Roasted Brussels & Butternut Squash with Dijon

This is by far my easiest and most favorite Fall dish right now. I seem to always have these ingredients on hand so putting them all together is quite easy. I think I’m actually quite obssessed with sprouts right now. Funny because I HATED them as a kid and thought they smelled like farts when cooked. Okay, maybe they still smell a little like farts but those little farts are tasty! Despite the sprouts overdose in my household lately, I would gladly indulge in this as a side dish or mixed in with meat. I happen to really love it with turkey.


Roasted Brussels & Butternut Squash with Dijon
Prep time
Cook time
Total time
Serves: 4
  • 1lb butternut squash, peeled and cut into chunks (or buy pre-cut and packaged)
  • llb Brussel sprouts, trimmed and sliced in half
  • 2 tbsp oil, I used avocado oil
  • salt and pepper
  • ¼ cup dried cranberries
  • 1½ lb ground turkey* optional
  • dash of sage, thyme, salt and pepper
  • 4 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 4 tbsp chosen foods oil blend
  • pinch of salt
  • pinch of pepper
  1. Preheat your oven to 450 degrees.
  2. Place the butternut squash chucks and brussels on a baking sheet. Coat with oil and sprinkle with salt and pepper.
  3. Roast for 20-30 mins, flipping over half way through the cooking time.
  4. Optional: While veggies are roasting, heat a nonstick skillet to medium and pan fry ground turkey, crumbling as it cooks. Add seasoning to your liking. I used sage, thyme and some salt and pepper.
  5. During the last few minutes, sprinkle in the cranberries to warm.
  6. Prepare dressing by whisking vinegar, dijon, oil and s&p during final minutes of roasting time.
  7. Layer a deep bowl with warm veggies and top with ground turkey. Drizzle dressing over top. You may omit the turkey and just serve as a veggie side dish.


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