Roasted Maple-Glazed Butternut Squash and Brussels Sprouts

Roasted butternut squash, Brussels sprouts, and apples tossed with fresh herbs and chopped pecans, then finished with a glossy maple-Dijon glaze. A cozy, flavorful side that’s perfect for the holidays or any autumn dinner.

Fall is the best season for vegetables that roast to sweet, caramelized perfection, and butternut squash is one of my favorites. It roasts beautifully, develops a tender texture and deep flavor, and fills the kitchen with a comforting aroma. Paired with roasted Brussels sprouts and crisp apples, then brightened with fresh herbs and a maple-Dijon glaze, this dish becomes a standout holiday side or an easy weeknight accompaniment.

This maple-glazed butternut squash and Brussels sprouts recipe balances savory and sweet while remaining a wholesome choice beside richer holiday mains. It’s simple to prepare, scales well for a crowd, and can be adapted with a few easy swaps if you prefer different produce or add-ins.

Ingredients You’ll Need

• 1 1/2 lb butternut squash — peeled and cut into 1-inch cubes. If you prefer, sweet potatoes or cubed pumpkin will also work.
• 1 lb Brussels sprouts — ends trimmed and halved lengthwise. If you don’t like Brussels sprouts, try broccoli, cauliflower, or asparagus as alternatives.
• 2 shallots — sliced. Red or white onion can be used instead.
• 2 Tbsp olive oil — toss the vegetables in oil to promote even roasting and golden color.
• 1 tsp fresh thyme, 1 tsp fresh rosemary, 1/2 tsp fresh sage — a mix of fresh herbs lifts the dish; dried herbs can be used in a pinch.
• Salt and pepper — to taste.
• 2 apples — cored and chopped into 1-inch cubes (Granny Smith or other crisp apples). Add the apples later in roasting so they keep some texture.
• 1/4 cup chopped pecans — for crunch; walnuts or cashews are good substitutes.

For the maple glaze:

• 3 Tbsp maple syrup
• 1 Tbsp Dijon mustard
• 1/2 tsp fresh thyme
• Pinch of cinnamon

Optional additions: crispy cooked bacon for smoky richness, or dried cranberries for extra sweetness and festive color.

How to Cut Butternut Squash

1. Trim the bottom to stabilize the squash, then use a sturdy vegetable peeler to remove the skin. Butternut squash skin is relatively thin, so peeling is straightforward.
2. Cut off the stem and slice the squash lengthwise with a sharp chef’s knife. If the squash is very hard, warming it briefly in the microwave or oven makes slicing easier. Scoop out the seeds and stringy pulp with a spoon.
3. Place the halves cut-side down and slice into 1-inch cubes. Try to keep the pieces uniform so they roast evenly.

Roasting Veggies and Fruit

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

Roast for 15 minutes. Remove the pan and add the chopped apples, gently tossing them with the vegetables. Return to the oven and roast for another 15 minutes, or until the squash and sprouts are golden and tender. Watch the apples so they become soft but not mushy.

When the vegetables are done, transfer them to a serving dish, sprinkle with chopped pecans and any additional fresh herbs, then drizzle with the maple-Dijon glaze described below.

How to Make the Maple Glaze

While the vegetables finish roasting, make the glaze. Combine the maple syrup, Dijon mustard, fresh thyme, and a pinch of cinnamon in a small saucepan. Bring to a simmer over medium heat, then reduce to medium-low and let it gently simmer for 5–6 minutes until it thickens and reduces slightly. Taste and adjust the balance of sweet and tangy as needed.

If you prefer, substitute honey or a honey-and-maple combination. A splash of balsamic vinegar can be added for a deeper, tangier note.

Instructions (Quick Overview)

1. Preheat oven to 425°F (220°C).
2. Toss squash, Brussels sprouts, and shallots with olive oil, herbs, salt, and pepper; spread on a sheet pan without overcrowding.
3. Roast 15 minutes, then add apples and roast another 15 minutes until golden and tender.
4. Simmer maple syrup, Dijon, thyme, and cinnamon in a small saucepan for 5–6 minutes until thickened.
5. Toss roasted vegetables with pecans and drizzle with the maple-Dijon glaze. Serve warm.

Recipe Details

• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Servings: 6

Nutrition (per serving, approximate)

• 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 approximation and will vary based on specific ingredients and portion sizes.

Serving Suggestions & Variations

Serve this dish alongside roasted turkey, baked ham, or seared pork for a balanced holiday plate. For added texture and flavor, top with crispy bacon, crumbled goat cheese, or a handful of dried cranberries. To make it vegan, omit bacon and ensure your sweetener is vegan-friendly.

If you try this Maple-Glazed Butternut Squash and Brussels Sprouts, enjoy the warm, seasonal flavors and feel free to customize the herbs and mix-ins to suit your table.