Roasted Butternut Squash And Brussels Sprouts

Fall is here, y’all! The farmer’s markets are overflowing with all the seasonal favorites, and today’s delicious adventure features Roasted Butternut Squash and Brussels Sprouts! This duo is my culinary dream team. When I pop them in the oven, the butternut squash gets sweet and caramelized, while the Brussels sprouts turn into crispy little nuggets of joy. Just a drizzle of olive oil, a sprinkle of salt and pepper, and maybe a little dash of this and that—and voilà! It’s like autumn on a plate. Who knew veggies could be this much fun? Let’s embrace the fall flavors!

The Farmer’s Market…

What do we have, what do we have? A bounty of beautiful apples, pears, pumpkins, gourds, and squash—you name it! Heckman Orchards, right down the road, is bursting with fall goodies. So let’s dive in and make the most of this autumn harvest! Whether it’s a cozy pie, savory soup, or simply roasted goodness, the possibilities are endless. Small Hint- it’s roasted goodness.

I will not fear the squash, I will not fear the sprout..

I’ve got to admit, as a kid, my brother and I called Brussels sprouts “THE BRAINS” because we were convinced they were plotting against us! We absolutely hated them—they haunted our plates like little green nightmares. But look at me now, Mom—HA! I’ve become a total fan.

When I first started cooking, some ingredients really threw me for a loop. I’d be staring at them like, “Do I cut it? Peel it? Cook it? Befriend it??” Brussels sprouts and butternut squash were definitely at the top of that list! So if you’re feeling a little intimidated by these veggies, trust me, you’re not alone. I’m here to help you take the plunge and turn those “brainy” veggies into something delicious. Let’s do this!

Butternut Squash…

1. Peel the butternut squash from top to bottom. Be careful, the inside is slippery after it’s peeled, use a paper towel to hold it still while you finish peeling. Rinse and dry it off.
2. Cut the top and bottom off. Then cut it in half.
3. Using a spoon, scoop out the innards!
4. Slice into 1in slices, then into 1in cubes. Listen, we’re cooking here. It doesn’t have to be so precise, just make sure they are similar in size so they cook evenly.

Brussels Sprouts…

1. Cut end off and cut the sprouts in half. By doing this typically the outside layer of leaves come off and the sprout is ready to go in the colander.
2. Rinse the sprouts and transfer to a towel to dry

Thanksgiving ….

Yep! Friendly reminder that you will want to make this for Thanksgiving every year. You’re Welcome.

Print Recipe

Roasted Butternut Squash and Brussels Sprouts

Roasted butternut squash and Brussels sprouts make a deliciously warm and hearty dish. The butternut squash caramelizes beautifully, offering a sweet, nutty flavor, while the Brussels sprouts become crispy on the outside and tender inside

Prep Time10 minutes mins

Cook Time30 minutes mins

Keyword: brussels, butternutsquash, fallrecipes, roasted, squash

Ingredients

• 1 butternut squash small-medium
• 1 lb brussels sprouts
• 1 yellow onion small
• 3 cloves garlic smashed
• 4 TBS extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp rubbed sage (can omit if you don't have it)

Instructions

• Preheat the oven to 400 °F
• Cut the ends of the brussels sprouts off, cut them in half and put in a strainer. Rinse your brussels and put them on a towel to dry. Try to be gentle! You want them to be completely dry before roasting them
• Peel the squash from top to bottom (or vice versa). Cut the ends off and cut the squash in half longways. Use a spoon to scrape out the innards. Cut up the squash into 1in slices, then 1in cubes. (doesn't need to be precise, just make sure they are all around the same size to cook evenly)
• Dice the onion
• On a large sheet pan add all of your ingredients including the seasonings and EVOO. Gently mix all of the ingredients together.
• ** This is very important! DO NOT OVERCROWD YOUR PAN! If the vegetables are touching, they will steam and not roast! I split mine into two pans, spread the veggies out and toss it in the oven!
• Bake for about 30 minutes. Halfway through roasting, if you are using 2 pans like I do, switch them (position in oven) and give the veggies a stir. When you take your pans out of the oven please be sure to salt your veggies right away. (amount not included in ingredients. just give each pan a nice pinch all over.)
• Enjoy

What can you put your roasted veggies with you ask???

Easy Creamy Orzo topped with your Roasted Butternut Squash and Brussels Sprouts. Then finished with arugula, shaved parmesan and a balsamic drizzle!

(((RECIPE TO COME)))