Maple Glazed Butternut Squash and Brussels Sprouts

Whenever I think about the changing seasons, I can’t help but crave the flavors of fall. One dish that perfectly encapsulates this time of year is Maple Glazed Butternut Squash and Brussels Sprouts. The combination of roasted butternut squash and Brussels sprouts drizzled with a sweet and tangy maple glaze is simply irresistible. I remember the first time I made this dish for a family gathering; the warmth of the flavors filled the room with a cozy aroma, drawing everyone to the kitchen. The vibrant colors of the vegetables also made for an eye-catching centerpiece on our table, celebrating the beauty of the harvest season.

This dish is not just a feast for the eyes, but it also brings everyone together. As we gathered around to enjoy this delightful meal, laughter and stories flowed about our favorite fall traditions. Whether it was sharing memories of pumpkin picking or planning the next holiday, Maple Glazed Butternut Squash and Brussels Sprouts became a staple in our home. It’s a dish that encourages connection and reminds us of the importance of family and gratitude, especially during Thanksgiving.

As you prepare this dish, let it inspire your own stories and memories. The simple act of roasting these vegetables can ignite the warmth of shared experiences and create new ones with each bite. I can’t wait for you to try this recipe and see how it becomes a beloved part of your seasonal celebrations too.

Ingredients Overview for Maple Glazed Butternut Squash and Brussels Sprouts

When preparing Maple Glazed Butternut Squash and Brussels Sprouts, the choice of ingredients plays a crucial role in the dish’s overall success. Each ingredient complements the others beautifully, creating a harmonious blend of flavors and textures. The key players here are the fresh butternut squash and Brussels sprouts, both of which are roasted to bring out their natural sweetness, enhanced by the addition of maple syrup and Dijon mustard.

• 1 1/2 lb butternut squash, cut into 1-inch cubes: A staple of fall, this squash provides a sweet, creamy texture when roasted.
• 1 lb Brussels sprouts, ends trimmed and halved lengthwise: These little cabbages add a nutty flavor and slight crunch, balancing the sweetness of the squash.
• 2 shallots, sliced: A milder onion flavor that adds depth to the dish.
• 2 Tbsp olive oil: Helps in roasting and enhances the flavor of the vegetables.
• 1 tsp fresh thyme: Adds a savory note that complements the sweetness of the glaze.
• 1 tsp fresh rosemary: Its woody aroma enriches the overall flavor profile.
• 1/2 tsp fresh sage: Offers a warm, earthy flavor that pairs perfectly with the root vegetables.
• Salt and pepper, to taste: Essential for enhancing the flavors of all ingredients.
• 2 apples, cored and chopped into 1-inch cubes (I used Granny Smith apples): The tartness of the apples adds a wonderful contrast to the sweet maple glaze.
• 1/4 cup chopped pecans: Provides a crunchy texture and nutty flavor that complements the dish.
• 3 Tbsp maple syrup: The star of the show, bringing sweetness and a beautiful glaze.
• 1 Tbsp Dijon mustard: Adds a delightful tang that balances the sweetness.
• 1/2 tsp fresh thyme: Enhances the herbal notes in the glaze.
• Pinch of cinnamon: A warm spice that deepens the flavor profile.

Cooking Method for Maple Glazed Butternut Squash and Brussels Sprouts

Cooking Maple Glazed Butternut Squash and Brussels Sprouts is a delightful experience that fills your kitchen with wonderful aromas. The method is straightforward, making it accessible even for novice cooks. Follow these steps to create a beautifully roasted dish that shines with flavor.

1. Preheat your oven to 425 degrees F. This is the perfect temperature for roasting, allowing the vegetables to caramelize and become tender.
2. In a large bowl, toss together the butternut squash, Brussels sprouts, and shallots with olive oil. Make sure all the pieces are well coated. As you mix, you’ll notice the vibrant colors of the veggies come together.
3. Next, add in the fresh thyme, fresh rosemary, and fresh sage. Mix until everything is evenly combined, ensuring the herbs infuse their flavors throughout the vegetables.
4. Spread the veggies out in an even layer on a sheet pan lined with foil or coated with nonstick spray. Be careful not to overcrowd the pan; you want each piece to have space to roast properly. If necessary, use two sheet pans to give each piece its moment in the oven.
5. Place the sheet pan in the oven and roast for 15 minutes. You’ll hear a gentle sizzle as the veggies start to cook, filling your kitchen with a lovely aroma.
6. After 15 minutes, carefully remove the pan from the oven. Add in the chopped apples, tossing them together with the veggies. The apples will soften and release their juices, enhancing the flavors.
7. Return the sheet pan to the oven and roast for an additional 15 minutes. Watch as the vegetables turn a beautiful golden color and become tender.
8. While the veggies are roasting, prepare the maple glaze. In a small saucepan over medium heat, combine the maple syrup, Dijon mustard, fresh thyme, and cinnamon. Bring to a simmer, stirring occasionally.
9. Reduce the heat to medium-low, allowing the glaze to simmer for 5 to 6 minutes until it thickens and reduces. The aroma will be intoxicating, hinting at the deliciousness to come.
10. Once the veggies and apples are roasted to perfection, transfer them to a serving dish. Toss with chopped pecans for added crunch, and drizzle generously with the maple glaze. Serve and enjoy this wonderful dish with your loved ones!

