Butternut Squash Bake with Apples and Brussels Sprouts

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Why You’ll Love This Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe

Fall is the perfect time to cozy up with simple dishes like this colorful sheet pan medley. This oven roasted Brussels sprouts butternut squash apples recipe brings together the best seasonal flavors in one effortless dish that’s as beautiful as it is delicious. Whether you’re cooking for a weeknight dinner or preparing a side dish for your next potluck, this recipe delivers on every front.

  • Ease of preparation: With just 10 minutes of prep time and a single sheet pan, this roasted Brussels sprouts recipe comes together in under 30 minutes total. Simply chop, toss, roast, and serve. The cleanup is minimal since everything cooks on one pan, making it perfect for busy weeknights when you want something wholesome without the fuss.
  • Health benefits: This nutrient-packed dish delivers 7g of fiber per serving along with vitamins A and C from the butternut squash and Brussels sprouts. At just 123 calories per serving, it’s a guilt-free side that supports your wellness goals while satisfying comfort food cravings. The natural sweetness from the apples means you get flavor without added sugars.
  • Versatility: This oven roasted Brussels sprouts recipe adapts easily to different dietary needs. It’s naturally vegan, gluten-free, and can be customized with your favorite seasonings or protein additions. Serve it as a side dish, toss it with quinoa for a grain bowl, or enjoy it straight from the pan as a light lunch.
  • Distinctive flavor: The combination of earthy Brussels sprouts, sweet butternut squash, and tart apples creates a flavor profile that’s both complex and comforting. Warm spices like cinnamon and rosemary tie everything together, while roasting brings out natural caramelization that makes each bite irresistible.
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Essential Ingredients for Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe

Gathering your ingredients ahead of time makes this roasted Brussels sprouts recipe come together in a snap. Each component plays a specific role in creating the perfect balance of flavors and textures.

Main Ingredients

  • 5 cups cubed butternut squash – Forms the sweet, creamy base of the dish. The squash becomes tender and slightly caramelized when roasted, providing natural sweetness that pairs beautifully with savory spices.
  • 1 apple cut into cubes – Adds brightness and a jammy texture when roasted. Jonagold apples are recommended for their perfect sweet-tart balance, though Fuji apples work wonderfully too.
  • 3 cups halved Brussels sprouts – Bring a nutty, slightly bitter contrast that balances the sweeter elements. When roasted properly, they develop crispy edges and tender centers.
  • 2 tablespoons avocado oil – Has a high smoke point perfect for roasting at 425°F. It helps the vegetables caramelize evenly without burning.
  • 1 teaspoon finely chopped fresh rosemary – Adds an aromatic, piney note that complements fall vegetables beautifully.
  • 1 teaspoon garlic powder – Provides savory depth without the risk of burning that fresh garlic can have at high temperatures.
  • 1 teaspoon onion powder – Enhances the overall savory character and adds subtle sweetness.
  • ½ teaspoon cinnamon – Warms up the dish and brings out the natural sweetness of the squash and apples.
  • ½ teaspoon salt – Draws out moisture and enhances all the other flavors in the dish.
  • ¼ cup pecans (optional garnish) – Adds a delightful crunch and nutty flavor. Toast them slightly for even more depth.

Special Dietary Options

This recipe is incredibly accommodating for various dietary needs:

  • Vegan: This recipe is naturally vegan as written. Simply skip the optional pecans if you have a nut allergy, or substitute with pumpkin seeds for crunch.
  • Gluten-free: All ingredients are naturally gluten-free, making this a safe choice for those with celiac disease or gluten sensitivity.
  • Low-calorie: At just 123 calories per serving with only 1g of fat, this dish fits perfectly into weight-conscious meal plans while still delivering satisfying flavor and fiber.

How to Prepare the Perfect Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe: Step-by-Step Guide

Creating this oven roasted Brussels sprouts butternut squash apples recipe is straightforward, but a few key techniques will ensure the best results every time. Follow these detailed steps for perfectly roasted vegetables with caramelized edges and tender centers.

