Fall Recipes: 7 Cozy Dishes That Warm Your Heart

Name: Fall Recipes: 7 Cozy Dishes That Warm Your Heart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups butternut squash, cubed; 1 cup Brussels sprouts, halved; 1 medium onion, sliced; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/2 cup dried cranberries; 1/2 cup pecans, chopped

June 27, 2025

By:

Julia marin

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As the leaves start to turn and the air gets a little crisp, there’s nothing quite like embracing the cozy flavors of fall in the kitchen. This roasted butternut squash and Brussels sprouts dish is a celebration of the season, bursting with warmth and comfort. With earthy squash, hearty Brussels sprouts, and a hint of sweetness from cranberries, it perfectly captures the essence of autumn. Plus, the crunchy pecans add a delightful texture that makes each bite a little more special. Whether you’re serving it at a Thanksgiving feast or enjoying it as a weeknight side, this dish is sure to bring a taste of fall right to your table. Trust me, it’s a must-try for any autumn gathering!

fall recipes - detail 1

Ingredients List

2 cups butternut squash, cubed: Make sure to peel and remove the seeds before cutting into bite-sized cubes for even cooking.
1 cup Brussels sprouts, halved: Trim the ends and remove any yellow or damaged leaves before slicing them in half.
1 medium onion, sliced: A sweet onion works wonderfully here, adding depth to the dish.
2 tablespoons olive oil: Extra virgin olive oil is my go-to for its rich flavor, but any good quality olive oil will do.
1 teaspoon salt: This brings out the natural flavors of the vegetables.
1/2 teaspoon black pepper: Freshly ground pepper will elevate the dish with its bold aroma.
1/2 teaspoon ground cinnamon: A warm spice that enhances the sweetness of the squash.
1/4 teaspoon nutmeg: Just a pinch adds a cozy, fragrant touch.
1/2 cup dried cranberries: These add a lovely sweet-tart flavor and a pop of color.
1/2 cup pecans, chopped: Toasted pecans can add an even deeper flavor, but either way, they provide a satisfying crunch.

How to Prepare Fall Recipes

Preheat the Oven

First things first, let’s preheat that oven to 400°F (200°C). Preheating is crucial because it ensures that your veggies start roasting immediately, helping them caramelize beautifully and develop that rich flavor we all love. I like to position my oven rack in the middle; this allows for even heat distribution, so your butternut squash and Brussels sprouts cook perfectly without burning.

Combine Ingredients

Now, in a large mixing bowl, toss together the cubed butternut squash, halved Brussels sprouts, sliced onion, olive oil, salt, pepper, cinnamon, and nutmeg. I find it’s best to use your hands for this part—trust me, it’s the best way to ensure everything gets evenly coated! You want every piece of vegetable to be glistening with olive oil and sprinkled with those warm spices. It’ll make a world of difference in flavor.

Spreading and Roasting

Once everything’s beautifully mixed, spread the vegetable mixture evenly onto a baking sheet. Make sure there’s enough space between the pieces; overcrowding can lead to steaming instead of roasting. We’re aiming for that lovely caramelization! Roast them in the preheated oven for about 25-30 minutes. Halfway through, give them a good stir; this helps them cook evenly and get that golden-brown color we’re looking for.

Final Touches

When the timer goes off, your veggies should be tender and starting to caramelize—yum! Now, it’s time to add in those dried cranberries and chopped pecans. Just sprinkle them over the top and give everything a gentle stir. Return the baking sheet to the oven for an additional 5 minutes. This little step allows the cranberries to plump up and the pecans to toast, adding those delightful textures and flavors we crave!

Serving Suggestions

To serve, scoop the roasted veggie mix onto a beautiful platter or individual plates. I love to garnish with a few extra pecans for that added crunch and maybe a drizzle of balsamic glaze for a touch of sweetness and acidity. It not only enhances the presentation but also makes it look extra inviting! Trust me, your guests will be impressed with this gorgeous autumn dish.

Nutritional Information

It’s always good to know what you’re putting on your plate! This roasted butternut squash and Brussels sprouts dish offers a delightful mix of flavors and nutrients. However, keep in mind that the nutritional values can vary depending on the specific ingredients and brands you use. Here’s an estimated breakdown per serving:

Calories: 250
Fat: 15g
Protein: 4g
Carbohydrates: 30g
Sugar: 10g
Sodium: 200mg
Fiber: 6g

These values are approximate and can change based on portion sizes and ingredient choices, so feel free to calculate with your specific brands for the most accurate results!

Why You’ll Love This Recipe

Seasonal Flavors: This dish is a true celebration of fall! With the earthy sweetness of butternut squash and the hearty Brussels sprouts, each bite is like a warm hug from autumn itself.
Simple Preparation: I love how easy this recipe is—just chop, toss, and roast! It’s perfect for busy weeknights or a cozy gathering with friends. You don’t need to be a culinary expert to impress with this one!
Wholesome Ingredients: Packed with vitamins and fiber, this dish is not just delicious but also nutritious. The combination of squash, Brussels sprouts, and cranberries makes it a healthful side that you can feel good about serving.
Versatile Pairing: Whether you’re serving it alongside roasted chicken, tofu, or as part of a festive Thanksgiving spread, this dish pairs beautifully with a variety of proteins and flavors.
Colorful Presentation: The vibrant colors of the ingredients make for an eye-catching dish that’s sure to wow your guests. The pops of orange, green, and red are like a beautiful autumn landscape on your plate!

