Roasted Butternut Squash and Brussels Sprouts

I think there are a quite a few people who were traumatized by brussels sprouts when they were children.  I vaguely remember thinking I had to eat them at a dinner party with friends of my parents.  They were like sad little soggy cabbages sitting on the plate.  I choked them down reluctantly.  It is not a good memory.

Roasting brussels sprouts solves all of these problems. I’ve had multiple people tell me that they hate brussels sprouts, only then to try mine and be converted. The following recipe is a combination of roasted butternut squash and brussels sprouts.  I like the color combination. They are also delicious together.

Roasted Butternut Squash and Brussels Sprouts

  • Servings: 4-6
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  • 1 pounds brussels sprouts, cut in half.  If they are really big, cut them into quarters.
  • 1/2 large butternut squash, peeled and cut into chunks.  You can also buy pre-chopped butternut squash in various places, including Trader Joe’s.
  • 2 tablespoons Wildtree Natural Grapeseed Oil or other grapeseed oil. Contact me if you’d like to place an order.
  • Pinch of salt and pepper.
  • 1 tablespoon Wildtree Garlic Galore seasoning or granulated garlic powder.


Preheat the oven to 400F.  Mix the vegetables, grapeseed oil, and seasonings in a large ziploc bag to distribute the oil/spices.  Spread them out onto a cookie sheet.  Bake for 20-25 minutes until cooked through and nicely browned. Check it from time to time as it cooks and stir the veggies with a spatula to make sure that they aren’t sticking or burning.  Serve with your favorite protein.


One thought on “Roasted Butternut Squash and Brussels Sprouts

  1. Pingback: Simple Roasted Chicken | Put Your Best Food Forward

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