Orange Glazed Butternut Squash and Brussels Sprouts with Pecans

Last updated: April 23, 2021
4.41 from 15 votes
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orange glazed butternut squash and butternut squashpost updated october 2019.

This post is sponsored by Shady Brook Farms, as part of a series of Friendsgiving recipes that I’ll be sharing over the next month!

It took me forever 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 Friendsgiving celebrations! 

I’ll be making a Shady Brook Farms bone-in turkey breast rather than the whole bird, which I’ll be sharing the recipe for once I test it a few times. The turkeys from Shady Brook Farms are raised by independent family farmers, who care about their animals, and the environment in which they raise them. Find out where you can buy yours, here

Orange Glazed Butternut Squash and Brussels Sprouts with pecansthanksgiving butternut squash and brussels sprouts

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! 

Orange Glazed Butternut Squash and Brussels Sprouts with pecans

If make this butternut squash and brussels sprouts recipe, be sure to tag me on Instagram with hashtag #heartbeetkitchen or @heartbeetkitchen!

Orange Glazed Brussels Sprouts and Butternut Squash

Brussels sprouts and butternut squash are sauteed in a butter orange sauce, then topped with toasted pecans.
4.41 from 15 votes
Prep Time :15 minutes
Cook Time :30 minutes
Total Time :45 minutes
Yield: 6
Author: Amanda Paa

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 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.
Orange Glazed Brussels Sprouts & Butternut Squash {gluten-free}
Orange Glazed Butternut Squash and Brussels Sprouts recipe

Did you make this?

tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen

October 14, 2013

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62 comments

  1. 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!

  2. 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?

  3. 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?

    • 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.

  4. 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!

  5. 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! ;)

  6. 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!

    • 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

  7. 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!

  8. 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

  9. 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

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

  11. 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!)

  12. 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!!

    • 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!

  13. 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?

  14. 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

  15. 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!

    • 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!

  16. 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 :-)

    • 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!

  17. 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…..

    • 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. :)

    • 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.