If you’re searching for a vibrant, flavor-packed dish that embraces everything wonderful about fall, look no further than Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts. This dish is equal parts cozy comfort and show-stopping side, with caramelized veggies, sweet hints of real maple syrup, nutty crunch, and creamy pops of feta that make every bite simply irresistible.
Ingredients You’ll Need
The magic of Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts is that it’s truly greater than the sum of its parts. Each ingredient plays an important role, offering different textures and flavors—from golden, sweet squash to tangy feta and earthy walnuts—that create delicious harmony together.
- Butternut squash: Choose a ripe, firm squash for cubes that roast up sweet and caramelized.
- Brussels sprouts: Trim and halve these for crisp-tender edges and rich, earthy flavor.
- Olive oil: Helps veggies roast beautifully and deepens their natural flavors.
- Salt and freshly cracked black pepper: The essential duo that wakes up all the vegetables in this dish.
- Pure maple syrup: Real maple adds warmth and a hint of sweetness that’s absolutely delicious with roasted veggies.
- Dijon mustard (optional): Whisk this into your glaze for a subtle, tangy bite—highly recommended!
- Smoked paprika (optional): This brings gentle smokiness and gorgeous color to the glaze.
- Feta cheese: Crumbled feta offers creamy, salty pops that contrast beautifully with the sweet and savory notes.
- Walnuts: Toasting them unlocks deep nuttiness and crunchy texture—don’t skip this.
- Fresh thyme or parsley: A fresh, herbal garnish brightens up the whole dish at the very end.
How to Make Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts
Step 1: Prep Your Pan and Preheat the Oven
Begin by cranking your oven up to 200°C (400°F), the key temperature for getting those beautifully caramelized edges. Line a big baking tray with parchment paper—clean-up will be an absolute breeze, and you won’t risk any sticky maple residue!
Step 2: Toss and Season the Vegetables
In a large mixing bowl, combine your cubed butternut squash and halved Brussels sprouts. Give them a nourishing drizzle of olive oil, sprinkle generously with salt and cracked black pepper, and toss so every veggie is coated. Spread these out in a single layer on your tray—crowding the pan will steam rather than roast them, so space is your friend here for maximum golden color.
Step 3: Roast to Perfection
Slide your tray into the hot oven and let the veggies roast for about 25 to 30 minutes. Flip them once during cooking so they don’t stick and caramelize evenly. What you’re looking for: squash that’s fork-tender and Brussels sprouts with crisp, toasty edges.
Step 4: Make and Add the Maple Glaze
While the vegetables are roasting, whisk together the pure maple syrup, Dijon mustard, and smoked paprika in a small bowl. Once the veggies are golden, drizzle this fragrant glaze over them right on the tray, then gently toss everything to coat. Pop the tray back in for a final five minutes in the oven to let the glaze soak in and get a touch sticky.
Step 5: Finish and Serve
Transfer your glistening Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts to a serving platter. Top with a generous sprinkle of crumbled feta, toasted walnuts, and a shower of fresh thyme or parsley. Serve straight away while everything is warm and the feta is just starting to melt into the veggies—it’s pure magic!
How to Serve Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts
Garnishes
This dish loves a flourish of fresh herbs, so don’t be shy with the final sprinkle of thyme or flat-leaf parsley. If you want to go the extra mile, a pinch more smoked paprika or a few twists of black pepper on top adds visual pop and a little extra oomph.
Side Dishes
Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts shines beside roasted meats, but is also right at home next to grain salads or a simple bowl of wild rice. For a vegetarian meal, serve it over warm quinoa, couscous, or alongside crusty bread to soak up every bit of that maple glaze.
Creative Ways to Present
You can create individual bowls with a bed of greens, then spoon the roasted veggies over the top for a stunning salad. Or, for parties, try serving Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts as colorful crostini on toasted bread slices—it makes for an unforgettable appetizer!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then transfer them to an airtight container. They’ll stay fresh in the fridge for up to four days, making them perfect for lunches or a quick, nourishing snack.
Freezing
While the feta and walnuts are best added fresh when serving, you can absolutely freeze the roasted squash and Brussels sprouts (without the toppings). Simply cool completely, seal tightly, and freeze for up to one month. Thaw in the refrigerator before reheating.
Reheating
To keep those veggies from getting soggy, reheat Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts in a hot oven or a skillet until warmed through. Add the feta, walnuts, and herbs just before serving for the best flavor and texture.
FAQs
Can I use a different type of squash?
Absolutely! While butternut is sweet and creamy, delicata, acorn, or even kabocha squash work beautifully in Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts. Just adjust the roasting time if needed depending on how dense the squash is.
What if I don’t have smoked paprika?
No worries—while the smoked paprika adds a subtle depth, you can skip it or try a pinch of regular paprika, cayenne for spice, or even a hint of ground cumin for something unique. The dish will still be delicious without it.
Is there a vegan version of this dish?
Yes! Simply leave out the feta or swap it for a plant-based alternative. The rest of Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts is naturally vegan, so it’s an easy adaptation.
Can I make Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts ahead of time for a holiday meal?
Definitely. You can roast the veggies and make the glaze a day in advance. When ready to serve, reheat the veggies, re-toss with glaze if needed, and add the feta, walnuts, and herbs just before taking it to the table. It holds up beautifully for entertaining.
What’s the best way to toast walnuts?
For the best flavor, place walnuts in a dry skillet over medium heat, stirring occasionally, until they smell nutty and turn golden (about 4-5 minutes). Let them cool before chopping and sprinkling over your Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts.
Final Thoughts
If you’re ready to win over every veggie skeptic and add something truly show-stopping to your table, give Maple-Roasted Squash & Brussels Sprouts with Feta & Walnuts a try. The flavors are irresistible, the colors are gorgeous, and it might just become your new go-to for gatherings and cozy nights alike!
