Hey y’all! If you’re looking for a tasty, wholesome side dish that brings vibrant color and rich flavors to your table, this Roasted Acorn Squash & Brussels Sprouts recipe has you covered. With sweet, caramelized squash and crispy Brussels Sprouts tossed in garlic and herbs, it’s perfect for cozy weeknights, festive gatherings, or as a standout addition to your next holiday meal. Let’s get cooking!
Why You’ll Love This Roasted Acorn Squash & Brussels Sprouts Recipe
- Sweet, savory, and nutty flavors that pair with almost any main dish.
- Ready in under 45 minutes with just 10 minutes of prep time.
- Packed with vitamins, fiber, and plant-based nutrition.
- Easy to customize with your favorite spices, nuts, or cheese.
- Makes a show-stopping side for holidays, potlucks, or weeknight dinners.
Ingredients for Roasted Acorn Squash & Brussels Sprouts
- 1 medium acorn squash (about 1½–2 lbs), seeded and sliced into 1/2-inch wedges
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1½ teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or rosemary)
- Optional: 1 tablespoon maple syrup or honey for added sweetness
- Optional: 1/4 cup chopped pecans or walnuts
- Optional: 2 tablespoons grated Parmesan cheese
How to Make Roasted Acorn Squash & Brussels Sprouts
Step 1: Prep the Vegetables
Preheat your oven to 425°F (220°C). Cut off both ends of the acorn squash, remove the seeds, and slice into even wedges (about 1/2-inch thick). Trim the ends of the Brussels sprouts and slice them in half.
Step 2: Season the Vegetables
Place the acorn squash wedges and Brussels sprout halves on a large baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, garlic powder, and dried thyme. Toss thoroughly to coat all pieces evenly. For extra caramelization, drizzle on optional maple syrup or honey.
Step 3: Arrange and Roast
Spread the veggies in a single layer with the cut sides of Brussels sprouts facing down for maximum crispiness. Roast for 25 minutes, then flip the squash pieces, stir the sprouts, and add nuts if using. Roast for another 10-12 minutes until the squash is tender and golden and the sprouts are crispy with deep caramelized edges.
Step 4: Finish and Serve
Garnish with grated Parmesan if desired. Serve immediately, or let cool slightly for a warm salad.
Notes for Perfect Roasted Acorn Squash & Brussels Sprouts
- For even roasting, cut the squash and sprouts into similar sizes. Need help prepping squash? See Bon Appétit’s tutorial.
- Don’t overcrowd the baking sheet; use two sheets if needed for extra crispiness.
- For a flavor twist, try a pinch of smoked paprika or za’atar. Learn more about spice blends at Serious Eats.
Roasted Acorn Squash & Brussels Sprouts Variations
- Balsamic Glazed: Drizzle with 2 tablespoons balsamic glaze before serving.
- Vegan Delight: Omit Parmesan and honey; use maple syrup and sprinkle with toasted pumpkin seeds.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes when seasoning the veggies.
Required Equipment for Roasted Acorn Squash & Brussels Sprouts
- Large cutting board and sharp knife
- Baking sheet (or two, if doubling)
- Mixing bowl
- Oven mitts
- Spatula or tongs
Storage Instructions for Roasted Acorn Squash & Brussels Sprouts
Cool leftovers completely, then store in an airtight container in the refrigerator for up to 4 days. To reheat, spread on a baking sheet and warm in a 400°F (204°C) oven for 8–10 minutes, or microwave for 1–2 minutes (crispiness may reduce).
Pairings & Serving Recommendations for Roasted Acorn Squash & Brussels Sprouts
This dish pairs beautifully with roast chicken, turkey, grilled salmon, or lentil loaf. For a vegetarian main, serve over wild rice or quinoa with a drizzle of tahini sauce.
Pro Tips for the Best Roasted Acorn Squash & Brussels Sprouts
- Roast on parchment paper for easy cleanup and to prevent sticking. Check out why parchment paper is your roasting BFF.
- For gorgeous caramelization, keep the cut sides of the Brussels sprouts flat against the pan.
- Let the veggies cool just a minute before moving them; this helps them crisp up and develop extra flavor.
FAQ About Roasted Acorn Squash & Brussels Sprouts
- Can I make Roasted Acorn Squash & Brussels Sprouts ahead of time?
- Yes! Roast up to 2 days ahead and reheat in the oven just before serving for best texture.
- How do I prevent the vegetables from becoming soggy?
- Don’t overcrowd the pan, and always roast at a high temperature (425°F) for crispy edges.
- Can I use frozen Brussels sprouts?
- Fresh is best for this recipe’s crispiness, but if using frozen, thaw and thoroughly pat dry before roasting.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 1 medium acorn squash
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped pecans (optional)
Instructions
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1Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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2Cut the acorn squash in half, remove the seeds, and slice into 1/2-inch thick wedges. Trim and halve the Brussels sprouts.
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3In a large bowl, toss the squash and Brussels sprouts with olive oil, maple syrup, dried thyme, salt, and black pepper until well coated.
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4Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, tossing once halfway through, until golden and tender.
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5Remove from the oven and, if using, sprinkle chopped pecans over the vegetables. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
170 caloriescal
Protein:
3 gg
Fat:
7 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
25 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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