Step 1: Preheat and Prepare

Start by preheating your oven to 425 degrees Fahrenheit. This high temperature is crucial for achieving the caramelization that makes roasted vegetables so irresistible. While the oven heats, line a large baking sheet with parchment paper for easy cleanup, or use a sheet pan directly if you prefer those crispy bits that stick slightly.

Make sure your oven rack is positioned in the center for even heat distribution. If you have a convection setting, you can use it, but reduce the temperature to 400°F to account for the more intense heat circulation.

Step 2: Prepare the Vegetables and Apple

While the oven preheats, prepare your ingredients. For the butternut squash, peel the tough outer skin with a vegetable peeler, scoop out the seeds, and cut the flesh into 1-inch cubes. Uniform sizing ensures even cooking throughout.

For the Brussels sprouts, trim the woody ends and slice each sprout in half lengthwise. Remove any loose or yellowed outer leaves. The cut side will get beautifully golden and crispy when it makes contact with the hot pan.

Cut your apple into cubes similar in size to the squash pieces. Leave the skin on for added color, fiber, and texture. Jonagold apples are ideal because they soften into a jammy consistency while still holding their shape.

Step 3: Season and Toss

Spread the cubed butternut squash, apple pieces, and halved Brussels sprouts on your prepared sheet pan. Drizzle with the 2 tablespoons of avocado oil, then sprinkle all the seasonings evenly across the top: 1 teaspoon each of fresh rosemary, garlic powder, and onion powder, plus ½ teaspoon cinnamon and ½ teaspoon salt.

Using clean hands or a large spoon, toss everything together until all the vegetables and apple pieces are evenly coated with oil and spices. Spread them out in a single layer, making sure none of the pieces are stacked on top of each other. Crowding the pan will cause steaming instead of roasting.

Step 4: Roast to Perfection

Place the sheet pan in your preheated oven and bake for 20 minutes. Halfway through cooking, around the 10-minute mark, give everything a stir or flip the pieces with a spatula. This ensures even browning on all sides.

The vegetables are done when the butternut squash is fork-tender, the Brussels sprouts have crispy, caramelized edges, and the apples have softened and become slightly jammy. If you want extra crispy Brussels sprouts, you can add 2-3 minutes under the broiler at the end, but watch carefully to prevent burning.

Step 5: Finish and Serve

Remove the pan from the oven and let it rest for a minute or two. This resting period allows the flavors to settle and makes serving easier. If using, sprinkle the ¼ cup pecans over the top as a garnish for added crunch and nutty flavor.

Taste and adjust seasoning if needed, though the recipe is typically well-balanced as written. Serve immediately while hot, or let cool slightly for a warm side dish. This recipe yields 4 servings and pairs beautifully with roasted chicken, pork loin, or stands alone as a vegetarian main when served over grains.

For a complete meal, try serving this alongside oven baked chicken legs for a satisfying Sunday dinner that brings the whole family together.

Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe
Butternut Squash Bake With Apples And Brussels Sprouts 9

Dietary Substitutions to Customize Your Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe

One of the best things about this roasted Brussels sprouts recipe is how easily it adapts to different tastes, dietary needs, and ingredient availability. Here are some smart substitutions to make this dish your own.

Protein and Main Component Alternatives

While this recipe is perfect as a vegetable-forward side, you can easily transform it into a heartier main dish. Add cubed chicken breast or thighs to the pan during the last 15 minutes of roasting for a complete one-pan meal. For a vegetarian protein boost, toss in cooked chickpeas or white beans during the last 5 minutes of roasting.

If butternut squash isn’t available, sweet potatoes make an excellent substitute with similar sweetness and texture. Cut them into similar-sized cubes and roast them the same way. Acorn squash or delicata squash also work beautifully, though you may want to leave the skin on delicata since it’s edible and adds nice color.

