As the leaves begin to change and the air turns crisp, it’s the perfect time to indulge in some easy fall dinner ideas that celebrate the season’s bounty. This roasted butternut squash and Brussels sprouts dish is a true celebration of autumn flavors. With the natural sweetness of butternut squash, the earthy crunch of Brussels sprouts, and a delightful drizzle of maple syrup, each bite is like a warm hug on a chilly evening. Plus, it’s super simple to whip up, making it an ideal choice for weeknight dinners or cozy gatherings. Trust me, your taste buds will thank you for this seasonal delight!
Ingredients List
- 2 lbs butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 cup maple syrup
- 1/2 cup pecans, chopped
- 2 tbsp fresh parsley, chopped
How to Prepare Instructions
Preheat the Oven
First things first, preheating your oven is crucial for achieving that perfect roast. Set it to 400°F (200°C) and let it heat up while you prep your veggies. This temperature is ideal for roasting, allowing the butternut squash and Brussels sprouts to caramelize beautifully, enhancing their natural sweetness and flavors. Trust me, you don’t want to skip this step—an adequately heated oven makes all the difference!
Prepare the Vegetables
Now, let’s get those vegetables ready! In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle them with 2 tablespoons of olive oil, then sprinkle in 1 teaspoon of salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon nutmeg. Using your hands or a spatula, toss everything together until the veggies are evenly coated in that delicious mixture. This step is key for ensuring every bite is packed with flavor!
Roasting Process
Next, spread the seasoned vegetable mixture onto a baking sheet in a single layer—this helps them roast evenly. Pop the baking sheet into your preheated oven and let them roast for about 25-30 minutes. Keep an eye on them! You’re looking for that golden-brown caramelization, which brings out the rich flavors. If you want to achieve that perfect crispiness, give them a toss halfway through cooking. This little move ensures all sides get that lovely roasted texture.
Final Touches
When the veggies are tender and caramelized, it’s time for the magic touch—drizzle 1/4 cup of maple syrup over them during the last 5 minutes of roasting. This will create a glorious glaze that enhances the sweetness of the squash and complements the Brussels sprouts. Once you take them out of the oven, sprinkle with chopped pecans and fresh parsley for a beautiful finish. Not only does this add a lovely crunch, but the vibrant green parsley makes the dish pop on your table! Serve it warm, and watch everyone dig in!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. Typically, one serving of this roasted butternut squash and Brussels sprouts dish contains around 350 calories, 15g of fat, 6g of protein, and 50g of carbohydrates. Always check your ingredient labels for the most accurate nutritional information tailored to your pantry!
Why You’ll Love This Recipe
- It features seasonal ingredients that capture the essence of fall—think cozy and comforting!
- Super easy to prepare, making it a perfect weeknight dinner solution.
- Loaded with nutrients, this dish is not only delicious but also healthy.
- The roasting process brings out deep, rich flavors that everyone will love.
- Versatile enough to pair with a variety of proteins or serve as a hearty vegetarian option.
- Beautifully presented with a crunch from pecans and a pop of color from parsley.
Tips for Success
To really elevate this dish, consider these pro tips! First, if you want an extra layer of flavor, toss in a few whole garlic cloves with the vegetables before roasting. They’ll caramelize beautifully and add a rich aroma. If you’re not a fan of pecans, walnuts make a fantastic substitute, offering a slightly different texture and flavor. For a bit of heat, sprinkle in some red pepper flakes to the seasoning mix. And don’t hesitate to experiment with spices! A dash of smoked paprika or cumin can add a delightful twist. Lastly, if you have leftovers, try adding them to a grain bowl with quinoa or farro for a delicious lunch the next day!
Variations
One of the best things about this roasted vegetable dish is how versatile it can be! Feel free to swap the butternut squash and Brussels sprouts for other seasonal favorites like sweet potatoes, carrots, or even cauliflower. If you’re craving a hint of spice, try adding a pinch of cayenne pepper or some chili powder to the seasoning mix. For a Mediterranean twist, toss in some cherry tomatoes and olives. You can also experiment with different herbs—rosemary or thyme would add a lovely aromatic touch. And if you’re looking for a sweet-savory combination, consider adding dried cranberries or raisins along with the pecans for a delightful contrast. The possibilities are endless, so get creative and make it your own!
Serving Suggestions
This roasted butternut squash and Brussels sprouts dish is incredibly versatile and pairs beautifully with a variety of options! I love serving it alongside grilled chicken or salmon for a protein-packed meal. If you’re looking for a vegetarian option, consider adding some chickpeas or lentils to boost the protein content. For a complete meal, serve it over a bed of fluffy quinoa or farro, which will soak up all the delicious flavors. A dollop of yogurt or a sprinkle of feta can also elevate the dish even further. Trust me, these combinations will make your dinner feel extra special!
Storage & Reheating Instructions
To store your delicious leftovers, let the roasted butternut squash and Brussels sprouts cool completely before transferring them to an airtight container. This will help maintain their texture and flavor. You can keep them in the refrigerator for up to 3 days. If you want to enjoy them later, you can freeze the leftovers as well. Just make sure to use a freezer-safe container, and they should be good for about 2 months. When you’re ready to reheat, I recommend using the oven to bring back that lovely crispness—preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through. You can also microwave them, but be cautious not to overheat, as this can make them mushy. Enjoy every bite again!
Final Thoughts
I really hope you give this roasted butternut squash and Brussels sprouts recipe a try! It’s a simple yet delicious way to embrace the flavors of fall. I’d love to hear how it turns out for you, so feel free to share your experiences or any creative twists you come up with! Remember, cooking is all about experimenting and having fun—so let your kitchen be your canvas!
For more delicious fall recipes, check out this cozy butternut squash pasta or healthy vegetable side dishes.
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Easy Fall Dinner Ideas for Cozy Nights Ahead
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A collection of easy fall dinner ideas that highlight seasonal flavors and ingredients.
Ingredients
- 2 lbs butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 cup maple syrup
- 1/2 cup pecans, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash and Brussels sprouts.
- Drizzle with olive oil, salt, pepper, cinnamon, and nutmeg. Toss to coat evenly.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- Drizzle with maple syrup during the last 5 minutes of roasting.
- Remove from oven and sprinkle with chopped pecans and parsley before serving.
Notes
- For added flavor, toss in garlic cloves before roasting.
- Substitute pecans with walnuts for a different texture.
- Pair with grilled chicken or tofu for protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: easy fall dinner ideas, seasonal recipes, roasted vegetables
