Roasted Brown Butter Butternut Squash, Apples and Brussels Sprouts

Roasted Lemon Brown Butter Butternut Squash, Apples and Brussels Sprouts

A medley of fall vegetables roasted and seasoned with the nutty flavor of brown butter and all the brightness of lemon zest.

In the mix are the sweet, tart and pungent flavors of butternut squash, brussels sprouts, apples, onions and garlic. My favorite flavors of the season.

Brown butter is simply butter that’s been cooked until it turns a rich caramel color. It has a deep, distinct flavor that is unforgettable and turns everything it touches to gold.

Roasting vegetables brings out the best in them. Their natural sweetness caramelizes and they get all crusty and golden brown on the outside. They play well with the brown butter. Like best friends.

This is a forgiving recipe you can change to suit your taste. If you don’t like the idea of mushy, cooked apples leave them out. You can use a different type of squash too. Have cranberries on hand? Toss them in. Fresh or dried they would be very welcome here.

Butternut Squash, Brussels Sprouts and Apples

Roasted Brown Butter Butternut Squash, Apples and Brussels Sprouts

Rating: 51

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 4-6 servings as a side dish

Roasted Brown Butter Butternut Squash, Apples and Brussels Sprouts


5-6 cups butternut squash, cubed
1 pound brussels sprouts, cut in half if big
2 apples, cut into thick wedges
1 small red or yellow onion, cut into thick strips
1 tablespoon thinly sliced garlic
2 tablespoons olive oil
the zest of 1 lemon, just the yellow not the white pith
coarse salt and fresh black pepper
4 tablespoons butter
1 tablespoon fresh chopped herbs like sage or thyme


  1. Preheat oven to 400 degrees F. Grease a large baking sheet w/sides or a roasting pan.
  2. In a large mixing bowl toss squash, sprouts, apples, onion and garlic with olive oil, lemon, 1 teaspoon coarse salt and a few cracks of fresh black pepper. Spread out on roasting pan and bake until tender 40 - 50 minutes.
  3. Meanwhile add the butter to a small saucepan over medium heat. Cook until butter turns amber - kind of like the color of toast. Stir the butter occasionally - it will foam up first and you may see some sediment on the bottom of the pan - leave that behind. It should take about 5 minutes. It's easy to burn so watch carefully.
  4. Once the vegetables are done remove from oven and sprinkle the fresh herbs over top then pour the brown butter over them, toss and season to taste if needed. Serve immediately.

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