This butternut squash and brussels sprouts recipe is LIFE! My roasted brussels sprouts and butternut squash recipe features brussels sprouts and squash (obviously!), but also bacon, garlic and a drizzle of a slightly sweet and savory maple and mustard dressing.
It will make a delicious addition to any holiday table. But it’s also great on a Wednesday night. 😉 We have this roasted butternut squash recipe with salmon all the time!
How To Cut Butternut Squash
If you’ve never made this (or any other) baked butternut squash recipe, you may be wondering how to cut butternut squash, so I want to help you out. Due to the density of the butternut squash, it can be a tad intimidating to cut, but once you know how you’ll see that it’s not so bad.
- Always have a really sharp knife handy before you start.
- Cut the bottom off of the squash. This will keep it steady and have a flat edge on your cutting board.
- Carefully peel the skin off the squash with a knife or vegetable peeler.
TIP: If you don’t mind using the microwave, toss the butternut squash in the microwave for 30 seconds before peeling. This will allow the peel to soften up, and it’s SO much easier to peel.
- Slice the squash in half and remove all the seeds. Butternut squash can be very hard to cut through, so be careful!
- Dice it into uniform pieces.
How To Prepare Brussel Sprouts and Butternut Squash
To make this roasted brussels sprouts and butternut squash recipe, you’ll want to prep them first. That way, they’ll have more surface area to char up, and get crispy and sweet.
- Dice the butternut squash. Check my baked butternut squash recipe for a guide on how to cut butternut squash.
- Prep the brussels sprouts. Slice off the steam and cut in half lengthwise. (You can cut into quarters if they are large.)
That’s it! Now you have your brussels sprouts and squash ready to roast!
How To Roast Butternut Squash and Brussels Sprouts
This recipe has so much flavor! Here’s how to make butternut squash and brussels sprouts:
- Season the vegetables. Add the cubed squash and brussels sprouts to a bowl and sprinkle in garlic and diced bacon.
TIP #1: Freeze the bacon for a bit to make slicing easier.
TIP #2: We use a mix of whole garlic cloves and minced garlic. Make sure your mince is coarse, otherwise it will burn.
- Mix the sauce. Mix together maple syrup, mustard, oil, paprika, salt, and black pepper together. Drizzle over the brussels sprouts and squash, then spread everything on a baking sheet.
TIP: The photos here show a baking dish, which you can use, but I now recommend using a baking sheet and spreading everything out. You’ll get much crispier butternut squash and brussels sprouts, with better browning.
- Bake until the bacon is crispy and you can pierce the squash easily. Serve and enjoy!
How Do You Store Roasted Brussels Sprouts And Squash?
You can store this easy squash and brussels sprout recipe in the fridge for 3-5 days.
To reheat, warm up in the microwave, in a skillet with a bit of oil, or in the oven at 350 degrees F.
Can You Freeze This Brussels Sprouts And Butternut Squash Recipe?
Yes, you can freeze brussels sprouts and squash. Place them in a freezer-safe container or bag, and they will last around 1-2 months.
TIP: Don’t freeze raw squash and brussels sprouts, because the enzyme activity in them will destroy the flavor and texture. You want to freeze them either after roasting, or blanch them first and then freeze.
Just thaw them in the fridge, then reheat in the microwave, a hot skillet with oil, or in the oven at 350 degrees F.
What To Serve With Roasted Brussels Sprouts And Butternut Squash
This butternut squash and brussels sprouts recipe makes a perfect side to just about anything. Try it with some of these dinner ideas or your favorite roasted chicken:
- Paleo Meatloaf – It doesn’t get more comforting than meatloaf, and this one is delicious whether you are paleo or not.
- Lemon Chicken Piccata – This bright and lemony chicken is perfect
- Beef Chuck Eye Steak – There is nothing better than a big juicy steak and roasted veggies.
Roasted Butternut Squash and Brussels Sprouts Recipe:
Pin it to save for later!
Roasted Butternut Squash and Brussels Sprouts Recipe
See how to roast butternut squash and brussels sprouts perfectly - great for fall and holiday tables! My roasted brussels sprouts and butternut squash recipe is sweet, savory, and healthy.
Recipe VideoClick or tap on the image below to play the video and learn how to make this recipe!
Please ensure Safari reader mode is OFF to view ingredients.
- 1 small Butternut squash (about 12 ounces; peeled and diced)
- 1 lb Brussels sprouts (trimmed & sliced in half)
- 5 slices Bacon (diced)
- 3 cloves Garlic (minced coarsely)
- 5 cloves Garlic (peeled, but whole)
- 3 tablespoons Maple syrup
- 3 tablespoons Whole grain Dijon mustard
- 3 tablespoons Olive oil
- 1 1/2 teaspoons Smoked paprika
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Black pepper
More TIPS about this paleo recipe in the post above!
Preheat the oven to 425 degrees F.
In a large bowl, combine the cubed squash, sliced brussels sprouts, minced garlic, whole garlic, and diced bacon.
In a small bowl, whisk the maple syrup, mustard, olive oil, paprika, salt, and pepper together. Pour over the vegetables and toss to coat.
Transfer everything onto a large baking sheet in a single layer. Roast for about 30 minutes, or until the bacon and sprouts are crispy and the butternut squash is soft. If you would like it a bit crispier, simply place under a broiler for a few minutes.
Serving Size: 1 cup
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.