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Butternut Squash, Apple, and Brussel Sprout Bake on a plate with rosemary and pecans.

Butternut Squash, Apple, and Brussel Sprout Bake

  • Author: Laurel
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American


Butternut Squash, Apple, and Brussel Sprout Bake is full of caramelized veggies, Fall inspired seasonings, and ready in 20 minutes with just one pan. Paleo, vegan, gluten free, grain free, and healthy!


  • 5 cups cubed squash
  • 1 apple, cut into cubes
  • 3 cups halved brussel sprouts
  • 2 tablespoons avocado oil
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup pecans, optional (as garnish)


  1. Preheat the oven to 425 degrees.
  2. Spread the squash, apple, and brussel sprouts out on a sheet pan. Drizzle on the oil and sprinkle on the herbs and spices. Toss to coat all the veggies in the oil and seasonings. Bake for 20 minutes or until the veggies are tender and caramelized.


  • Serving Size: 1/4 recipe
  • Calories: 123
  • Sugar: 10g
  • Sodium: 309mg
  • Fat: 1g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 4g

Keywords: roasted, vegetables, Fall, easy, 30 minute, side, gluten free, vegan, grain free, vegetarian, paleo, pecan, rosemary, cinnamon,