Orange Glazed Butternut Squash and Brussels Sprouts with Pecans
By Amanda Paa – Updated October 26, 2022
This recipe for Brussels sprouts and butternut squash takes classic brussels sprouts to a whole new level. It’s a terrific vegetable side dish that can be made on the stovetop or in the oven. Once browned and tender, toss the cubed butternut squash and Brussels sprouts halves in a buttery orange glaze, and top with pecans.
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The vegetable side dish you’ve been looking for.
This flavor pairing of brussels sprouts and butternut squash is so good! Black pepper dusted pecans, dried cranberries, & a touch of orange zest in a light buttery glaze. A sweet & savory combo gets me every time. 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.
I’d been eyeing the brussels last week at the market to make brussels sprouts with bacon, 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 vegetable side dish suggestions and hearty soups, leggings, boots, and seat warmers.
Honeynut Squash is a sweeter butternut!
I discovered honeynut squash at the market. Like a mini-me of the butternut, it usually only grows to be 4-5 inches long and weighs about a pound. It’s sweeter than a typical butternut squash, and so delicious. 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 wrote, she introduced me to this new hybrid butternut squash.
As it grows, its skin color changes from chestnut to a rich burnt orange.
As I snacked on the peppery pecans during my drive home from the farmers market, inspiration hit. Normally not fan of orange infusions, its delicate citrus presence got me thinking it would brighten up a pan of sautéed butternut squash and brussels sprouts, 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, local 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, along with these Tuscan White Beans. Perfect for your Thanksgiving meal!
More Brussels Sprouts Recipes:
- Sweet and Salty Paleo Brussels Sprouts with Bacon
- Grilled Brussels Sprouts on the Stalk
- Roasted Brussels Sprouts with Lemon Tahini Sauce
Orange Glazed Brussels Sprouts and Butternut Squash (side dish!)
This recipe for Brussels sprouts and butternut squash takes classic brussels sprouts to a whole new level. It’s a terrific vegetable side dish that can be made on the stovetop or in the oven. Once browned and tender, toss the cubed butternut squash and Brussels sprouts halves in a buttery orange glaze, and top with pecans.
Yield: 6 servings
SCALE:
Ingredients
- 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)
- 3 tablespoons olive oil divided
- 2 teaspons coarse kosher salt
- 1 cup [Sahale Snacks Valdosta Pecan Mix]
Glaze
- 2 tablespoons butter or ghee, melted
- 2 teaspoons honey
- 3 tablespoons fresh squeezed orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon cracked black pepper
- 2 teaspoons apple cider vinegar
Instructions
- You have two choices. You can make the vegetables on the stovetop, or roast them! If you’d like to roast: mix squash with 1 1/2 tablespoons olive oil, and brussels with 1 1/2 tablespoons olive oil. Season with 1 teaspoon salt, each. Roast for 25 minutes at 400 degrees F.
- If you’d like to make on the stovetop: In a large saute pan, heat 1 1/2 tablespoons 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 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, about 5 minutes.
- Stir and spread the pieces out again and let cook without
stirring so more sides brown. Cover, and cook about 6 minutes, until the squash is soft, but holds its 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. - Heat remaining 1 1/2 tablespoons olive oil 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 teaspoon salt. Turn the heat to medium, and sear on one side until nicely browned, about five minutes.
- Turn the brussels sprouts over and cook on the other side until nicely browned and tender, about five minutes. Some of the leaves can be charred dark brown or black.
- Turn heat down to low and add the squash back to the pan, along with the pecan mix. If you’ve roasted, add pecan mix to the vegetables, removed from the oven. Mix all glaze ingredients together, and stir into vegetables, coating and warming through.
Did you make this?
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October 14, 2013
Deb says
This looks delicious! Would I be able to use frozen buttersquash instead of fresh?
Amanda Paa says
You could, it just won’t get quite the same caramelization!
Amanda says
Made these for Thanksgiving and the orange is such a nice complement! Will be adding to our fall veggie rotation!
Amanda Paa says
yay, so glad it was enjoyed!
Leslie says
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!
amandapaa says
Wonderful, I’m so glad you’re family enjoyed the recipe!
