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Glazed Butternut Squash with Brussels Sprouts

Prep time
30 mins
Entrée | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free

Adapted from Jen Hoy on


Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.


3 Tolive oil (or untoasted sesame oil)
1 shallot (large, sliced)
1 lbBrussels sprouts (stems trimmed, and cut vertically in half)
1 lbbutternut squash (peeled and cut into 1/2" chunks - about 2 cups)
1 cvegetable stock (optional - you can also use water if need be)
1 cnchickpeas (cooked)
2 trosemary (fresh, chopped)


In a large, deep skillet with a tight fitting lid, warm the olive oil and shallot. Add Brussels sprouts and squash. Saute for about 1 minute.

Add stock or water and sprinkle with sea salt, and bring to a boil over medium-high heat.

Cover the pan and reduce the heat to low. Allow to simmer for 5-10 minutes, until the sprouts and squash are tender. Do not stir!

Add chickpeas and rosemary. Raise the heat to medium-high and cook off the remaining liquid (again, don't stir!) Allow the squash and Brussels sprouts to lightly brown without stirring.

Serve warm or room temperature. Enjoy!