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Roasted Butternut Squash and Brussels Sprouts with Pecans and Cranberries

Roasted butternut squash and Brussels sprouts turn tender and browned in a hot oven, with toasted pecans and sweet dried cranberries. This colorful sheet-pan side dish is ready to serve warm.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb butternut squash peeled, seeded, and cut into 3/4-inch cubes
  • 1.5 lb Brussels sprouts trimmed and halved
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.75 cup pecan halves
  • 0.5 cup dried cranberries

Equipment

  • 2 rimmed baking sheet

Method
 

  1. Preheat the oven to 425°F and position racks in the upper and lower thirds.
  2. Line two rimmed baking sheets with parchment paper.
  3. In a large bowl, toss the squash and Brussels sprouts with the olive oil, salt, and pepper.
  4. Divide the vegetables between the baking sheets and spread into a single layer.
  5. Roast for 15 minutes.
  6. Switch the pans between racks and stir the vegetables.
  7. Continue roasting for 10 to 15 minutes, until the squash is tender and browned and the Brussels sprouts are browned at the edges.
  8. Scatter the pecans over the vegetables.
  9. Roast for 5 minutes, until fragrant.
  10. Transfer the vegetables and pecans to a serving dish.
  11. Toss with the dried cranberries and serve warm.

Notes

For even browning, spread the vegetables in a single layer without crowding the pans. Refrigerate leftovers for up to 4 days; freezing is not recommended because the vegetables soften. For a nut-free variation, use pepitas instead of pecans.