Brussels Sprouts With Butternut Squash and Pecans Brussels Sprouts With Butternut Squash and Pecans Advocate staff photo by HELENA BRIGMANBrussels sprouts roasted with a seasonal squash bring out the best flavors in both vegetables. Helana Brigman Dec. 20, 2012 Comments Advocate-Tested Recipe Brussels Sprouts With Butternut Squash and Pecans Serves 4 to 6. Recipe is by Helana Brigman. 1/2 lb. butternut squash 1 lb. Brussels sprouts Salt and pepper to taste 1 tsp. thyme 1 tsp. sage 3 tbls. olive oil 1 cup pecans, toasted Melted butter, to taste 1. Preheat oven to 425 degrees. Peel squash, remove seeds and chop into 1-inch cubes. Add to a large mixing bowl. 2. Wash Brussels sprouts and add to bowl. 3. Toss squash and Brussels sprouts with salt, pepper, thyme, sage and olive oil and spread evenly over a lightly greased baking sheet. Roast for 20 minutes (or until vegetables are tender). 4. Toss cooked squash and Brussels sprouts with 1 cup toasted pecans and dress in a small dressing of melted butter to taste and cracked pepper.