For years, Brussels sprouts were the one vegetable that consistently divided my family. Half of us loved their nutty, slightly bitter flavor, especially when roasted to a crisp, while the other half treated them with deep suspicion. Finding a holiday side dish that everyone would enjoy felt like an impossible task. That all changed one autumn afternoon when I had a gorgeous butternut squash and a pound of fresh Brussels sprouts sitting on my counter. I decided to lean into the season and create a dish that married the best of both worlds. I roasted them together until the squash was sweet and tender and the sprouts were caramelized and crispy, then added savory, salty bacon and crunchy pecans. The final touch, a drizzle of a tangy balsamic-maple glaze, was the magic that brought it all together. The first time I placed this casserole on the Thanksgiving table, it was a revelation. The “sprout skeptics” were tentatively piling it onto their plates, drawn in by the aroma and the vibrant colors. After the first bite, there was a collective “Mmm.” It wasn’t just tolerated; it was loved. It’s now the most requested side dish at every holiday gathering, a beautiful, delicious symbol of family harmony found in the most unexpected of places.
The Ultimate Brussels Sprouts and Butternut Squash Casserole
This dish is more than just a mix of roasted vegetables; it is a masterclass in flavor and texture harmony, designed to capture the very essence of autumn. Each ingredient is intentionally chosen to create a balanced, complex, and utterly crave-worthy side dish that will shine on any table.
The foundation is built on the culinary magic of roasting. When subjected to the high, dry heat of the oven, Brussels sprouts undergo a complete transformation. Their sometimes-bitter notes mellow and sweeten, their outer leaves become irresistibly crispy and charred, and their centers turn tender and nutty. Paired with them is the quintessential fall vegetable, butternut squash. Roasting concentrates its natural sugars, turning it into sweet, creamy, caramelized morsels that melt in your mouth. The contrast between the crisp, savory sprouts and the soft, sweet squash is the textural and flavorful core of this casserole.
But we don’t stop there. To introduce a savory, smoky depth, we add crispy, salty bacon. The rendered bacon fat is not discarded; it’s used to coat the vegetables, infusing them with an incredible layer of flavor that complements both the sprouts and the squash perfectly. For a much-needed crunch and nutty richness, we toss in toasted pecans. Their buttery flavor and crisp texture are a natural partner for the sweet squash and maple notes in the glaze.
The final, crowning element is the Balsamic-Maple Glaze. This is what ties everything together and elevates the dish from great to unforgettable. By gently simmering balsamic vinegar with a touch of pure maple syrup, we create a thick, syrupy glaze that is the perfect balance of tangy and sweet. When drizzled over the hot, roasted vegetables, it clings to every nook and cranny, cutting through the richness of the bacon and enhancing the natural sweetness of the squash. It’s a symphony of sweet, savory, tangy, and crunchy in every single bite.
Ingredients for the Perfect Fall Casserole
Using fresh, quality ingredients will make a world of difference in this dish. Prepping the vegetables correctly is the first step to success.
For the Roasted Vegetables:
- Butternut Squash: 1 medium (about 2 ½ to 3 lbs), peeled, seeded, and cut into ¾-inch cubes.
- Brussels Sprouts: 1 ½ pounds, trimmed and halved (quartered if very large).
- Thick-Cut Bacon: 6 slices, chopped into ½-inch pieces.
- Olive Oil: 2 tablespoons.
- Pecan Halves: ¾ cup, roughly chopped.
- Salt: 1 teaspoon, or to taste.
- Freshly Ground Black Pepper: ½ teaspoon, or to taste.
For the Balsamic-Maple Glaze:
- Balsamic Vinegar: ½ cup (use a decent quality vinegar for the best flavor).
- Pure Maple Syrup: 3 tablespoons (do not use pancake syrup).
- Dijon Mustard: 1 teaspoon (optional, but adds a nice tang).
