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Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries

Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries

  • Author: Nicole | Fresh Apron
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

This Roasted Butternut Squash with Brussels Sprouts and Dried Cranberries is one of the best fall recipes for entertaining. It's an easy side that would be great for a weeknight meal, potluck with friends, weekly meal prep, or even for Thanksgiving.


Ingredients

Scale

Brussels Sprouts

  • 12 ounces brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • sea salt and pepper, to taste

Butternut Squash

  • 1 pound butternut squash, peeled and seeded (cut into cubes that are just less than an inch)
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
  • sea salt

Other Ingredients

  • 1/2 cup dried cranberries
  • 1/4 cup pepitas
  • maple syrup, for drizzling (optional)

Instructions

  1. Preheat oven to 400°. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, combine brussels sprouts, olive oil, salt, and pepper.
  3. In another medium bowl, combine butternut squash, olive oil, honey, and cinnamon.
  4. Spread the brussels sprouts on one baking sheet, and the butternut squash on the other baking sheet. Bake 25-30 minutes, turning halfway through. Bake until tender and lightly browned.
  5. In a large bowl, toss the roasted butternut squash, roasted brussels sprouts, dried cranberries and pepitas. Drizzle with a little maple syrup if desired.
  6. Serve warm.