Heartbeet Kitchen
Orange Glazed Brussels Sprouts & Butternut Squash
October 14, 2013 in Fall · Product · Recipe Box · Vegetables · Winter · 71 Comments

orange glazed brussels sprouts & butternut squash

It took me forever to decide how to name this recipe. Each bite had me discovering a little something more than the one before. With inspiration that stemmed from an addicting little snack of Valdosta Pecan Mix, I think I’ve found fall comfort in these Orange Glazed Brussels Sprouts and Butternut Squash. My oh my, the makers of Sahale Snacks hit the nail on the head with this flavor pairing — black pepper dusted pecans, dried cranberries, & a touch of orange zest. A sweet & savory combo gets me every time.

I’d been eyeing the brussels sprouts arriving last week at the market, but I just wasn’t ready to give in to fall yet. However, a brisk, chilled air swept into Minnesota this weekend and with that I’ve surrendered. Bring on the comfort food and hearty soups, leggings, boots, and seat warmers.

And then came the honeynut squash. While chatting with the “Squash Lady” at the St. Paul Farmer’s Market (seriously this lady knows and grows it all) about the squash cookbook I’m writing, she introduced me to this new hybrid butternut squash. Like a mini-me of the butternut, it usually only grows to be 4-5 inches long and weighs about a pound.

As it grows, it’s skin color changes from chestnut to a rich burnt orange. Stunning.

Honeynut Squash, mini butternutOrange Glazed Butternut Squash and Brussels Sprouts recipe

As I snacked on the peppery pecans during my drive home, inspiration hit. Normally not a huge orange fan, its delicate presence in the mix got me thinking how it would brighten up a pan of sautéed brussels sprouts and squash, especially with a buttery glaze.

Into the kitchen I went, trimming and dicing the vegetables to be sautéed in a hot pan. I mixed up the glaze of melted butter, Ames Farm Honey, orange zest and some more black pepper. Once the squash was caramelized and the brussels sprouts seared, I stirred in the pecan mix and coated it all in the bright, buttery sauce.

The result – a departure from the classic and my new favorite side dish. Perfect alongside roast chicken, topped with a poached egg for a complete meal. And heaven forbid you don’t get a chance to make this dish, at least pick up a bag of  Valdosta Pecans. So yum.

Orange Glazed Butternut Squash and Brussels Sprouts recipe

If make these orange glazed brussels sprouts, be sure to tag me on Instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!

Orange Glazed Brussels Sprouts and Butternut Squash

Orange Glazed Brussels Sprouts and Butternut Squash

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Brussels sprouts and butternut squash are sauteed in a butter orange sauce, then topped with toasted pecans.


  • 1 pound.brussels sprouts washed, trimmed and halved
  • 1 1/2 pounds butternut squash, peeled then diced into 1/2 in cubes (about 3 cups)
  • 2 tablespoons olive oil, divided
  • salt
  • 1 cup Valdosta Pecan Mix
  • Mix together glaze and set aside before making vegetables:
  • 2 tablespoons butter (or ghee), melted
  • 2 teaspoons honey
  • 3 tablespoons fresh squeezed orange juice
  • 1 tablespoon orange zest
  • 1/2 teaspoon black pepper
  • 2 teaspoons apple cider vinegar


  1. In a large saute pan, heat 1 tablespoon olive oil over medium heat. Swirl to coat pan, then add in squash. Stir the squash pieces so they are coated with oil and sprinkle with 1/4 teaspoon salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned.
  2. Let cook until the squash is soft, but holds it shape. (This will depend on the size you cut your squash so try one to test.) Once done, remove from heat and pour into a bowl.
  3. Heat the other tablespoon of oil over medium-high heat using the same pan. When it's very hot, place the brussels sprouts cut side down in the oil, sprinkling with 1/2 teaspoon salt. Turn the heat to medium, and sear on one side until nicely browned, about three minutes.
  4. Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black.
  5. Turn heat down to low and add the squash back to the pan, along with the pecan mix. Stir in the glaze and cook for a few minutes, coating all ingredients and warming through.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Orange Glazed Brussels Sprouts & Butternut Squash {gluten-free}
  • Facebook
  • Twitter
  • Pinterest
  • Google +
  • Stumble
  • Email

71 thoughts on “Orange Glazed Brussels Sprouts & Butternut Squash

    1. amandapaa Post author

      Aw, thanks Kelli! It’s a work progress but I just decided to launch it anyways. Can’t wait for the new logo and color scheme which I have someone helping me with.

    1. amandapaa Post author

      Ali, hi! Thanks for stopping by. It brought me to your blog and I’m SO happy about that. Your spiralizing ideas are wonderful. I know I really need to by one of those….. I’ve just been my using a julienne peeler to make my own spirals, but this seems like to fun of a gadget not to have. :)

    1. amandapaa Post author

      Thanks Stephanie. I love brussels sprouts too! I would have never picked the orange zest and black pepper to match with them, but it really works! xo

  1. Elaine Paa

    Amanda I am going to try some of these. Grandpa’s blood work wasn’t good at all so I am going to try to cook healthier. You have done such a nice job on these recipes and the pictures. Good job. Love you…..

  2. Pingback: 20+ Low Glycemic Fall Recipes | Maria Ushakova

    1. Amanda Paa Post author

      Hi Amy – you just my day! It’s so nice to know when people have made something and how it turned out for them. I’m glad you enjoyed it! I love how colorful the dish is too. Happy fall!

