This roasted butternut squash and Brussels sprouts dish is one of those seasonal staples that quietly became the star of our holiday table. I first tested this combination on a brisk November afternoon when I wanted an easy, colorful vegetable side that could stand up to turkey and heavy mains. The contrast of sweet, tender squash and nutty, charred Brussels sprouts — finished with maple syrup, tart dried cranberries, and crunchy pumpkin seeds — made the whole meal memorable. The aroma in the kitchen as the maple syrup caramelized was enough to get everyone gathered by the oven; it reliably brings family and friends into the heart of the house. What makes this preparation special is its balance of textures and how forgiving it is. The squash becomes silky while holding gentle edges when cubed to about 1/2 inch, and the Brussels sprouts develop a deep golden crust when roasted flat side down. The quick maple glaze during the final minutes gives a glossy finish without weighing the vegetables down. It’s a great make-ahead option or an easy addition to weeknight dinners; I often double the batch for leftovers and love eating it cold the next day over mixed greens. For home cooks who want a simple technique with reliable results, this recipe delivers every time.

Ingredients

• Butternut squash: 1 small butternut squash, peeled and cut into 1/2 inch cubes. Look for a squash that feels heavy for its size and has a matte, unblemished skin; this yields sweeter flesh and cleaner cubes that roast evenly. I like the smaller variety for quicker cooking.
• Brussels sprouts: 1 1/2 pounds Brussels sprouts, trimmed and halved top to bottom. Choose sprouts that are firm with bright green leaves; tightly compact heads roast better and develop crisp edges.
• Olive oil: About 4 tablespoons extra virgin olive oil, divided between pans. A good-quality olive oil adds fruitiness; for higher-heat roasting you can use a light-tasting oil with a higher smoke point if preferred.
• Kosher salt and ground black pepper: Kosher salt, about 1 teaspoon total, divided; freshly ground black pepper to taste. Season generously during roasting for the best flavor penetration.
• Maple syrup: 4 tablespoons pure maple syrup plus extra for finishing. Pure maple syrup caramelizes beautifully and gives a natural sweetness that complements the squash.
• Dried cranberries: 1/2 cup dried cranberries for brightness and tart chewiness. Look for varieties without added sugar if you prefer a less sweet finish.
• Pumpkin seeds: 1/2 cup raw or roasted pumpkin seeds for crunch and a slightly nutty flavor. Toast them briefly in a skillet if you want extra depth.

Instructions

Preheat the oven: Set the oven to 450 degrees F. Position two racks in the center third of your oven if you are using two sheet pans. A hot oven is essential to achieve quick evaporation and caramelization rather than steaming. Prepare the butternut squash: Peel, halve, seed, and cut the squash into 1/2 inch cubes. Toss on a large sheet pan with about 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread the cubes in a single layer with space between them; overcrowding will cause steaming instead of browning. Prepare the Brussels sprouts: Trim the base and halve each sprout from top to bottom. On a separate sheet pan, toss with about 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and black pepper to taste. Arrange the sprouts cut side down — this maximizes surface contact and gives an attractive golden crust. First roast: Place both sheet pans in the oven. Roast the Brussels sprouts for 15 to 18 minutes and the squash for 22 to 25 minutes. Check for golden edges: the sprouts should be deep golden on the flat side and the squash should be tender when pierced. Use additional sheet pans if needed so each piece has breathing room. Glaze and finish roasting: Remove the pans. Drizzle about 2 tablespoons maple syrup over the vegetables on each pan and toss gently to coat; flip the pieces so previously unexposed sides can caramelize. Return to the oven for an additional 5 to 8 minutes, watching carefully so the syrup does not burn. The goal is a glossy, slightly sticky finish with deep color. Toss and serve: Let the vegetables cool for a few minutes, then combine the squash and sprouts in a large serving bowl. Add 1/2 cup dried cranberries and 1/2 cup pumpkin seeds, toss gently, and finish with an extra drizzle of maple syrup to taste. Serve warm or at room temperature.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To maintain texture, cool the vegetables to room temperature before sealing to avoid condensation. Reheat gently in a 350 degrees F oven on a sheet pan for 8 to 12 minutes, or warm in a skillet over medium heat with a splash of water to revive steam and prevent drying. For freezing, spread cooled vegetables on a tray to flash-freeze, then transfer to a freezer-safe bag for up to 3 months; thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you don’t have butternut squash, use sweet potato cut into 1/2 inch cubes; adjust roasting time slightly if pieces are larger. For a nutty crunch alternative to pumpkin seeds, try chopped toasted walnuts or pecans — add them after roasting to keep them crisp. If maple syrup is unavailable, use honey, but reduce oven time because honey can brown faster. To reduce sweetness, omit the extra finishing drizzle and add a squeeze of fresh lemon to brighten the flavors.

Serving Suggestions

This dish pairs beautifully with roasted meats, grain bowls, or simply over a bed of baby spinach. For a holiday spread, serve alongside mashed potatoes and roast turkey; for weeknight dinners, add it to farro with crumbled goat cheese or feta. Garnish with fresh thyme or chopped parsley and finish with a light grind of black pepper. It also works well as a warm salad toss with a tangy vinaigrette if you want less sweetness.

Cultural Background

Roasting root vegetables and brassicas is a technique found across many cuisines because it concentrates natural sugars and develops savory notes through caramelization. In North America, butternut squash has long been a fall favorite tied to harvest and holiday traditions, while Brussels sprouts have evolved from a humble side to a chef’s favorite after chefs popularized high-heat roasting techniques. The use of maple syrup nods to regional New England and Canadian influences, where pure maple is a classic sweetener for autumn dishes.

Seasonal Adaptations

In winter, add roasted pears or apples to introduce another layer of seasonal sweetness. For spring, swap pumpkin seeds with toasted almonds and use a lighter drizzle of honey and lemon. At holiday time, stir in a pinch of ground cinnamon or smoked paprika for warmth. Adjust roasting times slightly when using denser or softer vegetables to maintain uniform tenderness.

Meal Prep Tips

For meal prep, roast the vegetables a day ahead and store in portioned containers. Keep pumpkin seeds separate to preserve crunch and add them just before eating. Reheat in a hot oven rather than microwave to restore texture; if microwaving, add a tablespoon of water to each container and cover loosely to retain moisture. The mixture also makes a great base for lunch bowls — add a protein like roasted chickpeas, shredded chicken, or quinoa for a complete meal.

Bring this to your next gathering or make it part of a weekly rotation; the combination of sweet, savory, and crunchy elements consistently draws compliments. It’s easy to make it your own by adjusting sweetness, adding fresh herbs, or mixing in different seeds and nuts. Enjoy the warmth and color this brings to the table.