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Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts

This colorful side will make a festive addition to any table. The sweetness from the cranberries and butternut squash perfectly complements the Brussels sprouts.

Total Time: 55 minutes

Serves: 10 people 

Prep Time: 15 minutes


  • 1-1/2 pounds Brussels sprouts, trimmed and cut in half

  • 3 cups diced, peeled and seeded butternut squash

  • 1/4 cup olive oil

  • 3 tablespoons butter

  • 1 large shallot, peeled and thinly sliced (about 1/4 cup)

  • 1/4 cup dry white wine

  • 1 cup Swanson® Chicken Broth

  • 1 tablespoon all-purpose flour

  • 1/3 cup sweetened dried cranberries

  • 1/3 cup toasted pine nuts


  1. Set the oven to 425°F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.

  2. Roast for 25 minutes or until the vegetables are lightly browned.

  3. Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.

  4. Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.

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