Some of the most comforting dishes don’t come from complicated techniques, but from simple vegetables roasted slowly until they transform. Growing up, I learned early on that the kitchen is where everyday ingredients turn into something special — not through perfection, but through care, patience, and warmth.

As my love for cooking grew over the years, and through traveling to different places, I discovered that vegetables play a central role in comforting, nourishing meals across cultures. That appreciation shaped my approach to cooking and inspired Maison Recipes — a place where home cooking feels achievable, welcoming, and deeply satisfying.

This Roasted Butternut Squash and Brussels Sprouts recipe is a perfect example of that philosophy. It’s simple, wholesome, and full of natural flavor. Roasting brings out the sweetness of the squash and the crisp edges of the Brussels sprouts, creating a dish that feels cozy, nourishing, and perfect for everyday family meals or special occasions.

Table of Contents

Why Make This Roasted Butternut Squash and Brussels Sprouts

This recipe proves that vegetables can be the star of the table. Roasting enhances their natural flavors without the need for heavy sauces or complicated seasoning.

Here’s why you’ll love making this dish:

Simple, whole ingredients
Naturally flavorful and satisfying
Easy to prepare with minimal effort
Perfect as a side or light main dish
Great for meal prep and leftovers

Whether you’re serving it alongside a main dish or enjoying it on its own, this roasted vegetable combination is comforting, nourishing, and endlessly versatile.

How to Make Roasted Butternut Squash and Brussels Sprouts

Roasting is one of the easiest and most rewarding cooking methods. The key is giving the vegetables enough space on the pan so they roast instead of steam.

Ingredients:

3 cups butternut squash, peeled and cubed
2 cups Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried thyme
Salt, to taste
Black pepper, to taste

Directions:

Steps for roasting butternut squash and Brussels sprouts

Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or lightly grease it.
Place the cubed butternut squash and halved Brussels sprouts on the baking sheet.
Drizzle with olive oil and toss gently to coat all vegetables evenly.
Sprinkle garlic powder, paprika, dried thyme, salt, and black pepper over the vegetables.
Toss again to distribute the seasoning evenly.
Spread the vegetables in a single layer, making sure they are not crowded.
Roast for 30–35 minutes, stirring halfway through, until the vegetables are tender and golden on the edges.
Remove from the oven and let cool slightly before serving.

How to Serve Roasted Butternut Squash and Brussels Sprouts

Serving roasted butternut squash and Brussels sprouts

This dish pairs beautifully with a wide variety of meals and works well in many settings.

Serving ideas include:

Alongside roasted or grilled chicken
As a side for holiday meals
Served over rice or grains
Paired with a fresh green salad
Enjoyed warm as a light vegetarian main

The natural sweetness of the squash and the crisp Brussels sprouts make this dish comforting without feeling heavy.

How to Store Roasted Butternut Squash and Brussels Sprouts

This recipe stores very well and makes excellent leftovers.

Refrigerator: Store in an airtight container for up to 4 days.
Reheating: Reheat in the oven or skillet to maintain crisp edges.
Meal prep: Roast ahead and reheat portions as needed throughout the week.

Avoid microwaving if possible, as it can soften the roasted texture.

Tips to Make Roasted Butternut Squash and Brussels Sprouts

Cut vegetables into similar-sized pieces for even cooking
Use a large baking sheet to prevent overcrowding
Stir halfway through roasting for even browning
Adjust seasoning after roasting if needed
Roast until edges are golden for the best flavor

These small steps make a big difference in the final texture and taste.

Variation

This recipe is easy to customize based on your preferences:

Herb variation: Add rosemary or oregano
Extra crisp: Roast a few extra minutes at the end
Spiced version: Add a pinch of cumin or chili powder
Citrus touch: Finish with a squeeze of lemon juice

FAQs

Can I use frozen vegetables?
Fresh vegetables work best for roasting, but frozen can be used if fully thawed and dried.

Why are my vegetables soggy?
Overcrowding the pan causes steaming instead of roasting. Use enough space.

Can I make this ahead of time?
Yes, roast ahead and reheat in the oven before serving.

Conclusion

This Roasted Butternut Squash and Brussels Sprouts recipe is a reminder that simple food can be deeply satisfying. With just a few ingredients and a hot oven, you can create a dish that feels nourishing, comforting, and full of natural flavor.

I hope this recipe becomes one you return to whenever you want something wholesome and easy to prepare. From my kitchen to yours, happy cooking with Maison Recipes

Roasted Butternut Squash and Brussels Sprouts

This roasted butternut squash and Brussels sprouts recipe is simple, flavorful, and perfect for family meals. Roasting brings out natural sweetness and crisp edges.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 4 servings