Step-by-Step Instructions: Crafting Your Casserole
Follow these detailed steps to achieve perfectly roasted vegetables and a flawless glaze. The key is in the timing and the roasting technique.
Step 1: Prepare the Oven and Vegetables
Preheat your oven to a high heat of 425°F (220°C). High heat is crucial for getting a good caramelization and crispy edges on the vegetables.
On a large, rimmed baking sheet, place the cubed butternut squash and halved Brussels sprouts. Drizzle them with the 2 tablespoons of olive oil, and sprinkle with the 1 teaspoon of salt and ½ teaspoon of black pepper. Use your hands to toss everything together directly on the pan, ensuring every piece is lightly coated in oil and seasoning. Spread the vegetables out into a single, even layer. It is very important not to overcrowd the pan. If necessary, use two separate baking sheets. Overcrowding will cause the vegetables to steam rather than roast, and they will not become brown and crispy.
Step 2: Roast the Vegetables
Place the baking sheet(s) in the preheated oven and roast for 20 minutes. After 20 minutes, remove the pan from the oven. Add the roughly chopped pecans to the pan, tossing them with the vegetables. Return the pan to the oven and continue to roast for another 10-15 minutes, or until the Brussels sprouts are tender and deeply caramelized with crispy outer leaves, and the butternut squash is soft and lightly browned. The pecans should be toasted and fragrant.
Step 3: Cook the Bacon
While the vegetables are roasting, cook the bacon. Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon bits to a plate lined with a paper towel to drain. Do not discard the rendered bacon fat in the skillet!
Step 4: Make the Balsamic-Maple Glaze
While the vegetables finish roasting, prepare the glaze. In a small saucepan, combine the ½ cup of balsamic vinegar and 3 tablespoons of maple syrup (and the optional Dijon mustard, if using). Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it simmer, stirring occasionally, for 5-7 minutes, or until the glaze has thickened slightly and can coat the back of a spoon. It will continue to thicken as it cools. Be very careful not to walk away from it, as it can reduce too quickly and burn. Once thickened, remove it from the heat and set aside.
Step 5: Assemble the Casserole
Once the vegetables are perfectly roasted, remove them from the oven. Transfer the hot vegetables and pecans to a large serving bowl or casserole dish. Add the crispy bacon bits. Drizzle the rendered bacon fat from the skillet over the vegetables and toss gently to combine. This step adds an incredible amount of savory flavor.
Finally, drizzle the prepared balsamic-maple glaze all over the top of the vegetable mixture. Toss one last time to coat everything evenly. Serve immediately while warm.
Nutritional Information: A Healthier Indulgence
This casserole is packed with nutrients from the vegetables while still feeling like a rich, satisfying treat.
- Servings: This recipe makes about 8 side-dish servings.
- Calories per Serving: Approximately 250-300 calories.
Disclaimer: The nutritional information provided is an estimate and can vary based on the size of your vegetables and the exact ingredients used.
Butternut squash is an excellent source of Vitamin A, Vitamin C, and fiber. Brussels sprouts are nutritional powerhouses, packed with Vitamin K, Vitamin C, and antioxidants.
Preparation Time: Simple Steps to a Gourmet Side
This dish looks and tastes complex, but the hands-on time is minimal while the oven does the heavy lifting.
- Active Preparation Time: 15-20 minutes
- Roasting & Cooking Time: 30-35 minutes
- Total Time: Approximately 50 minutes
How to Serve Your Brussels Sprouts and Butternut Squash Casserole
This stunning and delicious casserole is a showstopper on its own but also pairs beautifully with a variety of main courses, making it perfect for any occasion.
- The Perfect Holiday Side Dish:
- This is the ultimate side for a Thanksgiving or Christmas feast. It complements roasted turkey, glazed ham, and prime rib perfectly.
- Its vibrant orange and green colors look beautiful on a holiday buffet table.
- A Wonderful Weeknight Addition:
- Serve it alongside simple roasted chicken or pan-seared pork chops to elevate a regular weeknight dinner.
