On cool evenings in the kitchen, this dish smells like Sunday supper and warm hands.
It’s a little sweet, a little savory, and full of the kind of comfort that sticks to your ribs.
If you love cozy air-fryer meals, pair it with a sweet finish like these apple cheesecake buns for a true family-table moment.
Why make this recipe
I make this Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans when I want something that feels like a hug on a plate. It’s quick, feeds a crowd, and brings together fall flavors with the bright snap of roasted sprouts and the buttery, candied crunch of pecans and Craisins. This dish works as a side for a holiday supper or as the star of a cozy weeknight dinner where everyone wants seconds.
How to make Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans
This recipe is more about love than fuss — toss, air-fry, candy the pecans, toss again, and serve while everything’s warm and aromatic. If you like the smoky-sweet contrast, you’ll also enjoy the way bacon lifts Brussels sprouts in recipes like my bacon Brussels sprouts — same spirit, different company.
Ingredients:
- 1 small butternut squash, diced into small cubes
- 1 pound Brussels sprouts, halved
- 2 tablespoons olive oil
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of ground cinnamon
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 teaspoon soy sauce
- 1/3 cup pecans
- 1/4 cup Craisins (dried cranberries)
Directions:
- Preheat your air fryer to 390°F (200°C).
- In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Toss them with olive oil, nutmeg, and ground cinnamon.
- Place the seasoned vegetables in the air fryer basket and air fry for 10 minutes. Shake or stir them halfway through.
- Continue air frying for an additional 5 minutes, or until the vegetables are crispy and roasted.
- While the vegetables are air frying, in a pan, melt the butter, then mix in maple syrup and soy sauce.
- Add pecans and Craisins to the pan and stir until they’re coated and candied.
- Pour the pecan and Craisin mixture over the air-fried Brussels sprouts and butternut squash.
- Toss to combine and serve immediately.
How to serve Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans
Serve this warm straight from the pan so the maple-pecan glaze is glossy and the Brussels sprouts keep a little crisp. It’s lovely alongside roasted chicken, biscuits, or a simple grain like farro for a heartier plate. For a holiday table, bring it out in a warm serving dish so folks can help themselves and pass the joy around.
How to store Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans
Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer or oven to keep the vegetables from getting too soft — 350°F for 5–8 minutes usually does the trick. If the candied pecans soften overnight, pop them on a baking sheet and warm briefly to bring back a little crunch.
Tips to make Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans
- Cut the squash into small, even cubes so everything cooks at the same pace.
- Don’t overcrowd the air fryer basket; give the vegetables some breath so they roast instead of steam.
- Stir the candied pecans off the heat as soon as they’re glossy to avoid burning the syrup.
- For a sweet finish, serve with a simple dessert like these easy 3-ingredient air-fryer cookies — it’s a little extra that feels like company at the table.
Variations (if any)
- Add a splash of apple cider vinegar or a sprinkle of feta for a tangy contrast.
- Swap pecans for walnuts or almonds if that’s what you’ve got on hand.
- Stir in some roasted apples for an autumnal spin, or sprinkle a pinch of red pepper flakes for a gentle heat.
FAQs
Q: Can I make this without an air fryer?
A: Yes — roast at 425°F on a baking sheet for 20–25 minutes, tossing once, until the vegetables are tender and caramelized.
Q: Will the Craisins get chewy when stored?
A: They may soften a bit in the fridge. To revive some chew and texture, warm them briefly in the oven or air fryer before serving.
Q: Can I prep this ahead of time?
A: You can dice the squash and halve the sprouts up to a day ahead. Keep them chilled and toss with oil and spices just before air frying.
Q: Is there a gluten-free or vegan version?
A: It’s naturally gluten-free. To make it vegan, use a plant-based butter to candy the pecans.
Q: How do I keep the pecans from burning when candying?
A: Cook over medium-low heat and stir constantly once the syrup starts to bubble. Remove from heat as soon as the nuts are evenly coated.
Conclusion
Cooking this Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans brings back memories of warm kitchens and hands that always reached for seconds. If you’d like to see another take on this cozy combination, check out this Viral Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans or find a slightly different maple-pecan version over at Air Fryer Butternut Squash and Brussels Sprouts + Maple Pecans. Pull up a chair, pass the serving spoon, and remember — food tastes like home when it’s shared.
Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans
Ingredients
Method
- Preheat your air fryer to 390°F (200°C).
- In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Toss them with olive oil, nutmeg, and ground cinnamon.
- Place the seasoned vegetables in the air fryer basket and air fry for 10 minutes, shaking or stirring halfway through.
- Continue air frying for an additional 5 minutes, or until the vegetables are crispy and roasted.
- While the vegetables are air frying, melt the butter in a pan, then mix in maple syrup and soy sauce.
- Add pecans and Craisins to the pan and stir until they are coated and candied.
- Pour the pecan and Craisin mixture over the air-fried Brussels sprouts and butternut squash, then toss to combine.
- Serve this warm straight from the pan so the maple-pecan glaze is glossy and the Brussels sprouts keep a little crisp.