We are always looking for new ways to get our veggies in. This roasted brussels squash side dish is a favorite, especially in the fall and winter. We try to eat based on what is local and in season to get the freshest and highest quality produce. Among our favorite fall and winter produce are brussels sprouts and squash. We eat both brussels and squash often in a variety of recipes including salads, breakfasts, side dishes, and one pan dinners. You should browse our archives for more ideas. Today we are excited to share one of our most flavorful and balanced side dishes.
This roasted brussels squash side dish has been well received at family gatherings. It is a friendly way to introduce brussels sprouts to a crowd of people who may not eat them quite as regularly and you or us. This dish pairs the slightly bitter taste of brussels with the hearty butternut squash’s slightly sweet undertones. We added bacon for saltiness and dried cherries, which add a bit of sweet and tartness to the dish.
Invite your palate on a little adventure with this side dish and see how the salty-sweet-tart flavors pair with the heartiness of the squash. You’ll find it pairs well with poultry, pork, and beef. You’ll have to let us know if you love this dish as much as we do and if you are able to persuade anyone else to love it, too!
Let us know how you like our roasted brussels squash side dish by leaving a comment below. Also, take a picture and tag it on Instagram @realsimplegood so we can check it out!
- 5-6 pieces of bacon - diced
- 1/2 medium butternut squash or one small butternut squash - cut in cubes (use up to a full squash for a larger crowd)
- ~3 cups brussels sprouts - halved
- 1 cup dried cherries (we use dried bing cherries from Trader Joe's that have nothing added to them)
- salt and pepper to taste
- Note: the cubed butternut squash and halved brussels sprouts should be of approximately equal parts. You can do more or less than the amounts of above just keep them roughly equal.
Preheat your oven to 400 degrees fahrenheit.
Heat a cast iron pan or other oven safe pan over medium heat.
Place your diced bacon in the pan and let it cook, stirring occasionally.
Once the bacon is about cooked, add your cubed squash, halved brussels, and dried cherries to the pan. Sprinkle with a little salt and pepper to your liking.
Stir around until everything is mixed together.
Use an oven mitt and carefully transfer the pan to the oven.
Roast at 350 degrees for about 30 minutes. You'll want to make sure you don't overcook the squash and brussels, so check them about every 10 minutes and stir the pan to make sure it's not mushy.