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Are you looking for the easiest Thanksgiving Side Dish ever?Try this dish for roasted brusselssprouts, butternut squash, and cranberries. They are roasted in the oven with a little olive oil and the cranberries will burst in the oven. It is a nice combo of sweet, savory, and tangy all in one.
As of lately, my oven has been very neglected because of my air fryer. My air fryer has a permanent spot on my kitchen countertop. The ovenneeded a little loving and it was very loved with this butternut squash and roasted Brussel sprouts.
Air Fryer Roasted Butternut Squash
Yes, you could make this recipe in an air fryer. I was kind of skeptical about the butternut squash roasting at the same time the Brussel sprouts did but to my surprise the Brusselsprouts turned out crispy with the olive oil and the butternut squash was also cooked. To make this recipe a bit more festive, I used some fresh cranberries. They burst open in the oven and become plump and juicy. Some crisp and crumbled bacon would also be good on these roasted vegetables.
Ingredients Needed
- 1 medium-sized butternut squash - cut and cubed
- 1 8oz bag of Brusselsprouts
- 1 cup of fresh cranberries
- 2 tablespoons of olive oil
- salt and pepper
Additional ingredients
These are not necessary but would be a great option to include or try. These will of course add on extra Weight Watcher points.
- pecans, walnuts or pumpkin seeds for crunch- add after the vegetables are done roasting
- Maple syrup or cinnamon for some extra flavorspice
- Drizzle the brussel sprouts with a balsamic glaze or balsamic vinegar
Benefits of Butternut Squash and Brussel Sprouts
Butternut Squash is a starchy vegetable,like potatoes, they contain a high amount of potassium. It provides 582 mg of potassium per 1 cup of serving. This is more than a banana! It is also a good source ofvitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, andmanganeseaddition to the nutrientsabove. Brussels sprouts arelowincaloriesbut high in manynutrients, especiallyfiber, vitamin K,andvitamin c.
Frequently Asked Questions
How to peel a butternut squash?
Whenever I get any type of squash the first thing I dois cut off the top and bottom. Doing this makes it easier to stand the squash up so you can cut it down the middle. Which is your next step.Slice the squash down the middle and scoop out all the seeds. Use a vegetable peeler to get the skin off the side.
What Should I roast Brussel Sprouts with?
Brussels sprouts are great roasted with some butternut squash. You could also add in some bacon, pancetta, dried cranberries, or any type of nut would be good.
How do you prepare Brussel sprouts for roasting?
Cut off the brown ends of theBrussels sproutsand pull off any yellow outer leaves. I cut my Brusselsprouts in half for this recipe.
This roasted brussel sprouts and butternut squash dish is naturally gluten-free, dairy-free, Whole30 and vegetarian.
How to Video
More Great Recipes to Try:
- Air Fryer Onion Rings
- Grinder Salad Sandwich - Tiktok Recipe
- Zero Point Cabbage Soup
- Air Fryer Mozzarella Sticks
- French Fries in the Air Fryer
- Air Fryer Pickle Chips
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Roasted Brussel Sprouts and Butternut Squash
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- Author: Jenna
- Total Time: 50 minutes
- Yield: 6 1x
Description
Are you looking for the easiest Thanksgiving Side Dish ever? Try this dish for roasted brussels sprouts, butternut squash, and cranberries. They are roasted in the oven with a little olive oil and the cranberries will burst in the oven.
Ingredients
Scale
- 1 medium-sized butternut squash - cut and cubed
- 1 8oz bag of Brusselsprouts
- 1 cup of fresh cranberries
- 2 tablespoons of olive oil
- salt and pepper
Instructions
Preheat oven to 400 degrees F.
- Cut the ends of your butternut squash (top and bottom). Slice the butternut squash down the middle and scoop out all the sides. Use a potato peeler to get the skin off. Cut your butternut squash into 1 inch cubes.
- Slice eachBrusselsprouts down the middle.
- In a bowl add your cubed butternut squash, Brusselsprouts, 1 cup of cranberries, olive oil, salt, and pepper. Toss all the vegetables together and make sure they are evenly coated with the olive oil. It is ok if the vegetables are not all coated in olive oil.
- Place the vegetables on a sheet pan and spread them out evenly.
- Place the sheet pan in your own and bake for 40 minutes at 400 degrees.
- Divide the recipe into 6 equal servings, about 1 cup per serving.
Notes
myWW points: Blue Points: 1; Green Points: 1; Purple Points: 1
- Prep Time: 10 minutes
- Cook Time: 40
- Category: Side
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 168
- Sugar: 19g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 2g
I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. Freestyle is the name of the current program of WW and smart points are calculated for the recipes.Some blogs list them as freestyle smart points and some list them as smart points. There is no difference between the 2.
