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Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries

Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries

It’s still blazing hot where I live, but I’m already thinking about fall… and all the delicious seasonal foods that goes with the cooler months coming up.

Two vegetables that we enjoy eating during the fall and winter months are butternut squash and Brussels sprouts. My favourite way to prepare these lovely vegetables are by roasting them. Okay, that’s pretty much my favourite way to prepare most vegetables.

It’s so easy to toss everything on a sheet pan with seasonings and a little oil and let the oven do the work. The result is super delicious, hot, lightly browned (with crispy edges!) veggies. The flavour that results from roasting is just so delicious and something that I don’t think you can get from eating them raw or by blanching or sautéing vegetables alone.

I asked Scott what he thought of this recipe.

“Growing up, I only had steamed Brussels sprouts and I wasn’t a fan. Roasting them makes all the difference and now I frequently request Brussels sprouts either in this recipe or your simple Roasted Brussels Sprouts with Balsamic Maple Glazerecipe. In this recipe you get a wonderful variety of colours, textures, and flavours. Plus, all those vegetables make it easy to keep on eating without feeling too guilty.”

Chopped butternut squash, Brussels sprouts, pecans, dried cherries, balsamic vinegar, and oil in individual bowls.

Just a few ingredients to get a flavourful side dish.

NOTE: I chopped the butternut squash too large; I ended up cutting the squash down further so that they are closer in size to the Brussels sprouts.

Chopped butternut squash and Brussels in a single layer on a baking sheet.

On a baking sheet, combine the butternut squash and Brussels sprouts with olive oil, salt, and pepper.

Roasted butternut squash and Brussels sprouts on a white plate.

Bake at 425 degrees F, stirring and rotating the baking sheet halfway through, for 25-30 minutes.

Look at the charred, crispy bits on the outside while the vegetables are tender on the inside. So tasty!

Add the crunchy pecans and sweet dried cherries and finish off with maple syrup and balsamic vinegar sauce on top. Toss to combine and serve!

Roasted butternut squash and Brussels sprouts with pecans and dried cherries on a white plate.

Now back to the star vegetables in this wonderful one-pan side dish. First, butternut squash has a sweet, rich nutty flavour that works well with sweet and savoury flavours and warm spices. Some people say that it tastes like a sweet potato. I love blending down roasted butternut squash to make soups as well.

Second, Brussels sprouts taste somewhat similar to cabbage; the sprouts bring a hearty crunch that you would expect from cabbage with a slight bitter note, but it also has a slightly sweet, nutty flavour, especially when roasted. Pick smaller, bright green, tightly compact, and firm sprouts; they tend to be sweeter and less bitter than their larger counterparts.

Both vegetables are super delicious and nutritious; jammed packed with vitamins and nutrients. In particular, butternut squash contains high amounts of vitamin A, is low in calories, and high in fibre while Brussels sprouts are high in vitamins C, K, and folate.

The dried cherries add a pop of sweetness and the pecans give a nutty textural contrast. The maple-balsamic dressing ties it all together with it’s rich, sweet, tangy, tart flavours. Did I mention that this recipe is also vegan, gluten-free, and paleo? So it’s great for those with certain dietary restrictions as well.

Overall, it is such a warm, filling side dish. I hope you enjoy this recipe.

White plate of roasted butternut squash and Brussels sprouts with pecans and dried cherries.
Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries

Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried Cherries

Yield: 4-6 as a side dish
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Brussels sprouts, butternut squash, cherries, and pecans are the perfect combination of colours, textures, and flavours for fall! An easy side dish that's vegan and gluten-free.


  • 1 ½ lb. butternut squash, peeled and cut into 1-inch chunks
  • 1 lb. Brussels sprouts, rinsed, ends trimmed, bruised outer leaves removed, and cut lengthwise
  • 2 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • ½ cup dried cherries
  • ½ cup pecans
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup


  1. Preheat the oven to 425 degrees F.
  2. Place the butternut squash and Brussels sprouts in a large roasting pan so they are in a single layer and not overlapping.
  3. Add olive oil, salt, and pepper to the vegetables and toss to coat. Roast for 25-30 minutes, stirring and rotating the baking sheet halfway through, until vegetables are cooked through and lightly browned.
  4. Once the vegetables are removed from the oven, plate the vegetables in a large serving dish and top with the dried cherries and pecans.
  5. Whisk together the balsamic vinegar and maple syrup in a small bowl before drizzling the mixture on top of the vegetables. Give them a final toss to incorporate all the ingredients together. Serve immediately.


  • Make sure that the butternut squash and Brussels sprouts are cut so that they are relatively similar in size. This helps ensure that they will be cooked through at the same time.
  • Calories are based on four servings.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 110mgCarbohydrates: 49gFiber: 10gSugar: 23gProtein: 6g

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Saturday 19th of November 2022

Hello, I want to add carrots in this would I roast them the same way? I love the squash and just wanted to look for an alternate if I can not find the squash.

Marie | Yay! for Food

Sunday 20th of November 2022

Yes, you can sub carrots instead of the squash and roast them the same way.


Sunday 23rd of December 2018

How many grams is the cut version of the raw butternut squash? We home grow our own so I'm not sure about skin and seed weight varying

Marie | Yay! For Food

Sunday 23rd of December 2018

Hi! 1 1/2 pounds of raw butternut squash would convert to just over 680 grams.


Friday 8th of September 2017

This salad looks so delicious and healthy Marie. I love brussel sprouts but when I tried to roast them mine was quite bitter. Any tips on how to remove the bitterness?

Marie | Yay! For Food

Friday 8th of September 2017

I try to look for smaller, compact, vibrant green Brussels sprouts because they tend be more mild in flavour (and less bitter) than larger ones I've found. I found roasting helps bring out the sweeter, nutty flavours rather than steaming or boiling them. It also really helps to season them with something that is sweet and/or sour (like maple syrup, balsamic, lemon) so the flavours are more balanced. Hope this helps! :)

Thao @ In Good Flavor

Saturday 2nd of September 2017

This looks so good!! I love roasted vegetables, especially brussels sprouts. I can easily have just this as a meal.

Marie | Yay! For Food

Saturday 2nd of September 2017

I have had this as a meal alone! It's really filling. Thanks Thao!

heather (delicious not gorgeous)

Wednesday 30th of August 2017

this sounds super fall-ish! it's just starting to get warm in san francisco, so i might not be ready for this yet, but in a month, my body will be like YES, GIVE ME ALL OF THE ROASTED VEGETABLES!!.

Marie | Yay! For Food

Wednesday 30th of August 2017

Ha ha! Of course. Enjoy summer while you can. Thanks Heather.

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