Switching Seasons With Sprouts And Squash

It’s autumn or fall or whatever you call it. During this season, people switch the summer clothes in their closet, for sweaters, jackets, etc. For me, it’s officially time to switch squashes, from summer squash (zucchini) to butternut. I love the autumn squashes almost as much as zucchini.

Butternut squash is another one of those versatile vegetables that can be used in a multitude of recipes. A few featured in this blog are: Butternut Squash, Wheat Berry & Blue Cheese, Roasted Butternut Squash with Ricotta GnocchiSpiced Apple and Butternut Squash Soup, and Butternut Squash Bread. 

Today I am mixing brussel sprouts with butternut squash, and adding nuts to make a fabulous dish! It’s an easy recipe – just roast the vegetables and mix with the nuts. Makes a great side dish or vegetarian meal. 

Serves 4

Brussel Sprouts & Butternut Squash

Save RecipeSave Recipe


  • 2 cups brussel sprouts, trimmed
  • 2 cups butternut squash, peeled, seeded & cubed
  • 4 tablespoons olive oil
  • 1 1/2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup pecan halves
  • 1/2 cup dried cranberries
  • 1/4 cup pine nuts


  1. PREP: Heat oven to 425 degrees. Line baking sheets with non-stick foil.
  2. **You can bake brussel sprouts and butternut squash at the same time. Prep is slightly different, so cook in separate baking sheets.
  3. Trim and slice brussel sprouts in half and combine with 2 tablespoons of olive oil and a sprinkle of salt. Place on a baking sheet cut side down and roast for 20 minutes. Stir about half way through.
  4. Peel and seed butternut squash, cubing it into bite-sized pieces. Combine with 1 tablespoon of olive oil, maple syrup and cinnamon. Lay out on a baking sheet and cook for 20 minutes stirring half way through.
  5. To assemble dish, mix together the brussel sprouts, butternut squash, pecans, pine nuts and cranberries. If more sweetness is needed, add more maple syrup a little at a time to desired taste.


Calories: 414 cal
Carbohydrates: 32 g
Fat: 33 g
Sodium: 15 g
Protein: 5 g
Fiber: 6 g
By the way, do you know how the seasons came to be named? 

“The origin of “fall” as a name for a season, rather than the more common “autumn”, is not perfectly clear, though it’s thought that it probably came from the idea of leaves falling from trees and many plants, particularly the contraction of the English saying “fall of the leaf”.  It first popped up as a name for a season in the later 16th century in England and became particularly popular during the 17th century, at which point it made its way over to North America…

Incidentally, you may also wonder why the seasons are called “seasons”.  The word “season” in this context comes from the Old French “seison”, meaning “sowing / planting”.  This, in turn, came from the Latin “sationem” meaning “sowing”. Initially this referred to actually sowing seeds, but later, as with the Old French “seison”, shifted definition to refer to the time period when you sow seeds, so literally “seed-time”. “

Source (todayifoundout.com)

Leave a Comment

Scroll to Top