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Air Fryer Butternut Squash and Brussels Sprouts with Candied Pecans

This cozy dish combines crispy Brussels sprouts and tender butternut squash with a sweet maple-pecan glaze, perfect for a holiday side or a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish, Vegetables
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small butternut squash, diced into small cubes
  • 1 pound Brussels sprouts, halved
Seasoning and Cooking Ingredients
  • 2 tablespoons olive oil
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 2 tablespoons maple syrup
  • 1 teaspoon soy sauce
Add-ins
  • 1/3 cup pecans
  • 1/4 cup Craisins (dried cranberries)

Method
 

Preparation
  1. Preheat your air fryer to 390°F (200°C).
  2. In a large bowl, combine the diced butternut squash and halved Brussels sprouts. Toss them with olive oil, nutmeg, and ground cinnamon.
Cooking
  1. Place the seasoned vegetables in the air fryer basket and air fry for 10 minutes, shaking or stirring halfway through.
  2. Continue air frying for an additional 5 minutes, or until the vegetables are crispy and roasted.
  3. While the vegetables are air frying, melt the butter in a pan, then mix in maple syrup and soy sauce.
  4. Add pecans and Craisins to the pan and stir until they are coated and candied.
  5. Pour the pecan and Craisin mixture over the air-fried Brussels sprouts and butternut squash, then toss to combine.
Serving
  1. Serve this warm straight from the pan so the maple-pecan glaze is glossy and the Brussels sprouts keep a little crisp.

Notes

For best results, cut the squash into small, even cubes. Don’t overcrowd the air fryer basket. Store leftovers in an airtight container in the refrigerator for up to 3 days.