thanksgiving butternut squash

If you want a healthy side dish for Thanksgiving, Christmas, or New Year's Eve, try Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries.&nbsp; It is one of the best holiday side dishes you'll ever try! &nbsp; &nbsp;This recipe is packed with vegetables and nuts. It's healthy, gluten-free, vegetarian, and rich in fiber!

Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries

Brussels sprouts (ends trimmed, yellow leaves removed)

olive oil

Salt (to taste)

lb butternut squash

maple syrup

cinnamon

pecan halves

cranberries

maple syrup (optional)

Preheat oven to 400 F. &nbsp;Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Trim ends of Brussels sprouts &nbsp;and remove yellow leaves.&nbsp;

Then, slice all Brussels sprouts in half.&nbsp;

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.&nbsp;

Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Brussels Sprouts:

Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

Place butternut squash in a single layer on the baking sheet.  Bake for 20-25 minutes, turning once half-way through baking, until softened.

Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.

How to roast Butternut Squash:

Toast pecans in the preheated oven at 350 F

Line a baking sheet with parchment paper.

Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.&nbsp;&nbsp;

Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.&nbsp;

How to toast pecans:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.&nbsp;

(OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Assembly:

https://content.jwplatform.com/videos/LCvMwkun.mp4

THANKSGIVING SIDE DISH - Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Whether if you&#x27;re looking for a new way to serve a squash or looking for a healthier holiday side dish, this Air Fryer Butternut Squash is sure to be a win! 

Make this recipe as-is or add a little flair with my recommended seasoning combos (below, in the notes). Either way, this air fryer squash is a clean, delicious, and naturally gluten-free and vegan recipe!

Air Fryer Butternut Squash

5.5 -6 cups butternut squash,

salt

Preheat the air fryer to 400 degrees for...

Preheat the air fryer to 400 degrees for 3-5 minutes.

In a medium-size mixing bowl, toss together the...

In a medium-size mixing bowl, toss together the butternut squash, oil, and salt until combined.

Add the squash to the air fryer roasting...

Add the squash to the air fryer roasting pan or basket and spread out into an even layer.

Air fry the squash for 18-20 minutes, shaking...

Air fry the squash for 18-20 minutes, shaking the basket or tray every 5 minutes, or until the squash is cooked through and caramelizing/browning to your preferred degree of doneness.

Serve hot!

Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!

Creamy Butternut Squash Pasta with Sausage and Spinach

butternut squash (, peeled, seeded, and cubed)

salt and pepper

lb sausage (, crumbled, without casings)

garlic

spinach

heavy cream

Parmesan cheese (shredded)

oz farfalle ((bow tie pasta))

Preheat oven to 400 F.

In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. 

Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. 

Roast in the preheated oven at 400 F for 30 minutes.  Remove from oven.

Roast Butternut Squash

In a medium skillet, heat 1 tablespoon of olive oil on medium heat.

Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through.  Remove from heat and set aside.

Tip: Cook the sausage while the butternut squash is being roasted.

Cook Sausage

In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat.  Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. 

Add heavy cream.  Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely).  Add shredded Parmesan cheese.  Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts.   Remove from heat.

Season with salt to taste, about 1/4 teaspoon of salt.  No salt might be necessary if the sausage is very salty.

Tip: Use your judgment about whether to add salt or not based on how salty the sausage is.   Make the cream sauce while the butternut squash is being roasted.

Make Creamy Sauce

Cook pasta al dente in boiling water according to package instructions.  That usually means cooking pasta in boiling water for about 7 to 11 minutes.  Drain.

To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage.  Stir.  Season with salt and pepper, if desired. 

Top the pasta with roasted butternut squash.  Stir the squash in, or leave it on top.

Cook Pasta and Assemble

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Roasted Brussels Sprouts and Cinnam...

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The most viewed thanksgiving butternut squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine