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Roasting butternut squash and Brussels sprouts together is one of the easiest ways to get a caramelized, flavorful side dish with almost no effort.
You just toss both veggies with oil, salt, and pepper, spread them on a sheet pan, and let the oven do the heavy lifting.
If you’ve been wondering how to roast butternut squash and Brussels sprouts so they come out tender inside and crispy outside, this is the guide for you.
When you roast butternut squash and Brussels sprouts, the high heat brings out their natural sweetness and gives them those golden, crispy edges everyone loves.
In this post, we’ll walk through how to roast butternut squash and Brussels sprouts step by step, plus tips for seasoning, timing, and getting the perfect texture every time.
Let’s get roasting.
How to Roast Butternut Squash and Brussels Sprouts Perfectly
Learning how to roast butternut squash and Brussels sprouts is really about a few simple rules.
Get those right and you’ll nail this dish every single time.
Here’s what makes it work:
1. Cut Everything Into Similar-Sized Pieces
The first secret to how to roast butternut squash and Brussels sprouts evenly is size.
Cut your butternut squash into cubes that are about 1 inch thick.
Then trim the Brussels sprouts and halve them lengthwise so they’re roughly the same size as the squash.
When everything is a similar size, the butternut squash and Brussels sprouts roast at the same rate.
Small pieces burn while big pieces stay raw, so consistency really matters here.
2. Dry Them Well Before Roasting
Moisture is the enemy of crispy roasted vegetables.
After you wash and cut the Brussels sprouts, pat them completely dry with a clean kitchen towel.
Do the same with the cubed butternut squash.
If there’s water on the surface, the veggies will steam instead of roast.
Dry them well and you’ll get that beautiful caramelization on both the butternut squash and Brussels sprouts.
3. Don’t Skimp on the Oil
Oil helps the heat transfer and gives everything that lovely golden crust.
Use about 2 to 3 tablespoons of olive oil or avocado oil for a standard sheet pan.
Toss the butternut squash and Brussels sprouts until every piece is lightly coated.
You don’t want them swimming in oil, but you also don’t want dry spots.
A good coating is what makes roasting butternut squash and Brussels sprouts so satisfying.
4. Give Them Space on the Pan
Crowding is the number one mistake people make when they roast butternut squash and Brussels sprouts.
If the pieces are touching or piled up, they steam and turn mushy.
Spread them in a single layer on a large sheet pan.
Use two pans if you need to.
When butternut squash and Brussels sprouts have room to breathe, the edges get crispy and the centers get tender.
Best Seasonings for Roasted Butternut Squash and Brussels Sprouts
How you season your butternut squash and Brussels sprouts can totally change the vibe of the dish.
Here are some flavor combos that work beautifully:
1. Classic Salt, Pepper, and Garlic
You can’t go wrong with simple sea salt, black pepper, and a few cloves of minced garlic.
This lets the natural sweetness of the butternut squash and the earthy flavor of the Brussels sprouts shine.
Add the garlic halfway through roasting so it doesn’t burn.
2. Maple and Balsamic
For a sweeter, tangier twist, drizzle a little maple syrup and balsamic vinegar over the butternut squash and Brussels sprouts before roasting.
The maple enhances the squash, while the balsamic adds a rich depth to the sprouts.
Just don’t add too much or they’ll burn.
3. Rosemary and Thyme
Fresh rosemary and thyme pair wonderfully with roasted butternut squash and Brussels sprouts.
Chop them finely and toss with the oil before roasting.
The herbs get crispy and fragrant, making the whole pan smell amazing.
4. Smoky Paprika and Cumin
If you want a warm, smoky flavor, sprinkle smoked paprika and a pinch of cumin over your butternut squash and Brussels sprouts.
This combo gives the dish a slightly exotic feel that pairs well with grilled meats.
Roasting Time and Temperature for Butternut Squash and Brussels Sprouts
The right oven temperature is crucial when you roast butternut squash and Brussels sprouts.
Preheat your oven to 425°F (220°C).
That high heat is what gives you crispy outsides and soft insides.
Roast for about 25 to 30 minutes, flipping halfway through with a spatula.
The butternut squash should be fork-tender, and the Brussels sprouts should have dark, crispy edges.
If you cut your pieces smaller, check them at 20 minutes.
If they’re bigger, give them 35 minutes.
Every oven is different, so keep an eye on them the first time you roast butternut squash and Brussels sprouts.
1. Flip Halfway Through
Flipping is the trick to even browning on all sides.
At the 15-minute mark, pull the pan out and turn the butternut squash and Brussels sprouts with a spatula.
This simple step makes a huge difference in how they roast.
2. Look for Caramelization
You’ll know they’re done when the edges are deeply golden and slightly charred.
The butternut squash should have a rich orange color, and the Brussels sprouts should be dark green with crispy leaves.
That’s the sign that your butternut squash and Brussels sprouts are perfectly roasted.
So, How to Roast Butternut Squash and Brussels Sprouts?
Roasting butternut squash and Brussels sprouts is as simple as cutting them into even pieces, drying them well, tossing with oil and seasonings, and roasting at 425°F for about 25 to 30 minutes.
The key is giving them space on the pan so they caramelize instead of steam.
Once you know how to roast butternut squash and Brussels sprouts, you’ll make this side dish again and again.
It’s healthy, colorful, and pairs with almost any main course.
So grab a squash, a bag of sprouts, and get roasting.