1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
Other Ingredients:
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup (optional)
Instructions
Roasted Brussels sprouts:
Preheat oven to 400° F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil.
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 add it to the .
Place onto the 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.
Roasted Butternut Squash:
Preheat oven to 400° F. Lightly grease a 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.
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. Do not add all maple syrup at once. Start with 2 tablespoons. Then add more, if desired, and toss with the ingredients to combine.
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