{Katie’s Kitchen} Roasted Brussel Sprouts and Cinnamon Butternut Squash

Brought to you by Catoctin Mountain Orchard

I made this dish for our Thanksgiving dinner and it was a huge hit!!  With the holiday season in full swing this is definitely an excellent addition to any meal…and it’s easy!

Pre-heat the oven to 400 degrees. Toss your brussel sprouts in olive oil and salt and cook for 20 minutes on a pan in the oven.

Toss your cubed butternut squash in olive oil, maple syrup, and cinnamon, then roast for about 20 minutes or until fork tender.

Then, in a large bowl combine your brussel sprouts and squash along with dried cranberries and your lightly toasted pecans.

For pecans, I roasted them with butter and brown sugar…yum!

Add a little bit more maple syrup, if needed and toss everything!

Ingredients: I got the recipe here!!! 
Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • 1/4 teaspoon Salt to taste
Roasted Butternut Squash:
  • 1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional