Maple Dijon Roasted Butternut Squash Brussel Sprout Salad

This Roasted Butternut Squash Brussel Sprout Salad is finished with a maple dijon glaze, pecans and cranberries. It’s the perfect holiday side dish idea for Thanksgiving or Christmas! 

Looking for more butternut squash recipes? I love this Harvest Roasted Butternut Squash Quinoa Salad and this Roasted Butternut Squash Creamy Goat Cheese Pasta.

Roasted Butternut Squash Brussel Sprout Salad

Alright, brace yourself we are officially into the good part of this HOLIDAY ENTERTAINING SERIES. And first up are my epic holiday side dishes! Main dishes are definitely the star on a dinner table, and if you haven’t made my easy step-by-step Thanksgiving Turkey Recipe yet you are missing out. But every star is part of a constellation, and let me tell you, this constellation of recipes is going to blow your mind or taste buds wide open!

In my opinion, when I think “holiday sides” I think brussels sprouts, sweet potatoes and butternut squash. Butternut Squash is really popular for a small portion of the year, and this is that time!

Is Butternut Squash Healthy?

• YES. Butternut Squash is definitely healthy!
• It is high in Vitamin A, and a good source of Potassium, Fiber and Magnesium.
• Butternut Squash is also low in calories and sodium.

How to Cut Butternut Squash

There are a couple of different methods for cutting Butternut Squash. The skin on a butternut squash can be a little hard so if you use a knife you can be careful. 

1. Pick out your squash. 
2. Using a sharp chef’s knife. Slice 1/4″ off the top of the squash and 1/4″ off the bottom of the squash. This gives you a little more stability when you are peeling your squash. I like place it on a large wooden cutting board.
3. Here’s where it’s your choice. If you have a really nice set of knives (I have these) then you will be fine to cut the skin with a knife. However, the easiest way to peel a squash is to use a vegetable peeler (like this) and peel from top to bottom.
4. Once your butternut squash is peeled, with it still staying straight up (fat side on the bottom). Cut the squash in half from top to bottom. Using a spoon, scoop out the seeds and discard them.
5. Lay the butternut squash flat side down on a cutting board and make 1″ slices (you’ll end up with 1″ thick half moons and then a couple of crescent shaped slices)
6. Now, make 1″ slices horizontally, you’ll end up with 1″ sticks. To finish, cut those sticks into 1″ cubes or 1/2″ cubes depending on your recipe. 

How to Roast Butternut Squash

1. Preheat oven to 425 degrees F.
2. To a large bowl add butternut squash, 1 tablespoon of olive oil, rosemary, 1 teaspoon thyme, salt and pepper. Toss everything to coat veggies with oil and seasonings.
3. Spread vegetables out on a baking sheet in a single layer. Don’t crowd the pan, use two baking sheets if necessary.
4. Baked for 15 minutes, toss vegetables around. Bake an additional 15 minutes.

How to Cut Brussel Sprouts

1. First, slice off the bottom end of each Brussels sprout. If you see any wilted or discolored leaves, discard those as well.
2. Next, slice each Brussels sprout vertically to create two halves.
3. PRO TIP: If you are roasting them, flip them so the flat side is facing up and quickly make a small slit at the base of each brussel sprout with your chefs knife. This will ensure you have even roasting and browning!

How to Make Roasted Brussel Sprouts in the Oven

1. Preheat oven to 425 degrees F.
2. To a large bowl add brussel sprouts, 1 tablespoon of olive oil, salt and pepper. Toss everything to coat veggies.
3. Spread vegetables out on a baking sheet in a single layer, making sure that the flat side is facing down. Don’t crowd the pan, use two baking sheets if necessary.
4. Baked for 15 minutes, toss vegetables around. Bake an additional 15 minutes.

For this recipe the butternut squash, sweet potatoes and brussel sprouts are all roasted together. Once they are slightly browned and have a nice caramelization from roasting on the baking sheet add everything into a large bowl. Now, here comes the good part, the maple dijon glaze. Drizzle the maple dijon sauce over the roasted veggies and toss to coat them in the sweet savory deliciousness and top with pecans and dry cranberries. 

Voila! You have yourself one amazing holiday side dish that I guarantee everyone will devour in minutes!

What to serve with this Roasted Butternut Squash Brussel Sprout Salad

• The BEST Dry Brine Thanksgiving Turkey
• 1 Hour Garlic Herb Butter Roasted Chicken
• Mustard Crusted Pork Chops with Bourbon Glazed Apples

Kitchen Items I Recommend Using for this Recipe:

• Chefs Knife: if you’re going to start cooking more often, a great chefs knife is a must have investment. 
• Large Wooden Cutting Board: another investment that is worth it, you will use this all the time
• Y-Vegetable Peeler: I find the grip on these is easier and it does a great job.
• Baking Sheet: I really like the non-stick kind because I find that I’m not having to scrap my proteins or veggies off the the sheet and it still gives a nice caramelization.
• White Baking Dish: I like to serve a lot of my recipes on white, it really makes the color of the food pop and it keeps things simple.

More Easy Butternut Squash and Brussel Sprout Recipes:

• Honey Soy Roasted Brussel Sprouts
• Healthy Cranberry Apple Brussel Sprout Salad
• Harvest Butternut Squash Farro Salad
• Shaved Brussel Sprout Salad with Lemon Vinaigrette

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Want more Holiday Side Dishes?

Light Easy Cheesy Scalloped Potatoes

Twice Baked Sweet Potatoes with Oatmeal Pecan Streusel

Healthy Green Bean Casserole

DON’T MISS A RECIPE ->

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