Holiday’s are a time for celebration and indulgence. It’s also a time for creating and savoring dishes that capture the essence of the season. One such dish that will undoubtedly steal the show at your holiday gatherings is this Air Fryer Butternut Squash and Brussels Sprouts With Candied Pecans.
Bringing Vibrant Colors to Your Table
First and foremost, let’s talk about the visual appeal of this dish. The combination of vibrant orange butternut squash and deep green Brussels sprouts is a sight to behold. It’s a festive and inviting medley that will instantly elevate your holiday table.
An Effortless Recipe
The beauty of this recipe lies not only in its appearance but also in its simplicity. With just a few steps, you can create a dish that’s both flavorful and eye-catching. Here’s how to do it:
- Begin by dicing a small butternut squash into tiny cubes. The smaller, the better. This ensures even cooking and a delightful texture.
2. Halve a pound of Brussels sprouts. These little cruciferous gems are not only delicious but also packed with nutrients.
3. Toss the diced butternut squash and halved Brussels sprouts in a mixture of olive oil, nutmeg, and ground cinnamon. These spices add warmth and depth to the dish.
4. Air fry the seasoned vegetables at 390°F for 10 minutes, giving them a quick shake halfway through. This cooking method guarantees that they turn out delightfully crispy and roasted.
What if I Don’t Have An Air Fryer?
Not to worry! I’ve linked the one that I have here. I absolutely LOVE it and I’ve had it for 3 years and it’s good as new.
If you aren’t ready for a new purchase, I totally get it! You can roast the veggies on a parchment lined baking sheet at 350 for 20 minutes, stirring half way through.
If you need a baking sheet or parchment paper, don’t worry you can got those here.
The Magic of Maple-Glazed Pecans
While your vegetables are air frying, you’ll prepare the pièce de résistance: maple-glazed pecans. In a pan, melt butter and stir in maple syrup and a touch of soy sauce for that perfect balance of sweet and savory. Then, add pecans and Craisins, stirring until they’re beautifully candied.
A lot of people ask me about my pans. I use caraway brand pans and I’ve had then for the last year. I absolutely love them. They really are non-stick and are still as good as new 365 days later +! You can take a look at them here!
The Grand Finale
The moment of truth arrives when you pour this sweet and crunchy mixture over the air-fried Brussels sprouts and butternut squash. Toss everything together, and the result is a dish that’s as delicious as it is visually stunning.
An Instant Classic for the Holidays
What makes this recipe truly special is that it’s not just a side dish for the holidays; it’s a side dish for the ages. The combination of flavors and textures is so enticing that you’ll find yourself craving it year-round. Whether it graces your Thanksgiving table or becomes a weeknight dinner favorite, this dish has that timeless quality.
It’s The Real Deal!
The Maple Pecan Butternut Squash and Brussels Sprouts recipe is a culinary masterpiece that embodies the spirit of the holidays. Its effortless preparation, stunning appearance, and unforgettable flavors make it a must-try for any festive occasion. Your house will be filled with the warm, inviting aroma of roasted vegetables, and your guests will be wowed by the unforgettable taste.
This holiday season, make room on your table for a dish that will leave a lasting impression. Try these Maple Pecan Butternut Squash and Brussels Sprouts and embark on a culinary journey that will have you returning for seconds, thirds, and beyond. Cheers to a holiday table filled with delicious memories!
FOR MORE INEXPENSIVE HOLIDAY RECIPES CHECK OUT THESE VIDEOS:
- $17 Easter Dinner
- 13 of the Best Easter Recipes
- 3 $20 Thanksgiving Menus! Mix and match or choose your favorite!
MORE THANKSGIVING RECIPES TO TRY:
- A Twist On Oprah’s Million Dollar Deviled Eggs (Deviled eggs are a must in my house!)
- Slow Cooker Turkey Tenderloin (perfect for a smaller gathering)
- 13 Amazing Easter Recipes Worth Trying!
Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans
- Total Time: 25 minutes
Description
The Maple Pecan Butternut Squash and Brussels Sprouts dish is a feast for the senses, both visually and gastronomically. Roasted to perfection, the vibrant colors of the butternut squash and Brussels sprouts combine harmoniously with the sweet candied pecans and tangy Craisins. This side dish is a guaranteed showstopper at any holiday gathering.
Ingredients
- 1 small butternut squash, diced into small cubes
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ground cinnamon
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 teaspoon soy sauce
- 1/3 cup pecans
- 1/4 cup Craisins (dried cranberries)
Get Recipe Ingredients
Instructions
- Preheat your air fryer to 390°F (200°C).
- In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Toss them with olive oil, nutmeg, and ground cinnamon.
- Place the seasoned vegetables in the air fryer basket and air fry for 10 minutes. Shake or stir them halfway through.
- Continue air frying for an additional 5 minutes, or until the vegetables are crispy and roasted.
- While the vegetables are air frying, in a pan, melt the butter, then mix in maple syrup and soy sauce.
- Add pecans and Craisins to the pan and stir until they’re coated and candied.
- Pour the pecan and Craisin mixture over the air-fried Brussels sprouts and butternut squash.
- Toss to combine and serve immediately.
- Prep Time: 15
- Cook Time: 10
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This looks wonderful. If I don’t have an air fryer, I’m assuming you can roast them in the oven?? Thanks much for sharing, and I look forward to browsing through your other yummy recipes.
Hi Mary! Yes, you can roast them in the oven. Others have tried 350 for 20 minutes stirring half way through and said that worked well. I do still need to try that for myself to be sure. Enjoy!
I was wondering if this could be made ahead of time?
Hi Terri, I made this and ate it for a few days after! I microwaved mine and I thought it was quite good! But I think you could put it in a pan and warm at 350 for 15 minutes- just make sure it’s at room temp before putting it in the oven. Enjoy!