This creamy roasted brussels sprouts and butternut squash dish is going to knock your socks off. It is full of so much flavor, warm, and is the perfect side dish to have at your table. It's tossed with a lovely 4-ingredient dressing that is both tangy and lightly sweet. This side dish is gluten free, dairy free, and paleo.
Can I serve this brussels sprouts recipe at Thanksgiving?
Heck yeah! You absolutely should.
I found inspiration for this recipe from Monique over at Ambitious Kitchen. She posted an Autumn Butternut Squash Brussels Sprouts Caesar Salad that had be absolutely salivating.
I knew I wanted to create something with some of those same staple ingredients, and so here we are. I am beyond excited for the holidays this year. We are planning to host a little Thanksgiving get together for my side of the family at our house.
I've always wanted to host Thanksgiving or Hanukkah/Christmas here after we started having kids, but it was a bit of a tall order last year.
I think I can manage doing my family this year, which is about 12 people. Maybe next year, we'll take on Tim's side of the family, which may look more like 30-35 people.
Oh, I'll keep you updated...! This dish is going to be one of the highlights are our table though for sure.
I am thinking of serving it alongside my famous Paleo Pumpkin Pie (which is always a hit!) My family is not a huge fan of turkey, so I usually end up making a chicken dish for the holidays.
I am thinking Honey Balsamic Chicken paired with roasted brussels sprouts and butternut squash is pretty much a must. I can't wait for everyone to try everything!
Tips & Tricks
I'd recommend purchasing already cubed butternut squash. It will save you a ton of time.
You can use pancetta or bacon in this recipe. I like using bacon because of just how crispy it gets.
I suggest using a sweeter apple like: Gala, Fuji, Golden/Red Delicious, or Honeycrisp.
The dressing is fabulous. Please save the leftovers and use it to top off any and everything. It will store for up to 1 week in the refrigerator if it's in an airtight container.
What's in this roasted brussels sprouts and butternut squash dish?
This isn't your typical Thanksgiving or holiday side dish. I am kicking things up several notches with some added bacon and pepitas. They really make this side over the top in the best way possible.
It's quite warm and comforting, but also light and will not leave you feeling like you don't want to finish the rest of your meal. That sounds like a total win, huh?
Here are a few key ingredients you'll need to make this recipe awesome:
- Brussels sprouts
- Butternut squash
- Pepitas (pumpkin seeds)
How to make creamy roasted Brussels sprouts and butternut squash
Preheat the oven to 375 degrees Fahrenheit, and adjust the oven rack to the middle position. Line two baking sheets with parchment paper.
In a large mixing bowl, combine Brussels sprouts and butternut squash. Toss well in oil, salt, and pepper until well coated.
Transfer to two baking sheets in a single layer. Bake at 375 degrees Fahrenheit for 30-35 minutes until squash is fork tender.
While it is cooking, lightly toast pepitas in a frying pan over medium low heat on the stove. Stir often until oils begin to release, and they begin to crisp up, about 4 minutes. Remove from heat.
Transfer Brussels sprouts and butternut squash to a large platter or mixing bowl. Add bacon, pepitas, and sliced apples.
Serve with dressing. You can drizzle it all over the salad and give everything a nice stir or serve it on the side. Garnish with chives.
More Thanksgiving side dishes like this:
Roasted Butternut Squash Salad with Kale
Creamy Roasted Brussels Sprouts and Butternut Squash
- 1/2 cup Homemade Paleo Mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1/8 teaspoon black pepper
- 4 cups brussels sprouts trimmed and halved
- 3 cups butternut squash cut into 1/2" cubes, see notes
- 5 tablespoons avocado oil
- 2 teaspoons kosher salt
- 2 big pinches black pepper
- 8 ounces bacon cubed and cooked
- 2/3 cup pepitas
- 2 apples thinly sliced
- 1/4 cup fresh chives thinly sliced
- Combine all of the ingredients together in a small bowl and set aside.
- Store in an airtight container in the refrigerator for up to 1 week.
- Preheat the oven to 375 degrees Fahrenheit, and adjust the oven rack to the middle position. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine Brussels sprouts and butternut squash. Toss well in oil, salt, and pepper until well coated.
- Transfer to two baking sheets in a single layer. Bake at 375 degrees Fahrenheit for 30-35 minutes until squash is fork tender.
- While it is cooking, lightly toast pepitas in a frying pan over medium low heat on the stove. Stir often until oils begin to release, and they begin to crisp up, about 4 minutes. Remove from heat.
- Transfer Brussels sprouts and butternut squash to a large platter or mixing bowl. Add bacon, pepitas, and sliced apples.
- Serve with dressing. You can drizzle it all over the salad and give everything a nice stir or serve it on the side. Garnish with chives.
- You can find already cubed butternut squash at most grocery stores especially during fall and winter months.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Love the sound of this - what a great holiday side dish!
The perfect side for Thanksgiving!