Roasted Butternut Squash and Brussels Sprouts

Yesterday I hosted a small Friendsgiving.  Nothing major and I kept the menu simple.  Ina Garten approved turkey? Check. Mashed potatoes? Check? Yummy stuffing? Check.  Fluffy sweet rolls? Check.

The only thing missing was a good vegetable side dish.  I came across the idea for this one on the interwebs and I called off the search.  Roasted butternut squash and Brussels sprouts was just right.

I wouldn’t touch brussels sprouts or squash with a ten-foot pole as a kid but I’m currently in the middle of a love affair with both.  It’s intense, it’s unexpected and it’s true love.  I make both pretty much on a weekly basis, despite my kids’ claims they’re gross.  Just wait, kiddo, just wait.  One day your misbegotten taste buds will wise up.

When I saw this side dish that combined them, I knew from the jump it would be perfect.  And it was – simple, flavorful, with a great contrast of texture from the soft squash, tender-crisp sprouts and crunchy pecans.  Any Friendsgiving would be lucky to have this side dish on the table.

Roasted Butternut Squash and Brussels Sprouts

• Author: closeenoughcook
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

A simple vegetable side dish that seems complex but is anything but.  Roast a few veggies, mix’em together and you’re in business.  No muss, no fuss, but big taste.  Which is what we want from a holiday side dish — easy prep but packs a big flavor punch.  Add it to your menu stat.

Adapted from Julia’s Album

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Scale 1x2x3x

Ingredients

3 cups Brussels sprouts ends trimmed, yellow leaves removed

4 tablespoons olive oil

Juice of 1/2 lemon

1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)

3 tablespoons maple syrup

½ teaspoon ground cinnamon

1 1/2 cups pecan halves

1 cup dried cranberries

Salt & Pepper to taste

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Instructions

1. Preheat oven to 350 degrees.
2. Place pecans on a baking sheet sprayed with cooking spray.
3. Toast pecans until they become aromatic, approx. 5 minutes.  Watch to avoid burning.
4. Increase oven temperature to 400 degrees.
5. Slice Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, lemon juice, and salt & pepper (to taste), and toss to combine.
6. Place brussels sprouts on baking sheet and bake for 20-25 minutes, turn them over after 15 minutes.
7. In a medium bowl, combine cubed butternut squash (peeled and seeded), 2 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
8. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
9. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, toasted pecans, and cranberries, and mix to combine. Salt & pepper to taste.

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