Brussels, Butternut Squash, Pecans & Cranberry

This dish I first tried as a side dish for Thanksgiving.  It was so beautiful and tasty that we have been enjoying it as a regular dish, especially in the fall when the Butternuts are back.  It is great tasting full of vitamins, minerals and antioxidants and colorful.

Serves 8
Prep time: 20 minutes
Cooking time: 25 minutes

Ingredients

3 cups (½ pound) Brussels sprouts, ends trimmed, halved

3 tablespoons olive oil

Salt, to taste

1 ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

2 tablespoons olive oil

3 tablespoons maple syrup

½ teaspoon ground cinnamon

1 cup pecan halves

1 cup dried cranberries

1-2 tablespoons maple syrup (optional)

Directions

1. Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half.

3. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

4. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes.

5. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

6. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

7. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

8. Note:  You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

9. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 1 or 2 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 1 tablespoon, then add more, if desired, and toss with the salad ingredients to combine.

Make it your own

Substitute sweet potatoes in the place of butternut squash.

Substitute delicata squash the place of butternut squash

Use pomegranate seeds in place of the dried cranberries.