasting Veggies and Fruit
So now that your butternut squash is chopped and you’ve sliced your brussels sprouts, apples and shallots, it’s time to roast everything in the oven! First place everything in a large bowl (except the apples because you’ll add these halfway through) and drizzle with olive oil. Then add in all your fresh herbs and toss together. Make sure to use a nice heavy duty baking sheet (I love these ones, especially for sheet pan meals!) and line with foil or spray with nonstick cooking spray. Then spread out all the veggies in an even layer onto the sheet pan (you may even need to use two pans so that they don’t overcrowd) and season with salt and pepper. Pop in the oven and roast for 15 minutes.
After 15 minutes, add in your chopped apples and toss together with the veggies. I like to add the apples midway through because they tend to get really mushy if roasted for too long. Pop everything back in the oven and roast for an additional 15 minutes until the veggies have a nice color and are tender. Toss with chopped pecans, additional herbs and drizzle with the maple dijon glaze!
How to Make the Maple Glaze
This is definitely my favorite part of this dish! While the veggies are finishing up roasting, combine the maple syrup, dijon mustard, fresh thyme and pinch of cinnamon in a small saucepan and bring to a simmer over medium heat. Reduce heat to medium-low and let the the sauce simmer for about 5 to 6 minutes until the mixture has thickened and reduced. Super simple right?! Then just drizzle or brush the maple glaze over the veggies and pecans and enjoy!
If you don’t have maple syrup on hand or just don’t care for the taste of it, honey works great in this recipe as well. I’ve also made this using a combination of both honey and maple syrup and it tastes amazing! You can also add a little balsamic vinegar to the mixture as well for more robust flavor.
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!
Maple Glazed Butternut Squash and Brussels Sprouts
Ingredients
- 1 1/2 lb butternut squash, cut into 1-inch cubes
- 1 lb brussels sprouts, ends trimmed and halved lengthwise
- 2 shallots, sliced
- 2 Tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1/2 tsp fresh sage
- Salt and pepper, to taste
- 2 apples, cored and chopped into 1-inch cubes (I used Granny Smith apples)
- 1/4 cup chopped pecans
For the maple glaze:
- 3 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 1/2 tsp fresh thyme
- Pinch of cinnamon
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, toss together butternut squash, brussels sprouts, and shallots with olive oil then add in thyme, rosemary and sage, mixing until evenly combined. Spread veggies out in an even layer on a sheet pan lined with foil or coated with nonstick spray, making sure not to overcrowd the veggies. You can also use two sheet pans if necessary.
- Place sheet pan in the oven and roast for 15 minutes. Remove the pan and add chopped apples, tossing together with the veggies. Place sheet pan back in the oven and roast for an additional 15 minutes, until veggies have a nice golden color and are tender.
- While the veggies roast in the oven, you can make the maple glaze. In a small saucepan over medium heat, combine maple syrup, Dijon mustard, fresh thyme and cinnamon and bring to a simmer. Reduce heat to medium-low and continuing to simmer for 5 to 6 minutes until sauce has thickened and reduced.
- Transfer roasted veggies and apples to a serving dish, toss with chopped pecans and drizzle with the maple glaze. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night and it was delicious. I added a splash of cider vinegar to the maple syrup mixture but otherwise, I made it as directed. It was a nice balance of flavors and the apple added an especially nice contrast to the Brussels sprouts in both flavor and texture. I’ll definitely make this again.