Maple-Glazed Butternut Squash and Brussels Sprouts Recipe

Roasted butternut squash, Brussels sprouts, and apples tossed with fresh herbs and chopped pecans, then finished with a warm maple-Dijon glaze. A savory‑sweet side that’s ideal for holiday dinners or a cozy weeknight meal.

This maple‑glazed butternut squash and Brussels sprouts recipe balances savory and sweet flavors while highlighting seasonal produce. Roasting concentrates natural sugars in the squash and apples and crisps the Brussels sprouts, while a simple glaze of maple syrup, Dijon, and thyme brings everything together. It’s wholesome, easy to prepare, and scales well for holiday crowds or an everyday family dinner.

Key Benefits

• Seasonal produce: butternut squash, Brussels sprouts, and apples.
• Simple to make on a sheet pan—low effort, big flavor.
• Savory, sweet, and herbaceous profile that pairs with many main dishes.
• Customizable: add bacon, dried cranberries, or swap nuts to suit taste or allergies.

Ingredients You’ll Need

• 1 1/2 lb butternut squash, peeled and cut into 1‑inch cubes
• 1 lb Brussels sprouts, ends trimmed and halved lengthwise
• 2 shallots, sliced (or use red/white onion)
• 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 (Granny Smith recommended)
• 1/4 cup chopped pecans (or walnuts, cashews, pine nuts)

For the maple glaze

• 3 Tbsp maple syrup (or honey, or a blend)
• 1 Tbsp Dijon mustard
• 1/2 tsp fresh thyme
• Pinch of cinnamon

Optional add‑ins: crisped bacon for extra richness (highly recommended), or dried cranberries for color and a sweeter contrast for holiday presentations.

How to Cut Butternut Squash

1. Stabilize the squash by trimming a small slice from the bottom so it sits flat on the cutting board. Use a sturdy vegetable peeler to remove the skin.
2. Cut off the stem and slice the squash in half lengthwise with a sharp chef’s knife. If the squash is very hard, warming it for a few minutes in the microwave or oven can help. Scoop out seeds and pulp with a spoon.
3. Place halves cut side down and slice into 1‑inch cubes. Try to keep cubes uniform so they roast evenly.

Roasting Method

Preheat the oven to 425°F (220°C). In a large bowl, toss the butternut squash, halved Brussels sprouts, and sliced shallots with olive oil. Add thyme, rosemary, sage, and salt and pepper, mixing until everything is evenly coated. Spread the vegetables in a single layer on a heavy sheet pan lined with foil or lightly greased—use two pans if needed to avoid overcrowding.

Roast for 15 minutes, then remove the pan and add the chopped apples. Toss gently to combine, then return to the oven and roast another 15 minutes, or until the vegetables are golden and tender but not mushy. Apples should be tender with some structure rather than disintegrated.

How to Make the Maple‑Dijon Glaze

While the vegetables finish roasting, combine the maple syrup, Dijon mustard, fresh thyme, and a pinch of cinnamon in a small saucepan. Bring to a gentle simmer over medium heat, then reduce to medium‑low and simmer for 5–6 minutes until the glaze thickens slightly and coats the back of a spoon. Remove from heat.

Brush or drizzle the warm glaze over the roasted vegetables and apples, then sprinkle with chopped pecans and extra fresh herbs if desired. Serve warm.

Serving, Timing & Tips

• Prep time: about 10 minutes
• Cook time: about 30 minutes
• Total time: about 40 minutes
• Servings: 6 as a side dish

To make this ahead: roast the vegetables and apples, store separately from the glaze, then reheat and finish with warm glaze just before serving. For more texture, toast the pecans lightly before adding. For a deeper flavor profile, a splash of balsamic vinegar in the glaze complements the maple and Dijon nicely.

Nutrition (approximate)

Serving: 1/6 of recipe | Calories: 222 kcal | Carbohydrates: 49.1 g | Protein: 6.3 g | Fat: 8.3 g | Saturated Fat: 1.1 g | Sodium: 191.9 mg | Fiber: 7.1 g | Sugar: 16.6 g

Nutrition information is an estimate and should be used as a guideline only.

More Holiday Side Ideas

• Healthy mashed potatoes
• Bourbon maple pecan sweet potatoes
• Sausage, apple and herb stuffing
• Holiday glazed acorn squash with pomegranates and toasted pine nuts
• Pomegranate glazed Brussels sprouts
• Lightened up green bean casserole

Enjoy this Maple‑Glazed Butternut Squash and Brussels Sprouts! If you try it, consider leaving a rating or note for others—home cooks love helpful feedback and serving ideas.