Monday, March 7, 2016

Roasted Butternut Squash with Brussels sprouts, and Pecans







I love the combinations of these ingredients, It probably can get more delicious with more ingredients but I just  really couldn't wait to try this.
Especially that I don't really eat Brussels sprout that much.
If you don't like Brussels sprouts you will like it cooked this way. I promise!
This is a perfect side dish for holidays or just regular meal.
The original recipe has dried cranberries next time I'll give that a try.

Roasted Butternut Squash with Brussels sprouts, and Pecans 


Ingredients:
  • 1 and 1/2 lb Butternut squash (peeled, seeded and cubed into 1-inch cubes)
  • 3 Cups Brussels sprouts (ends trimmed)
  • 3 tbsp olive oil
  • 3 tbsp maple syrup
  • 1/2 tsp. ground cinnamon
  • salt and pepper to taste
  • 2 cups pecans 


Directions: 
  • Preheat oven to 400 F
  • Lightly greased a baking sheet with olive oil 
  • In a medium bowl combine Brussels sprouts, Butternut squash, olive oil, maple syrup, ground cinnamon and salt and pepper to taste.Toss to combine 
  • Bake for 20-25 minutes, turning once halfway through baking, until softened ( you can bake this separately but I baked mine together.) 
  • When it's done baking add the pecans and mix it to combine ( You can add some more maple syrup if desired.) 





Enjoy!

xo


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