Description
Discover the perfect roasted zucchini and butternut squash side that blends sweet autumn vegetables with crunchy walnuts, warm cinnamon, and a drizzle of maple syrup. This easy 30‑minute recipe features caramelized zucchini, buttery butternut cubes, and a finishing touch of tangy balsamic glaze and creamy goat cheese. Ideal for dinner parties, holiday meals, or a quick weekday supper, it delivers vibrant color, comforting flavor, and a nutritious boost in every bite. Serve warm for cozy comfort.
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 2 cups Brussels sprouts, halved
- 1 medium zucchini, sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup walnuts, roughly chopped
- 2 tbsp maple syrup
- 4 oz goat cheese, crumbled
- 1 tbsp balsamic glaze (for drizzling)
- Fresh thyme (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl toss squash, Brussels sprouts, and zucchini with olive oil, salt, and cinnamon.
- Spread vegetables on the sheet in a single layer.
- Roast 25‑30 minutes, stirring halfway.
- During last 5 minutes add walnuts and drizzle maple syrup.
- Remove, crumble goat cheese, drizzle balsamic glaze, garnish with thyme.
Notes
- For a spicier twist
- add a pinch of cayenne. Use feta instead of goat cheese for a sharper flavor. Leftovers reheat well in a 350°F oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Roasted Zucchini and Butternut Squash, roasted zucchini recipe, roasted butternut squash side, autumn vegetable side dish, easy vegetable side, how to roast zucchini, fall dinner ideas, vegetarian side recipes