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 extra virgin 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 extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cinnamon
- sea salt
Other Ingredients
- 1/2 cup dried cranberries
- 1/4 cup pepitas
- maple syrup, for drizzling (optional)
Instructions
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine brussels sprouts, olive oil, salt, and pepper.
- In another medium bowl, combine butternut squash, olive oil, honey, and cinnamon.
- 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.
- In a large bowl, toss the roasted butternut squash, roasted brussels sprouts, dried cranberries and pepitas. Drizzle with a little maple syrup if desired.
- Serve warm.
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 16.5 g
- Sodium: 120.1 mg
- Fat: 7.7 g
- Saturated Fat: 1.2 g
- Carbohydrates: 29.7 g
- Fiber: 4.8 g
- Protein: 4.3 g
- Cholesterol: 0 mg