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Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries Recipe

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A delicious and wholesome roasted vegetable salad featuring caramelized Brussels sprouts and cinnamon-spiced butternut squash, combined with toasted pecans and sweet dried cranberries, finished with a touch of maple syrup for a perfect balance of savory, sweet, and nutty flavors.

Ingredients

Brussels Sprouts

  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil (divided)
  • 1/4 teaspoon salt, or to taste

Butternut Squash

  • 1 1/2 lb butternut squash, peeled, seeded, and cubed into 1-inch cubes (about 4 cups)
  • 2 tablespoons olive oil (divided)
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon

Additional Ingredients

  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2 to 4 tablespoons maple syrup (optional, for added sweetness)

Instructions

  1. Preheat and Prepare Brussels Sprouts: Preheat your oven to 400°F (200°C). Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Trim the ends of the Brussels sprouts, remove any yellow leaves, then slice each sprout in half. In a medium bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil and salt to taste.
  2. Roast Brussels Sprouts: Arrange the Brussels sprouts cut side down on the prepared baking sheet. Roast in the oven for 20-25 minutes. During the last 5-10 minutes, turn them over to ensure even browning. The cut sides should be nicely and partially charred but not blackened.
  3. Preheat and Prepare Butternut Squash: Lightly grease another foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine the cubed butternut squash with 1 tablespoon olive oil, 3 tablespoons maple syrup, and ground cinnamon. Toss well to coat evenly.
  4. Roast Butternut Squash: Spread the butternut squash in a single layer on the prepared baking sheet. Bake at 400°F (200°C) for 20-25 minutes, turning once halfway through, until the squash is softened and tender.
  5. Toast Pecans: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread the pecan halves in a single layer and toast in the oven for about 5 minutes, watching carefully to prevent burning. They should darken slightly in color.
  6. Combine Ingredients: In a large bowl, combine the roasted Brussels sprouts, roasted butternut squash, toasted pecans, and dried cranberries. Toss gently to mix all ingredients.
  7. Add Maple Syrup (Optional): For additional sweetness, drizzle 2 tablespoons of maple syrup over the salad, toss to combine, then taste and add up to 2 more tablespoons if desired. Mix thoroughly before serving.

Notes

  • You can roast the Brussels sprouts and butternut squash simultaneously on separate baking sheets placed on the same oven rack.
  • Pecans toast quickly and can burn easily, so monitor them closely after 5 minutes in the oven.
  • Adjust maple syrup quantity according to your sweetness preference, adding gradually.
  • This dish is best served warm or at room temperature.

Find it online: https://marthatasty.com/sprouts-and-cinnamon-butternut-squash-with-pecans-and-cranberries-recipe/