Roasted Butternut Squash, Brussels Sprouts and Onions

This dish is uncomplicated. It’s simple — just a few basic ingredients prepared without fuss. It’s a dish that proves that good food doesn’t require a lot of steps, ingredients or time.

Really, it doesn’t. Food can be amazing just by preparing it in a different way than you are used to. Tired of boiled? Try steamed. Tired of raw? Try sauteed. Or roast! Roasting is a perfect way to switch up your vegetable routine without getting fussy.

This dish has a naturally sweet flavor with ribbons of savory and salty running through it. Roasting each of these vegetables alone — butternut squash, Brussels sprouts and onions — draws out an inherent sweetness. They’re delicious. But roast them together — and with the magical ingredients of olive oil, salt and pepper — and they become this trifecta of sweet-savory goodness. This is the dish you make when you want to have an uncomplicated comforting dinner.

Serve this over brown rice, which brings a light nuttiness to the flavor as well.

Roasted Butternut Squash, Brussels Sprouts and Onions
Serves: serves 4
  • 2 cups diced butternut squash (about ¾-inch dice)
  • 2 cups Brussels sprouts, trimmed and quartered
  • 1 white onion, peeled, quartered and sliced thin
  • 2 tbsp extra virgin olive oil
  • salt and pepper
  1. Preheat the oven to 425 degrees. Line a baking sheet with either nonstick aluminum foil or parchment paper. Set aside.
  2. In a large bowl, combine the squash, Brussels sprouts, onion, olive oil, salt and pepper. Spread onto the baking sheet.
  3. Bake for 20-25 minutes, stirring once or twice, until the squash is tender and the sprouts are lightly browned.
  4. To serve: This makes a great side dish. It's also perfect served over rice as a main dish. Sprinkle with finishing salt just before serving.
  5. Enjoy!



  1. says

    Never tried this veggie combo before but it looks really good. I love veggies and have done raw for weeks. Just starting to cook a few things and they taste so good!

  2. says

    roasting is my go-to method for prepping any and all veggies…and they do say that the produce that ripens together/comes into season at the same time tastes good together. This is proof!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: