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

Brussels Sprouts Gratin

Green Bean Casserole

Lemon Pepper Asparagus

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!

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Roasted Maple Butternut Squash and Brussels Sprouts

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

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

1. Preheat oven to 424 degrees F. Line baking sheet with parchment paper, set aside.

2. In a medium bowl, toss together butternut squash, brussels sprouts, pecans, cinnamon, brown sugar, maple syrup, olive oil, rosemary, and salt.

3. Arrange mixture evenly spread out on prepared baking sheet.

4. Bake for 25 mins. Turn them over once half way through baking time and add dried cranberries evenly across the top of the veggies.

5. Serve immediately.

Recipe Notes

*You can substitute honey for maple syrup. Add more if you prefer it sweeter.