Roasted Maple Butternut Squash and Brussels Sprouts
You can never go wrong with a combination of toasted pecans, sweet butternut squash, brussels sprouts, and a touch of cinnamon for a seasonal side dish ( Jump to Recipe)
I know that cooler air is right around the corner, especially when I start noticing fall decor in HomeGoods. Or when I notice my favorite summer salad at the grocery store replaced with a kale and pumpkin seed one in place. But sometimes, that’s all it takes for me to let the sweet summer fade away and gracefully move onto the next season.
I made sure I bought additional cinnamon spice and pecans in my last grocery store run just because I know I tend to go through those relatively quickly in the autumn season. Sure enough, I ended up utilizing both of them this week. I would have to admit though, fall is the season when I do the most baking compared to any other season. I’ve come up with a recipe that incorporates both of these ingredients into a side dish that brings out the comforting flavors of the season that I’m sure your family will love!
Still looking for a side dish to whip up? Try these:
Rosemary-Parmesan Butternut Squash
Sautéed Broccolini With Sliced Almonds
Garlic And Herbs Hasselback Potatoes
Have you made this Roasted Maple Butternut Squash And Brussels Sprouts? Tag @fettysfoodblog or #fettysfoodblog in Insta! I’d love to see your creation!
Roasted Maple Butternut Squash and Brussels Sprouts
Ingredients
- 1 ½ pounds butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 3-4 cups)
- 1 pound brussels sprouts, ends trimmed and halved
- ½ cup pecans, chopped
- 1 tsp cinnamon
- 2 tbsp brown sugar
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 1 tsp salt
- ⅓ cup cranberries, dried
Instructions
- Preheat oven to 424 degrees F. Line baking sheet with parchment paper, set aside.
- In a medium bowl, toss together butternut squash, brussels sprouts, pecans, cinnamon, brown sugar, maple syrup, olive oil, rosemary, and salt.
- Arrange mixture evenly spread out on prepared baking sheet.
- Bake for 25 mins. Turn them over once half way through baking time and add dried cranberries evenly across the top of the veggies.
- Serve immediately.