Millie says
So delicious!! I can’t wait to make this at Thanksgiving dinner!!
amandapaa says
hope you love it!
Sara says
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?
Karen Lucadam says
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?
amandapaa says
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.
Chanel says
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!
amandapaa says
oh, i’m so glad this is going to grace your table! fantastic idea with the bacon… i’ll be trying that. xo
Dipesh pandya says
This is the third time I made this recipe between thanksgiving and now. My family simply loves it.
amandapaa says
So great! Thanks for sharing your joy. One of my favorite recipes too.
Ashley Ball says
Amanda,
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! ;)
amandapaa says
Yay! Sounds like a total success for the family, and you – kudos for cooking! Hope you had a great holiday, xo.
Kathleen Grace says
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!
amandapaa says
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
Cherrie says
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!
amandapaa says
oh so glad your family enjoyed this dish! thanks for sharing your experience. xo
Maria O says
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
amandapaa says
Hello! You could make the veggies up the day before, then reheat on the stove the day of, and cook with the glaze mixture for 4-5 minutes. Enjoy!
Emily Almeida says
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
amandapaa says
It works well that way!
Patricia says
Wow! Wonderful! A must for Thanksgiving. Just made it tonight and my picky husband even loved it. Thank you Amanda for this recipe.
amandapaa says
Terrific! So glad you & your husband enjoyed the recipe Patricia.
Alexis says
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!)
Chrissa - Physical Kitchness says
Hi Amanda! I featured this recipe in my fall recipe round up post today at http://physicalkitchness.com/healthy-paleo-fall-recipes/
Thank you for the inspiration!
Elaine says
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!!
Amanda Paa says
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!
Debra says
I just saw a reply to the same question! Can’t wait to try this a,
Amanda Paa says
Wonderful! I was going to say yes, that it heats up well :) Maybe just wait to add the pecans until the next day so they stay crunchy. Enjoy!
Debra says
I want to make this tonight so all I have to do it beat it up tomorrow. Do you think it would be still be as good?
Graz says
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?
Amanda Paa says
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!
Graz says
Thanks Ananda! Looking forward to making this dish on Thanksgiving!
allison says
Do you think this dish would be good served cold as well? I’m thinking about it for a holiday pot luck. Looks delicious!!!!
amandapaa says
Yes! You can make it ahead, and I would serve it at room temperature. So maybe take it out of the refrigerator an hour before serving.
Barbara @ Barbara Bakes says
What a beautiful side dish. Perfect for Thanksgiving.
Amanda Paa says
Thank you Barbara! I’ve got your Cranberry Bliss Bars on my list to try making gluten-free :)
HealthyFitLife says
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
Amanda Paa says
Veronica! Thanks so much for sharing your results. Both sound wonderful. Definitely love it with bacon too. Have a great weekend!
Marie says
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!
Amanda Paa says
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!
Marie says
That sounds good! I will give it a try and let you know how it turned out!
Olivia says
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 :-)
Amanda Paa says
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!
Sara @ Don't Feed After Midnight says
This sounds so yummy! I normally use lemon zest on sprouts and I’m so curious to try this flavour combination.
heather @french press says
such a lovely fall dish
Amanda Paa says
thank you heather! hope you’re october is filled with delicious autumn eats :)
Jim Cutler says
This is a delicious recipe, thanks for sharing!
amy leffler says
Made this today. It was so delicious. I will say it is my new fall fave.
Amanda Paa says
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!
linda says
mmmm! just made it and HAD sample! Perfect fall colors n taste!
amandapaa says
wonderful, so glad you enjoyed the recipe!
Elaine Paa says
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…..
Stephanie @ Girl Versus Dough says
Brussels sprouts are my favorite FAVORITE vegetable and I’m always looking for new ways to incorporate them into my meals. This looks like the next way! :)
amandapaa says
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
Ali @ Inspiralized says
This dish just screams autumn! I love it, how creative… beautiful pictures, too!
amandapaa says
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. :)
Mom says
Your creation looks awesome. Your photograhy is great too!! Can’t wait to try.
Kelli says
Gorgeous redesign. LOVE the recipe, love the new site!!
amandapaa says
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.
Amanda says
This is beautiful!
amandapaa says
Thanks Amanda! Happy fall :)