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!

Fall Vegetable Skillet: Perfect for Thanksgiving or Christmas and full of butternut squash and Brussels sprouts and a bright fragrant orange balsamic glaze.
Balsamic butternut squash and brussels sprouts: Perfect for Thanksgiving or Christmas
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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

Orange Balsamic Fall Vegetable Skillet with butternut squash, Brussels sprouts, and apples.
Balsamic Butternut Squash and Brussels Sprouts
  • 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:

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

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

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

How do you make squash taste better?

It’s all in the preparation! This goes for Brussels sprouts and pretty much any other veggie. This squash is fantastic because of the sticky, slightly sweet, tangy orange balsamic glaze.

Can I make this sweeter? How?

Yes! If you want it a bit sweeter and less savory, you could add 2 to 4 tablespoons of maple syrup.

Storing leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

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

Main Dishes to Serve with Balsamic Butternut Squash and Brussels Sprouts

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!

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Orange Balsamic Fall Vegetable Skillet: Perfect for Thanksgiving or Christmas

Balsamic Butternut Squash and Brussels Sprout Skillet

Keyword: balsamic butternut squash and brussels sprouts
Servings: 6 servings
Author: Nathan Horst

Ingredients

  • 3 Tablespoons butter
  • 2 sage leaves
  • 2 apples- chopped into large bite sized pieces
  • 1 12 ounce bag of brussel sprouts- cleaned and cut in half
  • 1 small butternut squash- cut into small pieces
  • 2 small onions- diced
  • 4-6 garlic cloves
  • 1 cup balsamic vinegar
  • 1/3 cup olive oil
  • salt and pepper to taste
  • 1 cup of craisins
  • the zest of half an orange

Instructions

  • Melt butter over medium heat and add the sage leaves.
  • Add the chopped apples, butternut squash, and cleaned and chopped brussels sprout to large bowl.
  • Add olive oil and balsamic vinegar to the large bowl and toss. Set the bowl aside.
  • Chop onions into bite size or smaller pieces and add to the pan. Salt and pepper the onions.
  • Crush garlic into the onions. Cook onions for about 5 minutes.
  • Pour bowl into the large pan and bring to a simmer.
  • Add more salt and pepper, if desired, and add garlic powder and stir.
  • Simmer pan for about 20 – 30 minutes.
  • Remove from the heat when the veggies are soft and the balsamic turned into more of a glaze. Zest half an orange over the hot vegetables.
  • Toss with craisins to finish.
  • Serve and enjoy!

Notes

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33 Comments

    1. Haha, so did my 2 year old. She immediately grabbed them off the platter and started eating them when I brought it to the table.

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