- It pairs wonderfully with grilled salmon or sausage.
- As a Hearty Vegetarian Main Course:
- To make this a vegetarian main, simply omit the bacon (and use a bit more olive oil for roasting).
- Add a can of rinsed chickpeas to the vegetables during the last 10 minutes of roasting for extra protein.
- Serve over a bed of quinoa or farro for a complete and satisfying meal.
- In a Warm Salad or Bowl:
- Use leftovers (or make a fresh batch) as the base for a fantastic warm fall salad. Toss with fresh arugula, crumbled goat cheese, and a light vinaigrette.
Additional Tips for Casserole Perfection
These five tips will help ensure your dish is flawless every time and allow you to customize it to your liking.
- Embrace the Shortcut: Peeling and cubing a butternut squash can be time-consuming and tough. Most grocery stores now sell pre-peeled and pre-cut butternut squash in the produce section. This is a fantastic time-saver, especially when you’re busy with holiday cooking.
- Ensure Crispy Brussels Sprouts: The key to crispy, not soggy, sprouts is to make sure they are completely dry before tossing them with oil. After trimming and halving, pat them dry with a kitchen towel. Also, be sure to place them cut-side down on the baking sheet for the initial roasting period. This direct contact with the hot pan creates a deep, delicious caramelization.
- The Make-Ahead Strategy: To save time on a big cooking day, you can do most of the prep in advance. Chop the butternut squash and Brussels sprouts up to 2 days ahead and store them in separate airtight containers in the fridge. You can also make the balsamic glaze ahead of time and store it in a sealed jar at room temperature. On the day of serving, just toss the veggies with oil and roast as directed.
- Customize Your Casserole: This recipe is a wonderful template. Feel free to add your own spin.
- Cheese: After tossing everything together, crumble some tangy goat cheese or salty feta over the top.
- Herbs: Add some fresh thyme or sage leaves to the vegetables before roasting.
- Fruit: Add a handful of dried cranberries or chopped dried figs when you add the bacon for a chewy, sweet-tart element.
- Don’t Burn the Glaze: A balsamic reduction can go from perfectly syrupy to a burnt, bitter mess in a matter of seconds. Keep the heat on low and watch it closely. It’s ready when it has thickened enough to coat a spoon, but is still pourable. Remember that it will thicken significantly more as it cools down. If it gets too thick, you can whisk in a teaspoon of warm water to loosen it up.
Frequently Asked Questions (FAQ)
Here are answers to some of the most common questions about making this Brussels Sprouts and Butternut Squash Casserole.
1. Can I make this recipe vegetarian or vegan?
Yes, easily! For a vegetarian version, simply omit the bacon. You may want to add an extra tablespoon of olive oil to the vegetables before roasting to compensate for the lack of bacon fat. For a vegan version, omit the bacon and ensure your Dijon mustard is vegan-friendly (most are, but it’s always good to check). The rest of the ingredients are naturally vegan.
2. Can I use frozen Brussels sprouts or butternut squash?
While fresh is highly recommended for the best texture, you can use frozen vegetables. Do not thaw them first. Place the frozen vegetables directly on the baking sheet, toss with oil and seasonings, and expect to add 10-15 minutes to the total roasting time. Be aware that frozen vegetables release more water, so they may not get as crispy and caramelized as fresh ones.
3. How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat this dish is on a baking sheet in a 375°F (190°C) oven for 10-15 minutes, or until warmed through. This will help re-crisp the vegetables. You can also reheat it in the microwave, but the vegetables will be softer.
4. My Brussels sprouts are still bitter. What did I do wrong?
You didn’t do anything wrong! The key to taming the bitterness in Brussels sprouts is high-heat roasting. If your sprouts still taste too bitter, it likely means they weren’t roasted long enough or at a high enough temperature to facilitate the caramelization process that brings out their natural sweetness. Next time, ensure your oven is fully preheated to 425°F and let them roast until they are deeply browned and caramelized on the edges.
