Butternut sprout casserole: The Holiday Series

Alrighty-roo, the Holiday Series in full-force and Thanksgiving is fast approaching. I have to be honest… I thought we had another full week until Thanksgiving [whoops], but nope. So if Thanksgiving (or friends-giving) has snuck up on you the way it has snuck up on me, here’s a tasty recipe that will make it seem as though you’ve been planning your recipe for months.  This recipe isn’t the fastest, but it’s bursting with autumn flavors and is a nice spin on a traditional vegetable dish. This recipe as I made it is vegetarian, refined sugar-free, gluten-free, and can be made vegan (although I highly encourage using butter to caramelize your onions). Lastly, you may also add bacon to this recipe-although that is not how I roll. It’s fine if that’s how you roll, but I can’t tell you exactly how it’ll turn out.

Prep Time: 1 hour 
Cook Time: 35 minutes


  • One medium butternut squash, peeled and diced into ~1 inch cubes
  • 1.5 cups of red grapes halved
  • 4 cloves of garlic minced
  • 1.5 lb of Brussels sprouts peeled and halved (I’ll share more details about this in a bit)
  • 3 Tbsp of olive oil
  • 1 tsp of paprika
  • salt & pepper to taste
  • 2 medium red onions diced
  • 2 Tbsp of butter (substitute olive oil for vegan recipe)
  • 1/2 Tbsp of honey (substitute 1 tsp of sugar for vegan recipe)
  • 1 Tbsp of pure maple syrup


Veggie Prep:

  1. Preheat oven to 425 degrees
  2. Peel and dice butternut squash into ~1 inch cubes and place in a large mixing bowl with grapes, and minced garlic
  3. Prep Brussels sprouts by cutting off the stem, peeling the leaves off (and set aside in a separate bowl for Brussels sprouts salad), and cutting in half. The gargantuan sprouts can be cut into quarters and place chopped sprouts into the same large mixing bowl
  4. Toss vegetables with olive oil, paprika, and salt & pepper until evenly coated

Caramelizing the onions:

  1.  Place diced onions and butter into a sauce pan and sauté over medium heat for roughly 5 minutes
  2. Add 1/2 Tbsp on honey and sauté until caramelized (about 10 more minutes)

Creating the butternut sprout magic:

  1. Place coated vegetables and caramelized onions in a 9″x13″ baking dish and mix thoroughly
  2. Drizzle with pure maple syrup
  3. Place in the oven for 30-35 minutes


(veggies pre-roasting magic)

The butternut sprout casserole will be finished once sprouts have a brown crispiness to them and the squash feels tender (check this using a fork). As I mentioned before, this dish is full! of flavor, and the caramelized onions are the best accent to the fruit and vegetable combo. I know that this dish sounds a little “out there” compared to your traditional casseroles, meat, and potatoes, but if you’re apprehensive about trying a new dish, Thanksgiving/Christmas is the perfect time to take a risk. In a room full of different palates, I can promise that people will be dying to take home any leftovers (if there are any). I love, love, love the fall flavors, seasonal veg, and abundance provided by this dish. Share your experience with this dish below, and keep an eye out for plenty more recipes on the Holiday Series.

I hope everyone has a fantastic Thanksgiving week filled with fall foods, family, friends, and belly laughs.