Roasted Butternut Squash & Brussels with Pecans
Sweet, savoury, and perfectly roasted, this butternut & Brussels with pecans dish combines tender squash, crisp sprouts, and crunchy pecans. Drizzled with maple syrup and balsamic, it’s a simple, vibrant side that brings warmth and colour to your table—perfect for weeknight dinners or special occasions.
Ingredients
3 cups butternut squash, ¾-inch cubes
3 cups Brussels sprouts, trimmed & halved
3 Tbsp olive oil
1–1¼ tsp kosher salt, plus more to taste
½ tsp black pepper
½ tsp chili flakes (optional)
¼ cup pecans, toasted & roughly chopped
1–2 Tbsp pure maple syrup
1–2 Tbsp balsamic vinegar (or apple cider vinegar)
Optional finish: zest of ½ orange, flaky salt
Directions
Heat oven to 425°F/220°C. Line a large sheet pan (or two) for best browning.
Season veg: On the pan, toss squash and Brussels with olive oil, salt, pepper, and chili flakes (if using). Spread in a single layer, cut sides of Brussels down.
Roast 20 minutes. Stir, then roast 8–12 minutes more, until squash is tender and edges are caramelized.
Finish on pan: Sprinkle pecans over the hot veg. Drizzle maple and balsamic; toss to coat. Taste and adjust salt. Add orange zest if you like. Serve warm.