5. Can I use a different kind of nut?
Absolutely. While pecans are a classic pairing, this recipe would also be delicious with walnuts, which have a slightly more earthy flavor, or even hazelnuts. Ensure you toast the nuts, as this brings out their flavor and improves their texture. You can add them to the pan for the last 10 minutes of roasting, just as you would with the pecans.

Brussels Sprouts and Butternut Squash Casserole recipe
Ingredients
For the Roasted Vegetables:
-
Butternut Squash: 1 medium (about 2 ½ to 3 lbs), peeled, seeded, and cut into ¾-inch cubes.
-
Brussels Sprouts: 1 ½ pounds, trimmed and halved (quartered if very large).
-
Thick-Cut Bacon: 6 slices, chopped into ½-inch pieces.
-
Olive Oil: 2 tablespoons.
-
Pecan Halves: ¾ cup, roughly chopped.
-
Salt: 1 teaspoon, or to taste.
-
Freshly Ground Black Pepper: ½ teaspoon, or to taste.
For the Balsamic-Maple Glaze:
-
Balsamic Vinegar: ½ cup (use a decent quality vinegar for the best flavor).
-
Pure Maple Syrup: 3 tablespoons (do not use pancake syrup).
-
Dijon Mustard: 1 teaspoon (optional, but adds a nice tang).
Instructions
Step 1: Prepare the Oven and Vegetables
Preheat your oven to a high heat of 425°F (220°C). High heat is crucial for getting a good caramelization and crispy edges on the vegetables.
On a large, rimmed baking sheet, place the cubed butternut squash and halved Brussels sprouts. Drizzle them with the 2 tablespoons of olive oil, and sprinkle with the 1 teaspoon of salt and ½ teaspoon of black pepper. Use your hands to toss everything together directly on the pan, ensuring every piece is lightly coated in oil and seasoning. Spread the vegetables out into a single, even layer. It is very important not to overcrowd the pan. If necessary, use two separate baking sheets. Overcrowding will cause the vegetables to steam rather than roast, and they will not become brown and crispy.
Step 2: Roast the Vegetables
Place the baking sheet(s) in the preheated oven and roast for 20 minutes. After 20 minutes, remove the pan from the oven. Add the roughly chopped pecans to the pan, tossing them with the vegetables. Return the pan to the oven and continue to roast for another 10-15 minutes, or until the Brussels sprouts are tender and deeply caramelized with crispy outer leaves, and the butternut squash is soft and lightly browned. The pecans should be toasted and fragrant.
Step 3: Cook the Bacon
While the vegetables are roasting, cook the bacon. Place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until the bacon is brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the crispy bacon bits to a plate lined with a paper towel to drain. Do not discard the rendered bacon fat in the skillet!
Step 4: Make the Balsamic-Maple Glaze
While the vegetables finish roasting, prepare the glaze. In a small saucepan, combine the ½ cup of balsamic vinegar and 3 tablespoons of maple syrup (and the optional Dijon mustard, if using). Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and let it simmer, stirring occasionally, for 5-7 minutes, or until the glaze has thickened slightly and can coat the back of a spoon. It will continue to thicken as it cools. Be very careful not to walk away from it, as it can reduce too quickly and burn. Once thickened, remove it from the heat and set aside.
Step 5: Assemble the Casserole
Once the vegetables are perfectly roasted, remove them from the oven. Transfer the hot vegetables and pecans to a large serving bowl or casserole dish. Add the crispy bacon bits. Drizzle the rendered bacon fat from the skillet over the vegetables and toss gently to combine. This step adds an incredible amount of savory flavor.
Finally, drizzle the prepared balsamic-maple glaze all over the top of the vegetable mixture. Toss one last time to coat everything evenly. Serve immediately while warm.
Nutrition
- Serving Size: one normal portion
- Calories: 250-300