Roasted Butternut Squash and Brussell Sprouts

Happy Thanksgiving Week everyone!  Wishing you lots of mashed potatoes, gravy, stuffing and pie.  Lots of pie.

I feel a bit like I have been shoved into the holiday season, but I’m excited nonetheless.  There is nothing that gets me more into the holiday spirit than seeing twinkle lights and a holiday movie.  This weekend was raining, and grey and the kids we all were stir crazy.  So, we took the kids to see the animated movie “The Star”.  It was really cute and had a great soundtrack.  It had a heavy dose of star power too: Oprah Winfrey, Tyler Perry, Kelly Clarkson, Tracy Morgan, and Kristin Chenoweth and many more.  Highly recommended, particularly those with little ones to entertain.

Our family always had the same foods for Thanksgiving.  (If you’re wondering, turkey, gravy, mashed potatoes, fresh green beans, cranberry sauce and stuffing).  It feels strange when we don’t have those foods but when I got married, it was fun to see how other families celebrate.  When we bought our first home, we wanted another excuse to celebrate with both of our families so we hosted a pre-Thanksgiving party at our house.  We loved getting our two families together, and I loved having an opportunity to try new dishes we otherwise wouldn’t have tried.

This recipe came from trying to brainstorm fun new ways to incorporate vegetables into this celebration of family.  It is a great addition to your Thanksgiving table because you roast it in the oven early and then you can serve just warm or at room temperature.

Cut Butternut Squash

First, do yourself a favor and buy peeled and chopped butternut squash.  It isn’t terrible to do yourself but during Thanksgiving week, you’ll want to.  Costco is where I bought mine, but you can also find it at Trader Joe’s and maybe even your local grocery store.  One note, be sure to use shortly after you buy, though, as this spoils fairly quickly if it is already peeled and cubed.  Lay on a cookie sheet (if you want even simpler, line your cookie sheet with foil).

Then trim the bottoms off your brussell sprouts and cut in half.  Don’t worry if some of the leaves come off, those are my favorite crispy bites in the whole pan!  Brussell sprouts get such a bad wrap!  They are delicious when roasted and crispy and I love the different textures in this dish.

Next, pour olive oil all over the veggies and toss to coat.  Generously season with kosher salt and fresh cracked black pepper.  These distinctions are important because there aren’t many ingredients and it is in those simpler dishes that every ingredient counts.

Roast the vegetables at 425 degrees for 25-30 minutes, tossing once so they roast evenly.  With 10 minutes left on the timer, add pecans to the pan to toast along with the vegetables.  Finally, pour into serving dish, add dried cherries and top with feta cheese.  Toss lightly so feta cheese softens a bit.  Serve immediately or at room temperature.

This dish is a nice change up from your typical side dish for Thanksgiving.  I hope you and your families are blessed with wonderful family, longtime friends and fantastic food.  Roasted Butternut Squash and Brussell Sprouts is a wonderful addition to anyone’s holiday table.  Happy Thanksgiving everyone!

Roasted Butternut Squash and Brussell Sprouts
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  • 2 lb. Brussell sprouts, trimmed and cut in half
  • 2 lb. butternut squash, peeled and cubed
  • 1/4 cup olive oil
  • kosher salt and fresh ground black pepper
  • 3/4 c. pecans
  • 3/4 c. dried cherries
  • 5 oz. crumbled feta cheese


  1. Preheat oven to 425 degrees. Line cookie sheet with foil for easy clean-up.
  2. Trim Brussell sprouts and cut in half. Combine with the butternut squash on an even layer on a cookie sheet. If they are too crowded, consider using two cookie sheets.
  3. Pour olive oil over the vegetables and toss lightly so they are coated evenly. Season liberally with kosher salt and fresh cracked black pepper. Roast in the oven for 25-30 minutes, tossing once to cook evenly.
  4. About 10 minutes before vegetables are done, add the pecans to roast with the vegetables in the oven.
  5. Pour all veggies into a serving dish and add the cherries and feta cheese. Toss lightly to soften the cheese. Taste for seasoning. Serve immediately or at room temperature.


If you would like a brighter color, consider adding dried cranberries instead of dried cherries. This is also delicious with a drizzle of white balsamic vinegar at the end.


What is your favorite meal on your Thanksgiving table?  What do you look forward to most on the special day?