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Close-up of roasted butternut squash and Brussels sprouts, garnished with chopped pecans and cranberries, in warm natural light.

Thanksgiving Side Dish: Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries

A flavorful and festive side dish combining roasted butternut squash, Brussels sprouts, pecans, and cranberries, perfect for Thanksgiving.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash, peeled and diced
  • 1 pound brussels sprouts, trimmed and halved
  • 1/2 cup pecans, chopped
  • 1/2 cup dried cranberries
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • 1 teaspoon cinnamon (optional)

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash and Brussels sprouts with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet.
  3. Roast for 25-30 minutes until tender and caramelized, stirring halfway.
  4. Stir in chopped pecans and dried cranberries. Return to oven for 5-10 minutes.
  5. Serve warm as a festive Thanksgiving side dish.

Notes

For extra flavor, sprinkle with fresh herbs before serving.