I can not get enough of sweet, roasted chunks of butternut squash in the fall. I like to keep a whole cooked squash in the fridge to use in salads where the bright orange squash chunks take the place of tomatoes, or for use in warm, hearty grain salads made with onions, peppers, kale, and farro. Recently, I picked up a few butternut squashes and Brussels sprouts at a farmstand and roasted them with olive oil, salt, and garlic pepper. When they came out of the oven, I sprinkled them with dried cranberries and a drizzle of sorghum syrup. The result was as colorful as it was yummy.
Prepping butternut squash can be a challenge. The shell is hard to peel, and it feels like you are risking life and limb when you try to cut into one. I make a shudder/squirm movement everytime I make that first cut as I try to shake off the image of me lopping off one of my fingers. Here is a cooking tip, so none of us will ever have to face that scenario, microwave the squash for a few minutes to soften the shell and then peel and slice it. To do this, cut the tips off of each end of the squash, scoop out the seeds with a spoon, pierce the squash up and down its length with a fork, and microwave for three to five minutes depending on whether the squash is cold or at room temperature.
Yield: makes 8-9 cups
2 pounds Brussels sprouts, stem trimmed and quartered
4 pounds butternut squash, peeled, seeded, and cubed
⅓ cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon McCormick’s Garlic Pepper
⅔ cup dried cranberries
2 heaping tablespoons sorghum syrup or honey
Preheat oven to 400º
Prep Brussels sprouts: wash, dry, trim the stem, and quarter lengthwise.
Prep butternut squash. Microwave to soften shell and then peel, slice into discs, and dice into bite-sized pieces.
Toss butternut squash, Brussels sprouts, olive oil, salt, and garlic pepper in a bowl. Spread into two parchment-lined, rimmed baking sheets.
Roast for 20 minutes and then rotate pans on oven racks. Cook until done, about 20 minutes more. Remove pans from oven and immediately add about a third of a cup of cranberries and a heaping tablespoon of sorghum (or honey) to each pan. Stir together in a bowl and serve.
Here it is served with Brooks’s recipe for Pork Tenderloin and Perfect Rice Every Time!
Favorite Fall Desserts
Marion’s Crazy Good Pumpkin Bread with Chocolate Chips
Mom’s Pumpkin Pie
Mom’s Apple Pie with a Cheddar Streusel Topping
Mrs. Walker’s Cranberry Nut Pie
Pumpkin Cheesecake Pie
Pumpkin Bread Pudding with Caramel Sauce and Whipped Cream
Always check the website for the most current version of a recipe.
© 2014-2018 Judy Wright. All rights reserved. Photos and text may only be used with written consent.
25 thoughts on “Roasted Butternut Squash, Brussels Sprouts, and Cranberries”
I am making this tonight. Thanks
Sent from my iPhone Sue Dougherty Mssuewrite@gmail.com
Sue!! Thanks for sending me a photo of your finished dish. I was so excited to hear you were making it right away. I thought of you when I wrote that you could easily cut the amount in half, btw. xo
Thanks for the tip….great idea and a great looking recipe. Can’t wait to try it. Also, forwarding this to my friend who won’t buy Whole squash because of the fear of cutting into it.
Thanks, Cathy. Yes, microwaving the squash to soften the skin, is a gamechanger! This recipe has been well-received. Lots of people have sent me pictures of their finished dish. Thanks for writing, Cathy. xo
This sounds yummy! ESP on this cold fall morning when daylight savings ended and I have 3 grandchildren up at 5 am. HELP!!!
Sent from my iPhone
Lucky you though, right?! This is an easy recipe, Sallie. Let me know if you try it. xo
Lucky for me I recently had this amazing dish. It is amazing and delicious as are all the other recipes.
Thanks, Rachelle. I always love cooking with you in the kitchen and especially love your sausage and peppers recipe!
I do believe I could eat roasted vegs every day of my life and not get tired of them. Looks lovely.
Me, as well, Teresa!! Oh my goodness, they are good. Thanks!
Made this for dinner tonight – our first foray into fall vegetables and it was a huge hit! You are so creative and love everything if years I’ve tried!
Amazing cook and all around woman! Julia
Thank you, Julia. You are always so encouraging. I love when a good cook makes my recipes and enjoys them. Thanks for letting me know and for the sweet compliment. so Judy
Thank you, Judy, for the time you spend sharing your cooking expertise. I refer back to it often and always enjoy new posts!! If and when I try your recipes I know they’re going to be good!