If there is one side dish that defines the “cozy” feeling of autumn, it’s this Vegan Maple Roasted Butternut Squash with Brussels Sprouts and Cranberries. It is a vibrant, colorful masterpiece that brings together the earthy sweetness of caramelized squash, the nutty char of roasted sprouts, and the tart pop of dried cranberries.
What makes this recipe special is the glaze. We use a combination of pure maple syrup, a touch of Dijon mustard, and smoked paprika to create a “sweet-savory-smoky” profile that elevates simple roasted vegetables into something truly gourmet. It’s a staple on my Thanksgiving and Christmas tables, but it’s easy enough to whip up for a Tuesday night dinner.
Why You’ll Love This Recipe
- Texture Heaven: You get creamy squash, crispy sprouts, chewy cranberries, and crunchy toasted pecans in every single bite.
- Naturally Vegan & Gluten-Free: A crowd-pleaser that accommodates almost every dietary preference without sacrificing flavor.
- Holiday Showstopper: The bright greens, deep oranges, and ruby reds look stunning on any serving platter.
- One-Pan (Almost) Simplicity: Most of the magic happens on a single sheet pan for easy cleanup.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
- 3 cups butternut squash, peeled and cut into ½-inch cubes
- 3 cups Brussels sprouts, trimmed and halved
- 3 Tbsp extra virgin olive oil
- 3 Tbsp pure maple syrup
- 1 tsp Dijon mustard (ensure it’s vegan-labeled)
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ½ cup dried cranberries (look for fruit-juice sweetened)
- ½ cup toasted pecan halves (optional but highly recommended)
Instructions
- Preheat & Prep: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Whisk the Glaze: In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, smoked paprika, salt, and pepper.
- Toss: Place the cubed squash and halved Brussels sprouts in a large mixing bowl. Pour the maple-mustard glaze over them and toss until every piece is beautifully coated.
- Spread: Arrange the vegetables in a single layer on the prepared baking sheet. Pro Tip: Flip the Brussels sprouts so the flat side is touching the pan—this is how you get that perfect golden char.
- Roast: Bake for 20–25 minutes, tossing once halfway through, until the squash is tender and the sprouts have crispy, dark edges.
- Final Flourish: Remove from the oven and, while still hot, toss in the dried cranberries and toasted pecans. The residual heat will soften the cranberries just enough to make them juicy.
- Serve: Transfer to a warm bowl and serve immediately.
Chef’s Tips for Success
- Tip 1 (Size Matters): Try to cut your butternut squash into uniform ½-inch cubes. If the pieces are too big, they won’t cook as fast as the Brussels sprouts.
- Tip 2 (Crowding): Do not overcrowd the pan! If the veggies are too close together, they will steam instead of roast. Use two pans if necessary.
- Tip 3 (The Toast): If your pecans are raw, pop them in the oven on a small tray for 4–5 minutes while the veggies roast. It transforms their flavor from “okay” to “incredible.”
Encouraging Conclusion
This Vegan Maple Roasted Butternut Squash is a celebration of seasonal ingredients. It’s healthy, hearty, and brings a sophisticated touch to your plate with very little effort.