  3. Pingback: A little fall pin-spiration… – My Blonde Friend

  4. Pingback: Brussels Sprouts and Butternut Squash | UMN Cooks Healthy Food

  5. Olivia

    This looks amazing and will be a beautiful part of our Thanksgiving dinner this year. I had a question though, if I cannot get my hands on the pecan mix, what would you say would be a good substitution? Just pecans, dried cranberries, orange zest and maybe a pinch of white pepper? TIA :-)

    1. Amanda Paa Post author

      Hi Olivia! Great question. I just added some notes to the recipe I’ve made it without the mix and instead just 3/4 cup of toasted pecans & a 1/2 cup of dried cranberries or tart cherries, plus a pinch of white pepper and it was just as good. Enjoy!

  6. Pingback: Butternut Squash Soup & Other Reasons to loveButternut Squash

  7. Marie

    Hi! This looks delicious! Would like to make for Thanksgiving but wondering how it would be if I prepared everything up to the glaze, but then baked it in the oven for the final part? Do you think it would be too dried out or too mushy? Thanks!

    1. Amanda Paa Post author

      Hi Marie! If you want to roast it, I would roast the vegetables on two sheet pans for about 25 minutes (at 375 degrees) then remove and dump in large bowl, stir in glaze. That should work, but can’t guarantee :) Have a great day!

  8. HealthyFitLife

    This is delicious!! & healthy. I made 2 batches: 1 with glaze & 1 with low-sodium, all natural, no nitrates bacon. Both are delicious!!! Can’t decide, which is better

  9. Pingback: 23 and in NYC

  10. Graz

    I am thinking of preparing this to bring to a family members home on thanksgiving.
    How does this hold up heating it up after it’s been prepared a few hours earlier?

    1. Amanda Paa Post author

      Hello! It holds up wonderfully. You can make it ahead, take it along in a covered container, then serve it a room temperature – or you could heat it up over medium heat on the stovetop for 5 minutes. Enjoy!

      1. allison

        Do you think this dish would be good served cold as well? I’m thinking about it for a holiday pot luck. Looks delicious!!!!

  11. Elaine

    This was a WONDERFUL dish that I made for the first time yesterday. Since stuffing is not big in our family, I thought this would be a nice alternative. It was a huge HIT!! I roasted the veggies rather than the stove-top method you described. I think I may use walnuts sprinkled on top next time since the pecans seemed to get a little soft. It was a great dish to put back in the oven for 5-10 minutes with another couple of dishes finishing up their cooking time. The end result was delicious and will become a staple on our dining table. Thank you!!

    1. Amanda Paa Post author

      Great to hear Elaine, this makes my day! What I usually do if I make it ahead is to stir in the pecan mixture after I warm it the 2nd time. Walnut can sometimes be a little bitter so you may want to try that method. Have a great weekend!

  12. Pingback: It’s All About That Turkey | 100 Pretty Postcards

  13. Pingback: Orange Glazed Green Beans and Butternut Squash | The Spiffy Cookie

  14. Pingback: Soothing Turmeric Milk + Beginning My AIP Healing Journey

  15. Pingback: A Dietitian’s Kitchen – March 2015. | Broccoli & blueberries

  16. Alexis

    This recipe looks so good! If I couldn’t use honey in the glaze, would maple syrup be a good alternative and if so how much? (low FODMAP DIET doesn’t allow honey & restricts only 1/2 c of Brussel sprouts to eat!)

  17. Patricia

    Wow! Wonderful! A must for Thanksgiving. Just made it tonight and my picky husband even loved it. Thank you Amanda for this recipe.

  18. Emily Almeida

    I’m going to make this for Thanksgiving. I’m torn between this on end another recipe calling for maple syrup. I plan to roast the veggies then make the glaze with half honey and half maple syrup to get that warm fall flavor! Does anyone have experience doing this? Thanks

  19. Maria O

    I am super excited to make this for Thanksgiving …i will have to cuadruple the recipe! How far ahead do you think I can make it? the day before? Just anxious to know since I have to do so much….thanks

  20. Cherrie

    My daughter hosted Thanksgiving this year and these were a hit! Two days later I find myself fondly remembering how pretty they looked and how wonderful they tasted! The recipe is a keeper, thank you!

  21. Kathleen Grace

    I found this recipe through Pinterest and I just had to leave feedback. This dish was amazing! We roasted the brussels sprouts and squash instead of sauteing, but everything else was followed exactly. Fabulous flavor, easy to reheat, healthy and fairly low cal. Win, win, win. Thank you so much for sharing this!

    1. amandapaa Post author

      Oh, thanks so much for leaving this note and letting me know you enjoyed the recipe! I’ll have to try roasting and sauteing as well, that sounds like a delicious way to make it too. xo

  22. Ashley Ball

    I made this recipe on Christmas for my family and many were skeptical since I’m super picky and not a vegetable-eater. It turned out amazing and was the favorite dish among my fam. I also ate my veggies that day!! Thank you for your recipe, it was a huge hit and I am also quite proud of myself! ;)

  23. Chanel

    Thank you! I’ve been looking for a citrus glaze recipe! I added bacon to this as well on a test run…I love brussel sprouts and bacon! This is going to be a great addition to this year’s Thanksgiving!

  24. Karen Lucadam

    Amanda, would this entire dish freeze well and then be able to be heated up in the microwave or oven, do you think? Or maybe add the pecans during re-heating?

    1. amandapaa Post author

      hi karen! two things. it will be okay frozen and then reheated, but the texture of the vegetables will turn a little soft because of the freeze. i would definitely add the pecans, cranberries during reheating as you said.

  25. Sara

    If I brought this to a friend’s for Thanksgiving do you think I could warm it in a crockpot instead of an oven? And would it be best to just prepare the veggies the night before then mix everything the next day?

  26. Leslie

    This was delicious! I used maple syrup, and 1 tsp dried minced orange peel. This will be a regular at our house, everyone loved it!


Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.