Helpful Hints

Here are some helpful hints to make your experience with Maple Glazed Butternut Squash and Brussels Sprouts even better.

• Storage: After enjoying your meal, store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to four days, perfect for quick lunches or dinners.
• Freezing: While this dish is best enjoyed fresh, you can freeze leftovers. Just place them in a freezer-safe container, and they should last for up to three months.
• Pairing: Serve this dish alongside roasted chicken or turkey for a delicious holiday meal. It also pairs well with grain salads or crusty bread.
• Customization: Feel free to add other seasonal vegetables like carrots or sweet potatoes to the mix for added flavor and texture.
• Herb Variations: Experiment with different herbs. Try adding oregano or basil for a unique twist on the flavor profile.

What to Serve With Maple Glazed Butternut Squash and Brussels Sprouts

When it comes to serving Maple Glazed Butternut Squash and Brussels Sprouts, versatility is key. This dish complements a variety of main courses and occasions, making it a fabulous addition to your dining table.

• Roasted Meats: This dish pairs beautifully with roasted meats like turkey, chicken, or even a savory roast beef. The sweetness of the glaze contrasts perfectly with savory flavors.
• Thanksgiving Feast: Make it a centerpiece at your Thanksgiving table. It not only adds a pop of color but also provides a hearty, nutritious option for all your guests.
• Cozy Family Dinners: Enjoy it as a side at family dinners throughout the fall and winter months. It brings warmth and comfort to any meal.
• Grain Bowls: Add it to grain bowls along with quinoa or farro for a healthy lunch option. The flavors meld beautifully, creating a nutritious and satisfying dish.
• Seasonal Festivities: Take it to potlucks or holiday parties. Its unique flavor will stand out among typical side dishes, making it a favorite among attendees.
• Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave to enjoy the flavors again.

FAQ

Conclusion

Maple Glazed Butternut Squash and Brussels Sprouts is a delightful blend of flavors that captures the essence of fall. It’s not just a dish; it’s an experience that brings warmth and joy to any gathering. I encourage you to try this recipe and witness how it can elevate your meals, inspire connection, and create lasting memories around the table. Enjoy every bite and share it with those you love!

Maple Glazed Butternut Squash and Brussels Sprouts

This Maple Glazed Butternut Squash and Brussels Sprouts dish is the ultimate fall comfort food! Roasted to perfection, the sweet and savory flavors blend harmoniously, delivering a deliciously satisfying experience. Packed with nutrients and bursting with flavor, it's a must-try for a cozy dinner or festive gathering!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

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
• 3 Tbsp maple syrup
• 1 Tbsp Dijon mustard
• 1/2 tsp fresh thyme
• Pinch of cinnamon

Equipment

• Saucepan
• Frying pan
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 425 degrees F. This is the perfect temperature for roasting, allowing the vegetables to caramelize and become tender.
2. In a large bowl, toss together the butternut squash, Brussels sprouts, and shallots with olive oil. Make sure all the pieces are well coated. As you mix, you’ll notice the vibrant colors of the veggies come together.
3. Next, add in the fresh thyme, fresh rosemary, and fresh sage. Mix until everything is evenly combined, ensuring the herbs infuse their flavors throughout the vegetables.
4. Spread the veggies out in an even layer on a sheet pan lined with foil or coated with nonstick spray. Be careful not to overcrowd the pan; you want each piece to have space to roast properly. If necessary, use two sheet pans to give each piece its moment in the oven.
5. Place the sheet pan in the oven and roast for 15 minutes. You'll hear a gentle sizzle as the veggies start to cook, filling your kitchen with a lovely aroma.
6. After 15 minutes, carefully remove the pan from the oven. Add in the chopped apples, tossing them together with the veggies. The apples will soften and release their juices, enhancing the flavors.
7. Return the sheet pan to the oven and roast for an additional 15 minutes. Watch as the vegetables turn a beautiful golden color and become tender.
8. While the veggies are roasting, prepare the maple glaze. In a small saucepan over medium heat, combine the maple syrup, Dijon mustard, fresh thyme, and cinnamon. Bring to a simmer, stirring occasionally.
9. Reduce the heat to medium-low, allowing the glaze to simmer for 5 to 6 minutes until it thickens and reduces. The aroma will be intoxicating, hinting at the deliciousness to come.
10. Once the veggies and apples are roasted to perfection, transfer them to a serving dish. Toss with chopped pecans for added crunch, and drizzle generously with the maple glaze. Serve and enjoy this wonderful dish with your loved ones!

Notes

• Storage: After enjoying your meal, store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to four days, perfect for quick lunches or dinners.
• Freezing: While this dish is best enjoyed fresh, you can freeze leftovers. Just place them in a freezer-safe container, and they should last for up to three months.
• Pairing: Serve this dish alongside roasted chicken or turkey for a delicious holiday meal. It also pairs well with grain salads or crusty bread.
• Customization: Feel free to add other seasonal vegetables like carrots or sweet potatoes to the mix for added flavor and texture.
• Herb Variations: Experiment with different herbs. Try adding oregano or basil for a unique twist on the flavor profile.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.