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brussel sprouts on a baking sheet

Garlic Chili-Maple Roasted Butternut Squash & Brussels Sprouts with Pomegranate + Gorgonzola

Delicious brussels sprouts and butternut squash tossed irresistible chili-maple sauce then roasted to perfection. Topped with sweet pomegranate seeds, zesty gorgonzola and crunchy pecans or walnuts if you'd like.
Course Gluten Free, Grain Free, Healthy, Salad, Side Dish, Vegetarian
Keyword butternut squash brussels sprouts
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Monique of AmbitiousKitchen.com


  • 1 pound brussels sprouts, halved, stems and yellow outer leaves removed
  • 4 cups cubed butternut squash (about 12 ounces)
  • ½ tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon chipotle chili powder (regular chili powder will work just fine)
  • ¼ teaspoon cinnamon
  • Salt and pepper, to taste
  • 1/2 cup pomegranate seeds
  • 1/4 cup gorgonzola crumbles
  • OPTIONAL: 1/4 cup chopped pecans


  1. Preheat oven to 400 degrees F. Add butternut squash and brussels sprouts to a large bowl.
  2. In a small bowl, whisk together olive oil, maple syrup, garlic, chili powder and cinnamon. Pour over squash and sprouts and toss to evenly distribute. 
  3. Pour on a baking sheet and spread out evenly. Roast in oven for 25-30 minutes or until squash is fork tender and sprouts are slightly crispy and caramelized. 
  4. Remove from oven, cool for a few minutes then immediately transfer to a large bowl. 
  5. Top with pomegranate seeds, gorgonzola crumbles and pecans, if desired. Serve immediately. I recommend doubling for a crowd!