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Butternut Squash and Brussels Sprouts

This delightful medley of roasted butternut squash and crispy Brussels sprouts packs a nutritional punch, perfect for cozy fall evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Comfort Food
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash, peeled and cubed
  • 1 pound Brussels sprouts, trimmed and halved
Seasoning and Oil
  • 2 tablespoons olive oil Can substitute with coconut or avocado oil.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
Optional Topping
  • to taste Parmesan cheese Optional, for a cheesy finish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
Roasting
  1. Spread the veggies out in an even layer on a baking sheet lined with parchment paper.
  2. Roast for 25-30 minutes, tossing halfway through, until the squash is tender and the Brussels sprouts are golden brown and crispy.
  3. If desired, sprinkle Parmesan cheese on top in the last five minutes of roasting.
Serving
  1. Once done, take the veggies out of the oven and serve immediately.

Notes

You can substitute butternut squash with sweet potatoes. Feel free to add ingredients like cranberries or nuts for added variety. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.