Roasting vegetables is my absolute new favorite thing. It's just so easy. Easy AND delicious: such a winning combination. The ingredients of my roasted butternut squash, brussels sprouts, and onion recipe may seem simple or even plain, but they all work together to create something very specific.
Pre-heating the pan along with the oven gives all of the veggies lovely, caramelized sides. A splash of maple syrup, usually on my list of Things I Do Not Like due to its often overpowering flavor, gives a nice, light glaze and further helps along the caramelization process without screaming PANCAKES. A little bit of thyme calms down the natural sugars of the maple syrup and butternut squash, and a little salt balances it all out.
Oh yeah, and another thing I love about this dish. It's so so so easy to cheat. Yeah, I said it: cheat. Listen people, I am busy. You are too, right? Sometimes I just don't feel like breaking down an entire butternut squash. It's not that it's difficult; it's that I just don't feel like it. So yeah, I cheat. I have definitely done this with {gasp} frozen butternut squash cubes, but my favorite is to use the precut ones in the produce department that are fresh. With that one shortcut, this dish can be in the oven within 5 minutes of deciding to make it, then you can sit back and watch some tv while the oven does all the hard work.
Roasted Butternut Squash, Brussels Sprouts, & Onion
Ingredients
- 1 lb brussels sprouts trimmed, halved
- 1 lb butternut squash chopped into ½" cubes
- 1 red onion cut in half, and each half cut into 6 chunks
- 1 ½ tablespoons olive oil
- 2 tablespoon real maple syrup
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Place the empty roasting pan in the oven. Preheat the oven to 400 degrees.
- Once the oven is preheated, remove the pan from the oven, and put the vegetables on the pan. Top them with the other ingredients ( olive oil, maple syrup, thyme, salt, pepper ), and toss to coat. Careful, remember that pan is HOT!
- Roast for 18 minutes. Flip the vegetables over and give them a good stir around the pan.
- Roast for another 18 minutes, or until the butternut squash is tender. You might need an extra 5 minutes here if you started from frozen squash.
erin {a lowcountry wedding} says
this looks amazing! can't wait to give it a try 🙂
Kelley says
I want all of this. Except onions -- they scare me. But for real, I'm prob going to make this when I'm home next week
Natasha @ Salt and Lavender says
I didn't know you could buy pre-cut squash... frozen or otherwise. That sounds like a great idea as peeling and then dicing squash is a massive pain in the ass. I love roasting veggies as well - for the most part it is really easy.
basilandbubbly says
Bahaha yes! Pre-cut squash is SO the way to go and is really key to making the dish super simple.
Jean says
You can always buy pre-cut anything but cutting one up is NOT that hard and it costs far less!
Meg Taylor says
Can I tell you that I've never cooked Brussels sprouts before?? They are quickly becoming a favorite veggie when I go out to dinner, so I think I need to add them to my Thanksgiving table this year 🙂
basilandbubbly says
They are super easy! And I'm totally addicted to Brussels Sprouts this Fall!
amy says
this looks absolutely divine! i'm a huge fan of butternut squash, and roasting any vegetables = yes please!