These Sautéed Brussels Sprouts with Roasted Butternut Squash are a simple, flavour-packed side dish that's perfect for everything from weeknight dinners to holiday meals. Tender Brussels sprouts are combined with caramelised roasted butternut squash to create a delicious mix of sweet and savoury flavours.
Roasting the butternut squash brings out its natural sweetness, while the Brussels sprouts are gently cooked until tender, creating a side dish that's full of colour, flavour and texture. It's easy to prepare, uses simple pantry ingredients and pairs beautifully with chicken, beef, pork, turkey or your favourite vegetarian mains.
Calories in Sauteed Brussels Sprouts with Roasted Butternut Squash
This recipe serves 4 and is 217 calories per serving
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Brussels Sprouts: Thinly slice or shred the Brussels sprouts so they cook quickly and evenly. They become wonderfully tender while still retaining a little bite.
- Garlic: Freshly crushed garlic adds plenty of flavour and pairs perfectly with both the Brussels sprouts and butternut squash.
- Chicken or Vegetable Stock: Used to gently cook the Brussels sprouts while adding extra flavour. Use vegetable stock to keep the dish vegetarian.
- Butternut Squash: Roasting the butternut squash brings out its natural sweetness and creates delicious caramelised edges. Cut it into evenly sized cubes for even cooking.
- Paprika: Adds a warm, smoky flavour and enhances the natural sweetness of the squash.
- Salt and Black Pepper: Simple seasoning that brings all the flavours together.
- Olive Oil Spray: A light spray helps the butternut squash roast until beautifully golden and caramelised without using lots of oil.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This Brussels sprouts and roasted butternut squash side dish is easy to adapt with different vegetables, seasonings and toppings.
- Swap the Brussels sprouts: Shredded green cabbage, Savoy cabbage or kale all work well in place of the Brussels sprouts.
- Try different vegetables: Sweet potato, pumpkin, carrots or parsnips can be used instead of, or alongside, the butternut squash.
- Change the seasoning: Smoked paprika, garlic powder, onion powder, chilli flakes, Cajun seasoning or Italian mixed herbs all add a different flavour.
- Add fresh herbs: Fresh thyme, sage, rosemary or parsley pair beautifully with the roasted vegetables.
- Add cheese: Finish with freshly grated Parmesan, a vegetarian Italian-style hard cheese, crumbled feta or goat's cheese just before serving.
- Add crunch: Sprinkle over toasted pecans, walnuts or pumpkin seeds for extra texture.
- Boost the flavour: Stir through some crispy bacon or cooked pancetta before serving if you're not keeping the dish vegetarian.
- Finish with balsamic: A drizzle of balsamic glaze or balsamic vinegar just before serving adds a delicious sweet and tangy finish.
Serving Suggestions
These Sautéed Brussels Sprouts with Roasted Butternut Squash make a delicious side dish for a wide variety of meals.
Serve them alongside your favourite chicken, turkey, pork, beef or lamb dishes, or pair them with meatloaf, sausages or grilled salmon. They're also a wonderful addition to Sunday roasts, Thanksgiving and Christmas dinners, adding plenty of colour and flavour to the table.
Complete the meal with roasted potatoes, mashed potatoes or rice, and a generous helping of rich gravy if serving with a roast. They also pair beautifully with other roasted vegetables for a simple, vegetable-packed dinner.
Storing, Freezing and Reheated
To Store: Allow the vegetables to cool completely, then transfer them to an airtight container and refrigerate for up to 4 days.
To Freeze: Once cooled, transfer to a freezer-safe container or bag and freeze for up to 3 months.
To Reheat: Reheat from the refrigerator in a frying pan over a medium heat until heated through, or warm in the oven or air fryer at 180°C (350°F) for 8-10 minutes. From frozen, reheat in the oven at 180°C (350°F) until piping hot throughout, or microwave until fully heated.
More Side Dish Recipes
Looking for some more side dish ideas? Check out these:
See more Side Recipes →
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All recipes on Slimming Eats have estimated nutritional information for your convenience.
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Recipe Card
Sautéed Brussels sprouts with Roasted Butternut Squash
These Sautéed Brussels Sprouts with Roasted Butternut Squash are a simple, flavour-packed side dish that's perfect for any main meal.
Ingredients
- 350g (12.5oz) of Brussels sprouts. sliced thinly
- 2 cloves of garlic, crushed
- ½ cup (120ml) of chicken or vegetable stock
- 1 small butternut squashed, peeled and diced (approx 650g/22.9oz)
- 2 teaspoon of paprika
- salt and black pepper
- cooking oil spray
Instructions
- Preheat oven to 180c fan, 200c, 400f or gas mark 6
- Add cubed butternut squash (don't cube too big as it will take longer to cook) to a bowl, along with the paprika.
- Spread out on a baking tray lined with parchment paper.
- Season over the top with some salt and black pepper.
- Spray over the top with cooking oil spray, place in the oven and roast for approx 30-40 minutes until slightly softened and caramelised on the outside.
- When the butternut squash is almost ready
- Spray a deep frying pan with some cooking oil spray
- Add the sliced Brussel sprouts and garlic and fry for a couple of minutes to infuse the garlic flavour.
- Add the stock a little bit at a time, stirring until it reduces down, keep repeating this process until all the stock is gone. Season with salt and black pepper
- Once the butternut squash is ready, add into the pan with the Brussel Sprouts and toss all together.
- Serve and enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free/Dairy Free Friendly - use gluten free stock
- Vegan and Vegetarian Friendly - use vegetable stock
- ❄️ Freezer Friendly - see storing, freezing and reheating
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Nutrition Information
Yield
4Serving Size
1 servingAmount Per Serving Calories 124Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gSodium 116mgCarbohydrates 31gFiber 7gSugar 7gProtein 5g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
Richard says
Hello. I notice that this recipe is suitable for freezing. How would you reheat it, from frozen or defrost first? Thanks in advance, it looks lovely!