butternut squash and brussels sprouts in a bowl on a marble bowl.
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Brussels Sprouts and Butternut Squash with Citrus Vinaigrette

Brussels Sprouts and Butternut Squash cooked with a citrus vinaigrette make for the perfect side dish during the holiday season!
Course Side Dish
Cuisine American
Keyword butternutsquash, Easy, Healthy, sidedish, thanksgiving
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 155kcal
Author Tawnie Kroll

Ingredients

  • 3 cups butternut squash, cubed
  • ~15 Brussels Sprouts
  • salt and pepper
  • 1/2 cup walnuts, roughly chopped
  • 1/2 Tbsp. thyme, fresh, for garnish
  • 6 Tbsp. extra virgin olive oil

For the vinaigrette:

  • 1/4 cup honey
  • 1 medium orange, zest and juice
  • 2 Tbsp. red wine vinegar

Instructions

  • Peel the butternut squash and cut in half. Scoop out the seeds and then cut in small cubes. (Or buy the pre-cut squash to save time!) In a large frying pan over medium heat, heat 3 T EVOO and place the butternut squash cubes in. Season with salt and pepper. Cook the squash until tender, about 20-30 minutes. Be sure to stir frequently.
  • In a large frying pan over medium heat, heat 3 tbsp. olive oil and place the butternut squash cubes in. Season with salt and pepper. Cook the squash until tender, about 20-30 minutes. Be sure to stir frequently. 
  • While the squash is cooking prepare the Brussels sprouts. Wash them, cut off the stems and peel loose leaves off. Cut them in half, and larger sprouts you can cut in fourths. When the squash is done, remove from pan and set aside in a bowl. Pour remaining olive oil in the same pan and cook the Brussel sprouts. Flip them so they get a nice roasted look. These take less time, about 10-15 minutes.
  • While the Brussels are cooking, prepare the citrus dressing. Mix all of the ingredients in a small bowl and whisk together. Combine the Brussel sprouts and squash together and toss in walnuts and dressing. Garnish with thyme and enjoy!

Notes

Recipe inspired by Amanda, blogger behind Heartbeet Kitchen.

Nutrition

Serving: 0.5cup | Calories: 155kcal