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- 1 medium butternut squash, peeled and diced - 1 pound Brussels sprouts, trimmed and halved - 1 cup fresh cranberries - 2 tablespoons olive oil - 1 tablespoon maple syrup - Salt and pepper to taste - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 cup pecans, chopped (optional) - Fresh parsley for garnish - Large mixing bowl - Baking sheet - Oven When I make the Butternut Brussels Cranberry Medley, I use simple, fresh ingredients. The butternut squash gives a sweet base, while Brussels sprouts add a nice crunch. Fresh cranberries bring a tart bite that brightens the dish. I always use good-quality olive oil and pure maple syrup. They add depth and a hint of sweetness. Don't forget the spices! Cinnamon and nutmeg make this dish feel cozy and festive. If you want a little extra crunch, I recommend adding chopped pecans. They toast nicely in the oven and add a lovely texture. Fresh parsley is great for garnish. It adds color and a fresh taste to the dish. For tools, a large mixing bowl helps to combine all the ingredients. A baking sheet is perfect for roasting. And, of course, you need an oven to cook this delicious medley. These ingredients and tools create a vibrant holiday dish that everyone will love. {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - First, peel and dice the butternut squash. Cut it into small cubes for even cooking. Next, trim the Brussels sprouts and cut them in half. This helps them roast nicely. - In a large mixing bowl, combine the diced butternut squash, halved Brussels sprouts, and fresh cranberries. - Drizzle two tablespoons of olive oil and one tablespoon of maple syrup over the mix. - Add salt, pepper, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of nutmeg. - Toss everything well until each piece is coated in the oil and seasonings. - Spread the mixture evenly on a large baking sheet. Keep it in a single layer for the best roasting. - Roast in the oven for 25-30 minutes. Stir the medley halfway through to help it cook evenly. - Look for the butternut squash to be tender and slightly caramelized. The Brussels sprouts should be browned and crispy. - If you choose to add pecans, sprinkle them on top during the last 5 minutes of roasting. This gives them a nice toast. - Once done, take the baking sheet out and let it cool for a few minutes before serving. Roasting is key to getting great flavor and texture. Always spread your veggies in a single layer. This helps them cook evenly. If they are too close, they will steam instead of roast. Stir the mixture halfway through roasting. This ensures everything cooks evenly and gets golden brown. You can boost the flavor with spices. Try adding a pinch of cayenne for heat or more cinnamon for warmth. If you want texture, toss in some chopped pecans just before the end of cooking. They will toast nicely and add a nice crunch. You can also add a sprinkle of feta cheese or goat cheese for a creamy touch. Presentation makes a big difference. After roasting, transfer your medley to a serving dish. Garnish with fresh parsley for a pop of color. This also adds a fresh taste. Serve it warm alongside your favorite protein. It looks great on the table and tastes even better! Pro Tips Choose the Right Squash: Make sure to select a butternut squash that feels heavy for its size and has smooth skin, which indicates freshness. Brussels Sprouts Prep: Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves for the best flavor and presentation. Even Roasting: To ensure even cooking, spread the vegetables in a single layer on the baking sheet and avoid overcrowding. Serving Suggestion: This medley pairs beautifully with roasted meats or as a hearty vegetarian side; consider adding a sprinkle of feta cheese for extra flavor. {{image_2}} You can change the butternut squash. Sweet potatoes make a great swap. They add a sweet, creamy taste. If you want a different flavor, try dried cranberries. They give a nice chewy texture and sweetness. Just remember, use less sweetener if you do. You can cook this medley on the stovetop. Just sauté everything in a large pan. A slow cooker works too. Set it on low for about four hours. For a smoky flavor, grill the medley. Toss the veggies on a hot grill. You’ll get a nice char that adds depth. This dish shines during the holidays. You can add festive spices like cloves or ginger. For a twist, mix in other seasonal veggies. Try carrots, parsnips, or even kale. They all add color and flavor to your medley. To store leftovers, first let the medley cool down. Then, place it in an airtight container. This helps keep it fresh and safe. The best practice is to refrigerate within two hours of cooking. You can store it in the fridge for up to four days. After that, the flavors may change and the texture may not be as good. If you want to freeze the medley, follow these steps. First, let it cool completely. Next, transfer it to a freezer-safe container. Make sure to leave some space at the top for expansion. Properly stored, it can last in the freezer for up to three months. When it's time to eat, here’s how to reheat it. Thaw the medley in the fridge overnight. For reheating, place it in a baking dish and cover it with foil. Heat it in a preheated oven at 350°F (175°C) for about 20 minutes. This warms it through without drying it out. Enjoy your tasty medley again! I love pairing this medley with roasted chicken or turkey. The sweet and savory notes complement these proteins perfectly. You can also serve it alongside grilled salmon for a light option. For a meatless meal, try it with quinoa or a hearty grain salad. The flavors balance well with any of these choices. Yes, you can make this dish vegan! Simply replace the maple syrup with agave syrup. Use olive oil as it is already vegan. If you want a nutty flavor, add some sunflower seeds instead of pecans. This way, you keep the crunch while staying plant-based. Look for a few signs to know if it's ready. The butternut squash should feel soft when poked with a fork. The Brussels sprouts should be browned and slightly crispy on the edges. You’ll notice a sweet aroma as the cranberries start to burst. These signs indicate your medley is perfect! Yes, frozen cranberries can work, but fresh is best. If you use frozen, do not thaw them first. Just toss them in with the other ingredients. Frozen cranberries may not burst the same way, but they still add great flavor. Enjoy the ease of using frozen when fresh isn’t available! This roasted butternut squash and Brussels sprout medley is easy to make and full of flavor. You learned about key ingredients, step-by-step instructions, and helpful tips. Remember to use fresh ingredients to boost taste. Try different variations to match your seasons and preferences. Proper storage keeps leftovers tasty for later. Enjoy this dish as a delightful side or main course. It makes your table look inviting and delicious!

Butternut Brussels Cranberry Medley

A delicious autumn medley featuring roasted butternut squash, Brussels sprouts, and cranberries, enhanced with spices and topped with pecans.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup fresh cranberries
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • to taste salt and pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup pecans, chopped (optional)
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine the diced butternut squash, halved Brussels sprouts, and cranberries.
  • Drizzle olive oil and maple syrup over the vegetables and cranberries, then sprinkle with salt, pepper, cinnamon, and nutmeg. Toss everything together until evenly coated.
  • Spread the mixture onto a large baking sheet in a single layer.
  • Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the butternut squash is tender and starting to caramelize, and the Brussels sprouts are beautifully browned.
  • If using, sprinkle the chopped pecans over the medley during the last 5 minutes of roasting to toast them slightly.
  • Remove from the oven and let cool for a few minutes.
  • Transfer to a serving dish and garnish with fresh parsley before serving.

Notes

Optional pecans can add a nice crunch.
Keyword Brussels sprouts, butternut squash, cranberries, roasted vegetables