Butternut Squash with Roasted Brussels Sprouts, Pecans, and Cranberries

By tammy1365

Ingredients

• Roasted Brussels Sprouts:
• 3 3
• cups
• Brussels sprouts
• ends trimmed, yellow leaves removed
• 3 3
• tablespoons
• olive oil
• 1 /4
• teaspoon
• Salt
• to taste
• 1 1/2 1 1/2
• lb
• butternut squash
• peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
• 2 2
• tablespoons
• olive oil
• 3 3
• tablespoons
• maple syrup
• ½
• teaspoon
• ground cinnamon
• 1 1
• cup
• dried cranberries
• 2 -4
• tablespoons
• maple syrup
• optional
• Roasted Butternut Squash:
• 2 2
• cups
• pecan halves
• 1 1
• cup
• dried cranberries
• 2-4 2-4
• tablespoons
• maple syrup
• optional

Details

Adapted from juliasalbum.com

Preparation

Step 1

Instructions

How to roast Brussels Sprouts:

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

Trim ends of Brussels sprouts and remove yellow leaves.

Then, slice all Brussels sprouts in half.

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

Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Butternut Squash:

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

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

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

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 – that’s what I did.

How to toast pecans:

Toast pecans in the preheated oven at 350 F

Line a baking sheet with parchment paper.

Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwords.

Assembly:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

(OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.