Vegan Maple Roasted Butternut Squash With Brussels Sprouts and Cranberries
50 min
|
easy
|
vegan,
vegetarian
Recipe by Eunice
Introduction
This vegan maple roasted butternut squash with Brussels sprouts and cranberries brings caramelized edges, smoky paprika, and a maple Dijon glaze, with a hit of vegetable bouillon so the savory stands up to the sweet.
It is a clutch holiday side or weeknight sheet pan dinner, with tart cranberries and toasted pecans that convert sprout skeptics and look gorgeous on the table.
Ingredients (4 servings)
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Ingredients
- 3 cups butternut squash, peeled, cubed (½-inch pieces) butternut squash 1.36 lb
- 3 cups Brussels sprouts, trimmed, halved Brussels sprouts 0.71 lb
- 2 Tbsp olive oil olive oil
- 3 Tbsp pure maple syrup pure maple syrup 3 Tbsp
- 1 tsp Dijon mustard (check label for vegan) Dijon mustard 0.19 oz
- 1 Tbsp granulated vegetable bouillon granulated vegetable bouillon 0.42 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ cup dried cranberries (no added honey) dried cranberries 2.82 oz
- ½ cup raw pecan pieces, toasted raw pecan pieces 2 oz
How to Make Vegan Maple Roasted Butternut Squash With Brussels Sprouts and Cranberries
-
Preheat and pan setup
Heat the oven to 425 F with a large rimmed sheet pan inside so the vegetables hit a hot surface and actually brown.
-
Make the maple-bouillon glaze
Whisk olive oil, maple syrup, Dijon, salt, black pepper, and smoked paprika in a large bowl.
Dissolve the vegetable bouillon in 1 tablespoon hot water until smooth, then whisk into the bowl to make a glossy, savory-sweet glaze.
-
Season the vegetables
Add the cubed butternut squash and halved Brussels sprouts to the bowl and toss until every surface is coated.
Reserve 2 tablespoons of glaze in the bowl for finishing so the maple does not overcook on the sheet pan.
-
Roast for color and tenderness
Carefully spread vegetables on the preheated sheet pan, placing Brussels cut-side down for maximum browning, and leave space between pieces.
Roast for 15 minutes, then flip with a metal spatula, and continue roasting 8 to 12 minutes until squash is fork-tender and edges are deeply caramelized.
-
Finish with glaze and cranberries
Drizzle the reserved glaze over the vegetables during the last 5 minutes to lacquer them without burning the sugars.
Scatter dried cranberries over the pan for the final 2 to 3 minutes so they warm and plump slightly without scorching.
-
Toast the pecans and serve
Toast pecan pieces in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3 to 5 minutes.
Transfer vegetables to a platter, sprinkle with toasted pecans, taste, and adjust salt and pepper if needed.
Substitutions
- Pecans -> Walnuts
- Walnut pieces stay vegan, toast up beautifully, and bring a slightly more tannic, woodsy crunch that plays well with maple and cranberries.
- Maple syrup -> Date syrup or light agave
- Date syrup adds deeper caramel notes and a jammy richness while agave keeps things lighter and cleaner, and both still roast to a shiny glaze without the honey vibe.
- Dried cranberries -> Pomegranate arils
- Fresh pomegranate arils keep the ruby color and bring juicy pops of tartness that cut through the sweetness and richness for a brighter finish.
Tips
- Preheat the pan for real sear
- A hot sheet pan jump-starts caramelization so the vegetables brown instead of steaming, especially crucial with maple in the mix.
- Size your cuts for even cooking
- Keep squash at 1/2 inch cubes and Brussels halved so both finish together and you do not end up with mushy squash and underdone sprouts.
- Manage sweetness with acid
- Right before serving, a teaspoon of apple cider vinegar or a hit of lemon zest brightens the maple and makes the savory notes pop.
- Hold back some glaze
- Reserving a little glaze for the last minutes of roasting gives you a glossy coat without burning the sugars on the pan.
- Toast nuts like you mean it
- Nuts go from pale to perfect in a minute, so stir constantly over medium heat until they smell nutty and show light browning, then get them out of the pan fast.
- Bouillon salt check
- Bouillon concentrates vary in salinity, so taste the glaze and reduce added salt if your brand runs salty to avoid overseasoning.
Nutrition Facts *
| Energy | 360 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 16 | g |
| Carbohydrates | 55 | g |
| Dietary Fiber | 9 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my vegetables steam instead of brown?
- The pan likely was not preheated or it was overcrowded, so use a hot sheet pan and give the vegetables space with Brussels cut-side down for contact.
- How do I keep the maple from burning?
- Roast hot but add a portion of the glaze near the end and scrape with a metal spatula at the flip so stuck sugars do not scorch.
- Can I use frozen squash or Brussels sprouts?
- Yes, roast from frozen on a preheated pan, give extra space, and add 5 to 10 minutes until edges crisp and moisture cooks off.
- How can I make this nut-free?
- Swap pecans for roasted pumpkin seeds or sunflower seeds for the same toasty crunch without allergens.
- Can I make it ahead?
- Roast up to 1 day ahead, cool, refrigerate, and re-crisp in a 425 F oven for 8 to 10 minutes, then add nuts just before serving.
- What is the safest way to cut the squash?
- Halve it top to bottom, scoop seeds, peel with a Y-peeler, then slice into planks and sticks before cubing so every cut stays stable.
Serving Suggestions
This is a knockout over garlicky quinoa or farro, and a sprinkle of orange zest with a pinch of chili flakes makes the maple and cranberries sing without extra sweetness.
If you want a little swagger, finish with a spoon of tahini or a drizzle of good olive oil and serve alongside a sharply dressed arugula salad or your favorite vegan sausage.
More pairings:
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