Roasted Brussels Sprouts with Maple Cinnamon Butternut Squash

“This is such a beautiful side dish and especially nice for a holiday table. The original recipe calls for butternut squash, but this would be equally good with sweet potatoes.” – April Ferre

Roasted Brussels Sprouts with Maple Cinnamon Butternut Squash

Course: Side Dishes – Vegetables


Roasted Brussels Sprouts:

  • 3 Cups Brussels Sprouts Ends Trimmed
  • 3 Tablespoons Olive Oil
  • Salt to Taste

Maple Cinnamon Butternut Squash:

  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Maple Syrup
  • 1/2 Teaspoon Cinnamon
  • 4 Cups Butternut Squash Cut into 1-inch Cubes

Additional Ingredients:

  • 1 Cup Pecan Halves Toasted
  • – Or 1/2 Cup Pumpkin Seeds Toasted
  • 1 Cup Dried Cranberries
  • 2 to 4 Tablespoons Maple Syrup Optional


  • Toast pecans or pumpkin seeds in a 350 degree oven. Set aside.
  • Increase oven temperature to 400 degrees.
  • Slice Brussels sprouts in half. In a medium bowl, toss with olive oil and salt. Place sprouts, cut side down, on a foil-lined baking sheet.
  • In a small bowl, combine olive oil, maple syrup, and cinnamon. Toss with butternut squash in a medium bowl. Transfer to a foil-lined baking sheet. Alternatively, substitute sweet potatoes for butternut squash.
  • Roast Brussels sprouts and butternut squash in oven for 20 to 25 minutes until tender. Toss butternut squash half way through cooking time.
  • In a large bowl combine pecans or pumpkin seeds, Brussels sprouts, butternut squash and cranberries and toss to combine. Optional, add extra maple syrup to the desired sweetness.

2020 Revised Recipe – April Ferre – from