"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Roasted Brussel Sprouts & Cinnamon Butternut Squash with Pecans & Cranberries Recipe

  Tried it? Rate this Recipe:
 

 

Roasted Brussel Sprouts & Cinnamon Butternut Squash with Pecans & Cranberries image

 

This recipe for Roasted Brussel Sprouts & Cinnamon Butternut Squash with Pecans & Cranberries, by , is from Our Fun Family Fitterer Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alexandra Herron

Category:
Category:

Ingredients:  
Ingredients:  
Roasted Brussel Sprouts:
3 cups Brussel Sprouts (end trimmed and yellow leaves removed)
3 Tb olive oil
1/4 tsp salt (to taste)
Roasted Butternut Squash:
1 1/2 lb butternut squash (peeled, seeded, and cubed into 1-in cubes) (approx. 4 c)
2 Tb olive oil
3 Tb maple syrup
1/2 tsp ground cinnamon
Other Ingredients:
2 c pecan halves
1 c dried cranberries
2-4 Tb maple syrup (optional)

Directions:
Directions:
How to roast Brussels Sprouts:
Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

Trim ends of Brussels sprouts and remove yellow leaves.

Then, slice all Brussels sprouts in half.

In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.

Place onto a 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 (see my photos).

How to roast Butternut Squash:
Preheat oven to 400 F. Lightly grease the 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.

How to toast pecans:
Toast pecans in the preheated oven at 350 F

Line a baking sheet with parchment paper.

Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color.

Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterward.

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, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
I buy the freezer squash that is already cubed to make this faster. Also, the picture is just of Jacob smashing a pumpkin because... why not??

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!