Tips for Success

Choose Quality Ingredients: For the best flavor, opt for fresh, seasonal vegetables. Look for firm butternut squash and vibrant Brussels sprouts. Organic options can also enhance the dish’s taste and nutritional value.
Uniform Cutting: Make sure to cube the butternut squash and halve the Brussels sprouts to similar sizes. This ensures even cooking and helps them roast beautifully, so you won’t end up with some pieces overcooked while others are underdone.
Don’t Skip the Olive Oil: A good drizzle of olive oil is key to achieving that crispy, caramelized texture. The oil not only enhances flavor but also helps to prevent the vegetables from sticking to the pan.
Watch the Roasting Time: Ovens can vary, so keep an eye on your veggies as they roast. You want them tender and golden, not mushy. If they’re getting too dark before they’re tender, lower the oven temperature slightly.
Stirring for Even Cooking: Remember to stir the vegetables halfway through roasting! This little step promotes even browning and ensures all sides get that delicious caramelization.
Experiment with Spices: Feel free to adjust the spices to suit your taste! If you love a little heat, adding a pinch of cayenne pepper can elevate the dish. Don’t hesitate to play with flavors to make it your own!
Let It Rest: After roasting, let the dish sit for a few minutes before serving. This allows the flavors to meld together beautifully, making each bite even more delicious!

Variations

Sweet Potato Swap: Instead of butternut squash, try using sweet potatoes for a different flavor profile. Their natural sweetness pairs wonderfully with the savory Brussels sprouts and spices.
Different Nuts: If pecans aren’t your thing, feel free to substitute with walnuts or sliced almonds. Each nut brings its unique crunch and flavor, adding a delightful twist to the dish.
Herb Infusion: Add fresh herbs like rosemary or thyme for an aromatic touch. Toss them in during the last few minutes of roasting to maintain their vibrant flavor.
Spicy Kick: For those who crave a little heat, sprinkle in some red pepper flakes or a dash of cayenne pepper with the spices. It adds a warming kick that complements the sweetness beautifully!
Vegan-Friendly: Make sure your dried cranberries are unsweetened and check for any additives if you’re sticking to a vegan diet. You can also add a drizzle of balsamic glaze to enhance the flavor without compromising your dietary choices.
Cheesy Delight: If you’re not vegan, consider sprinkling some grated Parmesan or feta cheese over the dish just before serving for an extra layer of flavor and creaminess.
Seasonal Fruit: Toss in some diced apples or pears during the last 10 minutes of roasting. They add a lovely sweetness and a bit of juicy texture that complements the other ingredients perfectly.

Storage & Reheating Instructions

Leftovers from this roasted butternut squash and Brussels sprouts dish make for a fantastic meal prep option! To store, let the dish cool completely before transferring it to an airtight container. It’ll keep well in the refrigerator for up to 4 days. Just make sure it’s sealed tightly to maintain its freshness and flavor.

If you want to keep it longer, you can freeze the roasted vegetables for up to 3 months. I recommend portioning them out into smaller containers or freezer bags for easy reheating later. Just label the bags with the date so you know what’s what!

When it’s time to enjoy your leftovers, you can reheat them in a couple of ways. For the best texture, I suggest reheating in the oven. Preheat your oven to 350°F (175°C), spread the veggies on a baking sheet, and warm them for about 10-15 minutes, stirring occasionally until heated through. This method helps maintain that crispy, caramelized goodness!

If you’re in a rush, you can also use the microwave. Just place a portion in a microwave-safe dish, cover it loosely, and heat for about 1-2 minutes, stirring halfway through. Keep in mind that the microwave might make them a bit softer, but they’ll still be delicious!

FAQ Section

Can I add other vegetables to this dish?

Absolutely! Feel free to mix in seasonal veggies like carrots, parsnips, or even cauliflower. Just make sure to cut them into similar sizes for even roasting. They’ll bring their unique flavors and textures to the mix!

How do I know when the vegetables are done roasting?

Your veggies are ready when they’re fork-tender and have a nice golden-brown color. Keep an eye on them during the last few minutes of roasting to avoid overcooking. The caramelization is what you’re aiming for!

What can I substitute for pecans?

If pecans aren’t your favorite, walnuts or sliced almonds are great alternatives! They’ll provide a similar crunch and flavor. You can even skip the nuts altogether if you prefer a nut-free dish!

Can I make this dish ahead of time?

Yes, you can prep the vegetables and toss them with the olive oil and spices a few hours in advance. Just cover the bowl and keep it in the fridge until you’re ready to roast. It’s a great way to save time on busy days!

How do I store leftovers?

Let the dish cool completely, then transfer any leftovers to an airtight container. They’ll keep in the refrigerator for up to 4 days. If you want to freeze them, portion them out and use freezer-safe bags or containers for up to 3 months.

For more information on the health benefits of butternut squash, you can check out this Healthline article.

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.