Vegan Maple Roasted Butternut Squash With Brussels Sprouts and Cranberries

45 min | easy | lactose-free, vegan

Maple-roasted butternut squash cubes and halved Brussels sprouts with browned edges, tossed with dried cranberries, served on a long white platter on a rustic wood table.

Updated Nov 25, 2025

Prep Time	Cook Time	Total Time
20 min	25 min	45 min

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Introduction

This vegan maple roasted butternut squash with Brussels sprouts and cranberries is the coziest mix of sweet, savory, and smoky flavors.

It’s a colorful, crowd-pleasing side dish that feels special enough for holidays but easy enough for any weeknight dinner.

Tender caramelized veggies, chewy tart cranberries, and crunchy toasted pecans create an irresistible mix of textures in every bite.

Sheet pan of maple-roasted butternut squash cubes and halved Brussels sprouts, browned at the edges and scattered with dried cranberries on a white wood surface.

How to Make Vegan Maple Roasted Butternut Squash With Brussels Sprouts and Cranberries

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Preheat the oven and prep the pan

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Set the pan aside while you prep the vegetables so it has time to heat up.
Toast the pecans

Spread the raw pecan pieces on a small baking sheet and place them in the hot oven.
Toast for 4 to 6 minutes, shaking once, until they smell nutty and deepen in color, then set aside.

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Prep the squash and Brussels sprouts

Peel the butternut squash, remove the seeds, and cut it into ½-inch cubes for even roasting.
Trim the stem ends from the Brussels sprouts and slice each sprout in half from top to core.
Whisk the maple glaze

In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, vegetable bouillon, salt, pepper, and smoked paprika.
Taste a tiny bit and adjust the salt or maple syrup if needed so the glaze tastes balanced and flavorful. Check that your Dijon and dried cranberries are labeled vegan, with no honey or animal ingredients.
Coat the vegetables

Add the cubed squash and halved Brussels sprouts to the bowl and toss until everything is well coated in the glaze.
Spread the vegetables on the prepared sheet pan in a single layer, leaving a little space between pieces.

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Roast until almost tender

Roast the vegetables for 20 minutes, stirring once halfway, until the squash edges look golden and the sprouts are browning.
If any pieces near the edges brown too quickly, gently move them toward the center of the pan.
Add cranberries and nuts

Sprinkle the dried cranberries and toasted pecan pieces evenly over the pan of vegetables.
Return the pan to the oven and roast for another 5 minutes, just until the nuts are fragrant and crisp.
Taste and serve

Give the vegetables a gentle toss on the pan, then taste and add a pinch more salt if needed.
Transfer to a serving platter and serve warm as a side dish or over grains for a light meal.

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Maple-roasted butternut squash cubes and halved Brussels sprouts tossed with dried cranberries and toasted pecans, served on a long white rectangular platter on a light wood table.

Substitutions

Pecan pieces -> walnut pieces: Swap the toasted pecans for an equal amount of toasted walnut pieces for a similarly rich, buttery crunch. Walnuts bring a slightly earthier flavor that pairs beautifully with maple and roasted Brussels sprouts.
Butternut squash -> sweet potato cubes: Use peeled, cubed sweet potatoes instead of butternut squash for a softer, creamier bite with similar natural sweetness. They caramelize well under the maple glaze and hold up nicely alongside the Brussels sprouts.
Maple syrup -> agave syrup: If you are out of maple syrup, use agave syrup for a vegan-friendly sweetness and slightly lighter flavor. The glaze will be a bit less robust, so keep the smoked paprika for depth.

Roasted butternut squash cubes and halved Brussels sprouts tossed with dried cranberries and herbs on a long white platter, showing caramelized browned edges on a light gray wooden surface.

Tips

Cut everything the same size: Aim for ½-inch squash cubes and similar-sized Brussels sprout halves so everything roasts through at the same pace. Larger chunks may brown outside before they soften inside, especially with dense squash.
Use a hot pan for better caramelization: Let the sheet pan preheat in the oven for a few minutes to jump-start browning on the vegetables. The quick sizzle when they hit the pan helps create those tasty caramelized edges.
Balance the sweetness: If your maple syrup is very sweet, add an extra pinch of Dijon or smoked paprika to keep flavors balanced. The gentle bite from mustard and spice keeps the dish from tasting like dessert.
Roast on convection if you have it: If your oven has a convection setting, use it at 375°F and start checking a few minutes earlier. The fan helps dry the surface faster, giving even deeper browning and crisp edges.
Make it ahead smartly: Roast the vegetables up to a day ahead, then reheat on a hot sheet pan to refresh the texture. Wait to add cranberries and nuts until reheating, so they stay plump and crunchy.

Nutrition Facts ^*

Energy	374	kcal
Protein	7	g
Total Fat	17	g
Carbohydrates	54	g
Dietary Fiber	10	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep the squash from turning mushy?: Use high heat and a large sheet pan so the vegetables roast, not steam. Spread them in a single layer and stop roasting once the squash is just fork tender. If some pieces feel soft, scoop them off the pan before finishing the rest.
Can I use frozen butternut squash?: You can, but the texture will be softer and slightly less caramelized. Roast the frozen cubes straight from the freezer and give them extra space on the pan. Expect a few more minutes of roasting time and stir gently so they do not break apart.
How can I make this without nuts?: Skip the pecans and add extra cranberries or roasted pumpkin seeds for crunch. Sunflower seeds also work well and keep the dish friendly for nut-free guests. Add seeds near the end of roasting so they toast but do not burn.
How long do leftovers keep, and how should I reheat them?: Store leftovers in an airtight container in the fridge for up to four days. Reheat on a parchment-lined sheet pan at 375°F until hot, about 10 minutes, to revive the roasted texture. You can also enjoy them cold over greens as a hearty salad.

Serving Suggestions

This colorful vegan side brings sweet, smoky, and tart flavors together in one cozy roasting pan.

For a full meal, spoon it over quinoa or farro and finish with extra toasted nuts or seeds for protein.

A drizzle of balsamic reduction or a few curls of orange zest adds brightness that cuts through the rich maple glaze.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.