Maple Butternut Squash and Roasted Brussels Sprouts with Pumpkin Seeds & Cranberries

Name: Maple Butternut Squash and Roasted Brussels Sprouts with Pumpkin Seeds & Cranberries
Prep time: 20 min
Cook time: 20 min
Yield: 6 Servings
Ingredients: BRUSSEL SPROUTS; 3 cup(s) brussel sprouts, ends trimmed, yellow leaves removed; 3 tbsp. olive oil; salt to taste; BUTTERNUT SQUASH; 1 1/2 lb. butternut squash, peeled, seeded, and cubed into 1-inch cubes; 2 tbsp. olive oil; 3 tbsp. maple syrup; 1/2 tsp. ground cinnamon; OTHER INGREDIENTS; 1/2 cup(s) pumpkin seeds; 1 cup(s) dried cranberries; 2 - 4 tbsp. maple syrup

Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries – perfect Autumn salad, bursting with colors and flavors!

This recipe contains XXXXXXXXXXXXXXXXXXXX, brussel sprouts, olive oil, salt, XXXXXXXXXXXXXXXXXXXX, squash (butternut), olive oil, maple syrup, cinnamon (ground), XXXXXXXXXXXXXXXXXXX, pumpkin seeds, cranberries (dried), maple syrup

6 Servings

Prep time: 20 min

Cook time: 20 min

Ingredients:

BRUSSEL SPROUTS
3 cup(s) brussel sprouts, ends trimmed, yellow leaves removed
3 tbsp. olive oil
salt to taste
BUTTERNUT SQUASH
1 1/2 lb. butternut squash, peeled, seeded, and cubed into 1-inch cubes
2 tbsp. olive oil
3 tbsp. maple syrup
1/2 tsp. ground cinnamon
OTHER INGREDIENTS
1/2 cup(s) pumpkin seeds
1 cup(s) dried cranberries
2 - 4 tbsp. maple syrup

Instructions:

1. BRUSSEL SPROUTS: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. 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 15-20 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
3. BUTTERNUT SQUASH: Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
4. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
5. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
6. ***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.
7. ASSEMBLY: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, 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.