For a lower-carb version, reduce the amount of butternut squash and increase the Brussels sprouts proportion. You can also swap the apple for diced bell peppers if you want less sweetness.

Vegetable, Sauce, and Seasoning Modifications

The Brussels sprouts can be replaced with broccoli florets, cauliflower, or even cubed carrots if you prefer different vegetables. Just keep in mind that cooking times may vary slightly. Carrots, for example, might need a few extra minutes to become tender.

For seasoning variations, try maple syrup or honey drizzled over everything before roasting for extra sweetness. A balsamic glaze added after roasting brings tangy complexity. Fresh thyme or sage can replace rosemary for different herbal notes that complement fall flavors.

If you love heat, add a pinch of red pepper flakes or a dash of cayenne to the spice mixture. For a more savory profile, skip the cinnamon and double the garlic powder. The recipe is forgiving and welcomes experimentation.

Mastering Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe: Advanced Tips and Variations

Once you’ve mastered the basic technique, try these advanced tips and creative variations to take your oven roasted Brussels sprouts recipe to the next level.

Pro Cooking Techniques

The secret to perfectly crispy Brussels sprouts lies in moisture control. Pat the halved sprouts dry with a clean kitchen towel after washing them. Excess moisture creates steam, which prevents caramelization. Similarly, make sure your butternut squash cubes are dry before adding oil.

Don’t flip or stir the vegetables too often during roasting. Letting them sit undisturbed allows a golden crust to form on the bottom. One flip halfway through cooking is sufficient for even browning without losing that crispy texture.

For the best results, use a light-colored aluminum sheet pan rather than a dark nonstick pan. Dark pans can cause the bottoms to brown too quickly before the insides are tender.

Flavor Variations

Try a Mediterranean twist by adding crumbled feta cheese, kalamata olives, and a squeeze of fresh lemon juice after roasting. The salty, tangy elements create exciting contrast with the sweet roasted vegetables.

For a harvest grain bowl, serve the roasted mixture over quinoa or farro with a tahini dressing. Add dried cranberries or pomegranate seeds for extra pops of flavor and color.

A maple-bourbon variation is perfect for holiday entertaining. Add 1 tablespoon of pure maple syrup to the oil before tossing, and finish with a splash of bourbon after roasting for a sophisticated depth of flavor.

Make-Ahead Options

This dish reheats beautifully, making it perfect for meal prep. You can prep all the vegetables a day ahead and store them in an airtight container in the refrigerator. Wait to add the oil and spices until just before roasting.

For a quick weeknight side, roast a double batch on Sunday and reheat portions throughout the week. The flavors actually improve after a day as the seasonings meld together.

How to Store Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe: Best Practices

Proper storage keeps your roasted vegetable medley fresh and delicious for days. Here’s everything you need to know about storing, freezing, and reheating this dish.

Refrigeration Guidelines

Allow the roasted vegetables to cool completely before storing. Place them in an airtight container and refrigerate for up to 4 days. Glass containers with tight-fitting lids work best for maintaining freshness and preventing flavor transfer.

For meal prep, divide the recipe into individual portions before storing. This makes grab-and-go lunches easy and ensures you’re only reheating what you need.

Freezing Options

Yes, you can freeze this roasted Brussels sprouts recipe! Spread the cooled vegetables on a baking sheet and flash-freeze for 1-2 hours until solid. Then transfer to a freezer-safe bag or container and freeze for up to 2 months. This two-step process prevents the pieces from clumping together.

Keep in mind that the texture of Brussels sprouts may become slightly softer after freezing and thawing, but the flavor remains excellent.

Reheating for Best Quality

Skip the microwave for reheating this dish. Instead, spread the vegetables on a baking sheet and reheat in a 400°F oven for 10-12 minutes. This restores the crispy edges that make the dish special. You can also reheat in a skillet over medium-high heat with a small drizzle of oil, stirring occasionally until heated through.

