This show stopper of a side dish is as delicious as it is gorgeous, with lots of savory flavor and great texture. Made with simple ingredients, this Broccoli Butternut Side Dish is easy enough for a Fall weeknight dinner, but fancy enough for Thanksgiving or any dinner party.
Another favorite broccoli side dish to try: Garlic Roasted Broccoli
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Why we love this dish
- So much nutrition packed into a vegetable side dish: Two veggies! Healthy oils! Fiber! Heart-healthy nuts (optional but delicious)!
- It's very hands-off since it goes in the oven for ~20-25 minutes. Use store-diced butternut squash and pre-cut broccoli florets for a shortcut,.
- SO tasty. The roasted flavors of broccoli and butternut squash go so well together with the Parmesan and lemon juice.
- How pretty is it?! I love the presentation here. It definitely gets oohs and ahhs at the Thanksgiving table.
- You can adjust the flavor profile of this dish with so many variations. You can add different seasonings and toppings See my "Kate's cooking tips" section below for ideas!
More easy delicious side dishes to try: Potatoes with Bacon in Foil
Ingredients
- 1 small butternut squash (1.5 pounds, peeled cubed)
- 1-2 broccoli heads, cut into florets (~1 pound)
- 2-3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or other dried herbs of your choice)
- ½ teaspoon salt, or more to taste
- ¼-½ teaspoon black pepper
- ¼ cup freshly grated Parmesan, plus extra for garnish (not the stuff out of the green container)
- ¼-½ cup seasoned salted chicken broth (I like using a tiny bit of Better than Bouillon chicken paste + ¼-½ cup water)
- 1-2 lemon wedges, for serving
- optional: chopped nuts, fresh thyme leaves, for serving
More hearty healthy side dishes to try: Rosemary Garlic White Beans
Equipment
- Large baking sheet (or 2 medium sheets, try not to crowd the sheet)
- Parchment paper
- Blender
More healthy butternut squash recipes from Good in the Simple: Butternut Squash Kale Pasta
Instructions
Preheat oven to 425F. Line a baking sheet with parchment paper.
Place the cubed butternut squash on one half of the prepared baking sheet and the broccoli florets on the other.
Drizzle olive oil all over the butternut squash and broccoli. Season both vegetables with garlic powder, thyme, salt, and pepper (sprinkle each seasoning on, don't dump it in one spot).
Add the Parmesan over the broccoli only.
Use your hands to rub the oil and seasoning all over the butternut squash, then spread it out in a single layer.
Now use your hands to rub the seasonings all over the broccoli and arrange the broccoli florets in a single layer next to the butternut.
Here are broccoli and butternut squash seasoned and ready to roast:
Bake at 425F for 20-25 minutes, or until the butternut squash is soft enough to be pierced with a fork and the broccoli is cooked to your liking. Keep an eye on the veggies to make sure the broccoli isn't burning.
Remove from heat and sprinkle the broccoli with fresh thyme, if using.
Transfer the butternut squash to a blender (leave a few pieces out to use as garnish, if you want). Add ¼ cup broth and blend the butternut squash until it is smooth (or leave it a little chunky if you like). You might need to stop and scrape down the butternut to help it blend, or add a splash more broth. Try not to make it too watery.
Transfer the blended butternut squash to a dinner plate and spread it around.
Place the broccoli on top. Squeeze a little lemon juice on top, garnish with extra Parmesan, fresh herbs and nuts (if using). Enjoy!
Kate's cooking tips
- Time-saving tip: Store-bought diced butternut (or pumpkin) and a bag of broccoli florets cuts the prep down significantly.
- Try these different flavor profiles: Add a little curry powder to the pureed butternut squash, or season the broccoli with za'atar. Add garlic cloves to the baking pan and blend those with the butternut.
- Add these fun toppings: Chickpeas or white beans, a drizzle of pesto.
- Try different veggies: Roasted cauliflower in place of broccoli, or add a few cherry tomatoes, onion wedges to the roasting pan before putting it in the oven.
- Make it creamy: Use heavy cream or half and half in place of broth.
What to serve with broccoli & butternut squash
If you're going for a whole Fall-themed or holiday dinner, then I recommend my make-ahead mashed potatoes, this dry brine roasted chicken or dry brine turkey. A light dessert, like my biscoff banana pudding to end the meal along with a pumpkin ale cocktail.
For a "regular" family dinner, it's a great side dish for meatloaf, crispy cod, or pretzel crusted chicken.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Broccoli Butternut Squash Side Dish
Ingredients
- 1 small butternut squash 1.5 pounds, peeled cubed
- ¾-1 lb broccoli florets (from 2 medium-large heads)
- 2-3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or other dried herbs of your choice
- ½ teaspoon salt or more to taste
- ¼-½ teaspoon black pepper
- ¼ cup freshly grated Parmesan plus extra for garnish
- ¼-½ seasoned salted chicken broth I like using a tiny bit of Better than Bouillon chicken paste + ¼-½ cup water
- 1-2 lemon wedges for serving
- chopped nuts (optional)
- fresh thyme leaves (optional, for garnish)
Special equipment
- Large baking sheet (or 2 medium sheets, try not to crowd the sheet)
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Place the cubed butternut squash on one half of the prepared baking sheet and the broccoli florets on the other.
- Drizzle olive oil all over the butternut squash and broccoli. Season both vegetables with garlic powder, thyme, salt, and pepper (sprinkle each seasoning on, don't dump it in one spot).
- Use your hands to rub the oil and seasoning all over the butternut squash, then spread it out in a single layer. Now use your hands to rub the seasonings all over the broccoli and arrange the broccoli florets in a single layer next to the butternut. Sprinkle Parmesan all over the broccoli.
- Bake at 425F for 20-25 minutes, or until the butternut squash is soft enough to be pierced with a fork and the broccoli is cooked to your liking. Keep an eye on the veggies to make sure the broccoli isn't burning.
- Remove from heat and sprinkle the broccoli with fresh thyme, if using.
- Transfer the butternut squash to a blender (leave a few pieces out to use as garnish, if you want). Add ¼ cup broth and blend the butternut squash until it is smooth (or leave it a little chunky if you like). You might need to stop and scrape down the butternut to help it blend, or add a splash more broth. Try not to make it too watery.
- Transfer the blended butternut squash to a dinner plate and spread it around.
- Place the broccoli on top. Squeeze a little lemon juice on top, garnish with extra Parmesan, fresh herbs and nuts (if using). Enjoy!
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Notes
- Time-saving tip: Store-bought diced butternut (or pumpkin) and a bag of broccoli florets cuts the prep down significantly.
- Try these different flavor profiles: Add a little curry powder to the pureed butternut squash, or season the broccoli with za'atar. Add garlic cloves to the baking pan and blend those with the butternut.
- Add these fun toppings: Chickpeas or white beans, a drizzle of pesto.
- Try different veggies: Roasted cauliflower in place of broccoli, or add a few cherry tomatoes, onion wedges to the roasting pan before putting it in the oven.
- Make it creamy: Use heavy cream or half and half in place of broth.
Nutrition
Nutrition facts are estimated using a third party software and are not to be used for health decisions. Please consult with a professional to calculate accurate nutrition using your specific ingredients.
Kate
Thursday 5th of November 2026
This side dish is on repeat in the Fall because I love how the flavors of two roasted vegetables go together! Give it a try and let me know how you like it.