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Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese is a vibrant dish that combines earthy flavors with a touch of sweetness. The caramelized butternut squash pairs perfectly with tender Brussels sprouts and zucchini, all drizzled with maple syrup and sprinkled with creamy goat cheese. Perfect for holiday gatherings or cozy weeknight dinners, this recipe is sure to impress your family and friends.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 2 medium zucchinis, chopped (about 2 cups)
  • 1 lb fresh Brussels sprouts, halved
  • 1 lb butternut squash, peeled and cubed
  • 1/4 cup pure maple syrup
  • 1/2 cup walnuts, chopped
  • 4 oz goat cheese, crumbled
  • 3 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Chop zucchini, Brussels sprouts, and butternut squash into bite-sized pieces.
  3. In a large bowl, toss the vegetables with olive oil, salt, and pepper until well coated.
  4. Spread the veggies on a parchment-lined baking sheet in a single layer.
  5. Sprinkle chopped walnuts over the vegetables and drizzle maple syrup on top.
  6. Roast for 25-30 minutes, stirring halfway through until golden brown.
  7. Remove from oven and sprinkle crumbled goat cheese before serving.
  • Author: Stefanie Weber
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1 cup (200g)
  • Calories: 290
  • Sugar: 8g
  • Sodium: 85mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 10mg

Keywords: For extra flavor, consider adding herbs like thyme or rosemary. Swap walnuts for pecans or almonds for a different crunch. Store leftovers in an airtight container for up to three days; reheat at 350°F (175°C).