Add a splash of balsamic vinegar or a sprinkle of fresh herbs when reheating to brighten the flavors.

Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe
Butternut Squash Bake With Apples And Brussels Sprouts 10

FAQs: Frequently Asked Questions About Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe

How do you make oven roasted Brussels sprouts with butternut squash and apples?

Preheat your oven to 425°F (220°C). Cube 1 medium butternut squash (about 4 cups) into 1-inch pieces, halve 1 lb Brussels sprouts, and chop 2 medium apples into wedges. Toss everything on a large baking sheet with 3 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, and optional 1 tsp thyme. Spread in a single layer for even roasting. Roast for 25-30 minutes, stirring halfway, until squash is tender and sprouts are crispy. For extra caramelization, broil 2 minutes at the end. This yields 4-6 servings in under 40 minutes total. Serve as a side with roasted chicken or add feta for a vegetarian main. Total prep is simple—no peeling needed for sprouts.

What are the best apples for roasted Brussels sprouts butternut squash recipe?

For a jammy texture that bursts with flavor, Jonagold apples are the top choice due to their sweet-tart balance and ability to soften without turning mushy during roasting. Fuji apples are a close second, offering similar juiciness and caramelization. Both hold up well at high heat, releasing natural sugars that coat the veggies. Honeycrisp works too for extra crispness upfront. Avoid overly tart varieties like Granny Smith unless you want more acidity. Use 2 medium apples (about 2 cups chopped) per recipe. Almost any apple tastes great, but these elevate the dish’s fall flavors. Pro tip: Leave skins on for fiber and color.

How can I make Brussels sprouts crispy in this oven roasted recipe with squash and apples?

Crispy Brussels sprouts come from high heat, dry surfaces, and space. Pat 1 lb sprouts dry after trimming and halving to remove excess moisture. Use 425°F oven and a single layer on the pan—crowding steams them. Toss with just 2-3 tbsp oil, not more, and add ½ tsp baking soda to the mix for extra crunch (it dries the cut sides). Roast 25-30 minutes, flipping at 15 minutes. Don’t cover or stir too much. If soggy, your sprouts were wet or pan was overloaded. Pairing with drier squash cubes helps airflow. Result: Charred edges with tender centers. Serves 4-6; pairs with balsamic drizzle post-roast.

Can I substitute ingredients in oven roasted Brussels sprouts butternut squash apples?

Yes, swap butternut squash for sweet potato or acorn squash (same 4 cups cubed) for similar sweetness. Use pears instead of apples for a softer, juicier twist—2 medium Anjou pears work best. If no Brussels sprouts, try broccoli or cauliflower florets. Vegan? Skip any cheese toppings. Low-carb? Halve apples. For nutty flavor, add ½ cup pecans or walnuts tossed in last 10 minutes. Oil alternatives: Avocado or coconut oil. Scale for 2 by halving everything; bake in 8×8 dish. Always cut uniform sizes for even cooking. These tweaks keep the 30-minute roast time intact while matching autumn tastes. Nutrition stays around 200 calories per serving.

How do you store and reheat leftover roasted Brussels sprouts with butternut squash and apples?

Cool completely, then store in an airtight container in the fridge for up to 4 days. Freezes well in zip bags for 2 months—thaw overnight first. Reheat in a 400°F oven for 10-12 minutes on a baking sheet to restore crispiness; avoid microwave as it steams. Stovetop works: Heat in a skillet with 1 tsp oil over medium-high, stirring 5 minutes. Add a splash of balsamic vinegar when reheating for revived flavor. Leftovers shine in salads, grain bowls, or omelets. Per serving (1/6 recipe): ~180 calories, 5g fiber, vitamin A boost from squash. Don’t leave out over 2 hours to prevent spoilage.

