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.
Krystina says
Can this be made ahead and then reheated?
Marianne says
I've done that for my work lunch and still loved it, but for a special occasion I'd make it the day of - there's something really nice about the texture of the vegetables immediately out of the oven that doesn't hold up the same when reheated
Hollie McPartland says
Need to take this to a potluck dinner after a golf session? How does it taste if refrigerated and cold?
Mel says
How does this dish come out if it’s pre cooked a few hours before serving and then pre heated?
basilandbubbly says
The veggies lose their delightful crispy outers, but the flavor is still wonderful. I often make this dish on Sundays for meal prep and then reheat each day at work and it's just fine!
Linnie says
So yum and easy. Even the non-veggie eaters requested this again! I added some chicken on top.
G3 says
Hi can I roast frozen cubes of butternut squash along with fresh onions and fresh Brussels sprouts ?Please Let me know. Thanks !
basilandbubbly says
I have tried that before and found the squash got over cooked. I think if you add it later in the roasting it will be good to go though!