Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries is undoubtedly a star dish that brings a delightful balance of flavors and textures to your table. I first stumbled upon this recipe during a chilly fall evening when I craved a warm, nourishing meal that celebrates seasonal produce. Not only is this dish incredibly vibrant and visually appealing, but it also combines the sweet nuttiness of roasted butternut squash with the earthy crunch of Brussels sprouts. Topped with pecans and cranberries, it’s perfect for a cozy weeknight dinner or as a festive side during the holidays.

Why you’ll love this dish

This recipe stands out for its simplicity and versatility. It’s a budget-friendly option packed with nutrients, making it an excellent choice for health-conscious eaters. The ingredients are likely available year-round, and the preparation is quick, allowing you to whip it up with minimal fuss. Picture this: a busy weekday evening, and there you are, tossing colorful veggies with olive oil — it’s a palette of flavors waiting to be roasted to perfection!

"Every time I make this dish, my family can’t get enough! The flavors are just right, and it’s so easy to prepare. Perfect for weeknight dinners!"

The cooking process explained

This recipe is straightforward and requires minimal prep work while yielding maximum flavor. To make Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries, you’ll start by preheating your oven to a sizzling 425°F (220°C). Then, it’s all about combining your produce with olive oil, salt, and pepper before roasting. After about 25-30 minutes, the vegetables will emerge tender and caramelized, ready to be adorned with crunchy pecans and sweet cranberries.

What you’ll need

To create this flavorful dish, gather the following ingredients:

• 2 cups butternut squash, cubed (300 g)
• 2 cups Brussels sprouts, halved (340 g)
• 2 tablespoons olive oil (30 ml)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1/3 cup pecans, roughly chopped (40 g)
• 1/3 cup dried cranberries (40 g)

Feel free to swap out pecans for walnuts or almonds if you prefer, and you can use maple syrup instead of olive oil for a deliciously sweet twist!