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Oven Roasted Brussels Sprouts Butternut Squash Apples Recipe

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🍂 Caramelized butternut squash, apples & Brussels sprouts in one-pan bake – healthy fall side packed with vitamins & fiber!
🥬 Sweet-savory roasted veggies ready in 30 minutes – vegan, gluten-free, easy cleanup for holidays or weeknights!

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

– 5 cups cubed butternut squash

– 1 apple cut into cubes

– 3 cups halved Brussels sprouts

– 2 tablespoons avocado oil

– 1 teaspoon finely chopped fresh rosemary

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– ½ teaspoon cinnamon

– ½ teaspoon salt

– ¼ cup pecans (optional garnish)

Instructions

1-Step 1: Preheat and Prepare Start by preheating your oven to 425 degrees Fahrenheit. This high temperature is crucial for achieving the caramelization that makes roasted vegetables so irresistible. While the oven heats, line a large baking sheet with parchment paper for easy cleanup, or use a sheet pan directly if you prefer those crispy bits that stick slightly. Make sure your oven rack is positioned in the center for even heat distribution. If you have a convection setting, you can use it, but reduce the temperature to 400°F to account for the more intense heat circulation.

2-Step 2: Prepare the Vegetables and Apple While the oven preheats, prepare your ingredients. For the butternut squash, peel the tough outer skin with a vegetable peeler, scoop out the seeds, and cut the flesh into 1-inch cubes. Uniform sizing ensures even cooking throughout. For the Brussels sprouts, trim the woody ends and slice each sprout in half lengthwise. Remove any loose or yellowed outer leaves. The cut side will get beautifully golden and crispy when it makes contact with the hot pan. Cut your apple into cubes similar in size to the squash pieces. Leave the skin on for added color, fiber, and texture. Jonagold apples are ideal because they soften into a jammy consistency while still holding their shape.

3-Step 3: Season and Toss Spread the cubed butternut squash, apple pieces, and halved Brussels sprouts on your prepared sheet pan. Drizzle with the 2 tablespoons of avocado oil, then sprinkle all the seasonings evenly across the top: 1 teaspoon each of fresh rosemary, garlic powder, and onion powder, plus ½ teaspoon cinnamon and ½ teaspoon salt. Using clean hands or a large spoon, toss everything together until all the vegetables and apple pieces are evenly coated with oil and spices. Spread them out in a single layer, making sure none of the pieces are stacked on top of each other. Crowding the pan will cause steaming instead of roasting.

4-Step 4: Roast to Perfection Place the sheet pan in your preheated oven and bake for 20 minutes. Halfway through cooking, around the 10-minute mark, give everything a stir or flip the pieces with a spatula. This ensures even browning on all sides. The vegetables are done when the butternut squash is fork-tender, the Brussels sprouts have crispy, caramelized edges, and the apples have softened and become slightly jammy. If you want extra crispy Brussels sprouts, you can add 2-3 minutes under the broiler at the end, but watch carefully to prevent burning.

5-Step 5: Finish and Serve Remove the pan from the oven and let it rest for a minute or two. This resting period allows the flavors to settle and makes serving easier. If using, sprinkle the ¼ cup pecans over the top as a garnish for added crunch and nutty flavor. Taste and adjust seasoning if needed, though the recipe is typically well-balanced as written. Serve immediately while hot, or let cool slightly for a warm side dish. This recipe yields 4 servings and pairs beautifully with roasted chicken, pork loin, or stands alone as a vegetarian main when served over grains. For a complete meal, try serving this alongside oven baked chicken legs for a satisfying Sunday dinner that brings the whole family together.

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Notes

🍎 Choose Jonagold or Fuji apples for jammy, flavor-bursting texture.
🔥 Spread in single layer on pan for maximum caramelization & crispiness.
🥗 One-pan simplicity means minimal cleanup – perfect for busy cooks!

  • Author: Brandi Oshea
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan, Gluten-Free

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 123 kcal
  • Sugar: 10g
  • Sodium: 309mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 4g
  • Cholesterol: 0mg

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