The Best Balsamic Butternut Squash and Brussels Sprouts

Balsamic butternut squash and brussel sprouts are a fragrant medley of fall and winter vegetables cooked right on the stove top. This fall vegetable skillet features cold weather favorites like squash, Brussels, and tart green apples, all tossed in a bright tangy orange balsamic vinegar. The perfect side dish for holiday meals!

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Orange Balsamic Fall Vegetable Skillet with butternut squash, Brussels sprouts, and apples.

This easy, one pan dish makes the perfect side dish on Thanksgiving or Christmas without taking up any room in the oven or demanding that you stand there and watch it very closely.

Nope.

This side dish isn’t needy.

It doesn’t mind if you have to pay attention to other food, or have a toddler hanging off your leg.

It’s pretty low maintenance and forgiving.

And the results of making this balsamic butternut squash and brussels sprouts are just as delicious as roasted Brown Sugar Butternut Squash (with Cinnamon) but without using valuable oven space at the holidays.

#Winning.

Ingredients and Kitchen Tools

• Apples– Granny smith apples are perfect in this.
• Onions– Small, sweet onions
• Brussels sprouts– Trim the bottoms off and cut them in half.
• Small Butternut squash– Make it easy on yourself and get the precut kind.
• Dried cranberries– Craisins
• Seasoning– Crushed garlic cloves, fresh sage, salt and pepper
• Balsamic vinegar
• Butter and olive oil
• Orange zest

You’ll also want some basic kitchen tools and supplies including:

• A large skillet
• Garlic press
• Microplane
• Cutting board and knife

How to Make Balsamic Butternut Squash and Brussels Sprouts on the Stove

1. Prep the veggies.

Wash the veggies, and dice the onions and apples.

Then cut the ends off of the Brussels sprouts and chop the squash into equal pieces. Toss them into a large bowl and drizzle them with olive oil and balsamic.

2. Saute the onions.

Add the butter to a large skillet over medium heat.

When the butter melts, add the onion, pressed garlic cloves, and sage leaves.

Cook, sauteeing until the onion begins to get translucent.

3. Add the rest of the ingredients.

Add everything else to the pan except for the craisins.

Cook, stirring regularly but not consistantly until the balsamic reduces and the veggies soften and caramelize, about 20 minutes.

Remove from the heat and stir in the orange zest and craisins.

Discard the wilted sage and garnish with fresh sage.

Serve and enjoy.

Can I make balsamic butternut squash and brussels sprouts in the oven?

Yes!

To do it, add all the chopped veggies and apples to a large bowl and toss it with the olive oil, balsamic, and seasonings.

Pour it into a cast iron skillet and spread the veggies and apples out evenly.

Then dot butter on top of the veggies.

Roast the skillet in a 400 degree oven for 25 to 30 minutes, turning the veggies about half way through cooking.

When the veggies are soft and the balsamic mixture has cooked down some, remove it from the oven.

Pull out the sage, toss with craisins, and grate orange zest on top.

Serve and enjoy!

FAQs

Tips and Tricks

• If you buy the precut squash from the grocery store, you will probably need to cut the pieces in half or even thirds.
• Want to skip the craisins and add something fresh instead? Go for pomengranate arils. They have a similar sweet tart flavor that would be *chef’s kiss* perfection in this.
• When you add your orange zest, make sure not to grate the white part. It’s bitter and not so tasty.
• For super pretty presentation, add a few thinly sliced orange slices on top.
• Save your butternut squash seeds and use them to make roasted butternut squash seeds.

Other Holiday Side Dishes

• Garlic and Herb Roasted Carrots
• Mascarpone Mashed Potatoes with Rosemary Butter
• Air Fryer Asparagus with Parmesan Cheese
• The Best Classic Homemade Stuffing
• Apple Sage Stuffing (Stuffing with Apples)
• The Best Easy Fried Apples
• Garlic Roasted Green Beans
• Instant Pot Cranberry Sauce
• Cranberry Apple Crumble
• The Best Roasted Garlic Mashed Potatoes
• Instant Pot Mashed Potatoes
• Roasted Garlic Parmesan Brussel Sprouts
• Brown Sugar Butternut Squash (with Cinnamon)
• Maple Brown Butter Skillet Cornbread
• Garlic Herb Ciabatta Stuffing (Vegetarian Stuffing Recipe)
• Roasted Spiced Butternut Squash Savory Butternut Squash Recipe

Main Dishes to Serve with Balsamic Butternut Squash and Brussels Sprouts

• Instant Pot Ham with Honey Glaze
• Garlic Butter Basted Turkey
• Best Ever Apple Cider Turkey Breast for the Holidays
• Garlic Roasted Turkey Breast
• Instant Pot Roast Beef with Apple Cider Gravy

You could also turn this into a meal in and of itself!

To keep it vegetarian, just serve it as is over rice or quinoa.

Or, you could add chicken like we do in this Autumn Chicken Skillet or this Parmesan Balsamic Chicken and Brussel Sprouts Skillet or Balsamic Pomegranate Chicken Skillet.

Did you make this? Let me know!

Did you make this BALSAMIC BUTTERNUT SQUASH AND BRUSSELS SPROUTS or any other recipe on my site? Leave me a comment below and let me know how you liked it. And make sure you follow along with me on Facebook, Pinterest and Instagram to see everything we’ve got going on.