A perfect light autumn dinner or holiday side dish packed with veggies, protein, and a touch of maple.
Squash and potatoes are always plentiful in my pantry during the fall and winter months – they store for months in a cool, dark room. Having these hearty vegetables on hand is perfect for a variety of satisfying cold-weather meals.
This dish is so versatile – it can be satisfying on its own for a light meal or paired with fish, poultry, or even red meat. I usually make this with cod or a maple-dijon chicken. Also used as an impressive side dish at your holiday table – with hints of cinnamon & maple it encompasses all the warmth of the holidays.
I found this adorable pumpkin serving pot from a tag sale YEARS ago – it was brand new in the packaging! I love this for serving soups, mashed potatoes, salads, etc. It is such a cute piece that is always the topic of conversation at holiday dinners. I found a comparable one online here: https://amzn.to/2Ky16UI (affiliate link) It doesn’t have the ladle but it’s just as cute. If you want it for this holiday, it is delivered the next day from Amazon!
Holiday Brussels with Maple Squash
- Prep Time: 5
- Cook Time: 28-30 25+3
- Total Time: 35
- Yield: 4-6 1x
Description
A perfect light autumn dinner or holiday side dish packed with veggies, protein, and a touch of maple. Easy one-pan dish.
Ingredients
16 oz fresh brussels sprouts (trimmed)
1 large butternut squash peeled and cubed (about 3 cups)
1/3 cup pecans
1/3 cup dried cranberries
4 tablespoons extra virgin olive oil
3 tablespoons maple syrup
½ tsp ground cinnamon
¼ – ½ tsp salt
Instructions
Preheat oven to 400 degrees F.
Prep the veggies:
Wash & trim the ends off the brussels sprouts, then cut lengthwise (I keep the really small sprouts whole).
Peel and cut one large butternut squash into cubes. If using pre-cut squash this recipe uses approximately 3 cups.
Arrange the sprouts and squash separately on a large baking sheet.
Drizzle olive oil over the veggies and toss gently keeping the two separate.
Sprinkle salt over the brussels sprouts, and cinnamon over the squash
Drizzle maple syrup lightly over the squash side only
Place in preheated oven and allow to roast for 25 minutes, gently tossing each side half- way through.
Add pecans and dried cranberries then roast for an additional 3-5 minutes.
Remove from oven and gently toss
Serve hot
Notes
Can be made the day before but leave out the cranberries and pecans until you reheat it.
Sweet potatoes can be substituted for squash.
