Oven Roasted Butternut Squash and Brussels Sprouts
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 3 cups brussels sprouts, ends trimmed and halved
  • 3 cups butternut squash, peeled and cubed
  • 1 cup raw pecans, slightly chopped
  • ⅓ cup dried cherries
  • 2 tablespoons maple syrup, or more to taste
  • ¼ teaspoon cinnamon, or more to taste
  • 6 tablespoons coconut oil, melted and divided (plus a little more for greasing pans)
  • 2 teaspoons sea salt, divided
  • Freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Grease both baking dishes with coconut oil and set aside.
  3. Place butternut squash in a mixing bowl. Add 3 tablespoons of coconut oil, maple syrup, cinnamon and 1 teaspoon of sea salt; toss to combine. Transfer squash to baking dish in a single layer and set aside while you prepare your brussels sprouts.
  4. Place brussels sprouts in a separate mixing bowl. Add 3 tablespoons of coconut oil and 1 teaspoon of sea salt; toss to combine. Transfer to baking dish in a single layer, cut side down.
  5. Place both baking dishes (butternut squash and brussels sprouts) in oven, and roast for a total of 25 minutes. Mid roasting, use a spatula to move both butternut squash and brussels sprouts around to keep them from burning.
  6. Remove baking dishes from oven once done roasting. Transfer both butternut squash and brussels sprouts to a serving dish, fold in pecans and dried cherries, and add some freshly ground black pepper to taste. Serve and enjoy!
Notes
Tools You’ll Need:
− 2 large baking dishes (13” x 9”)
− 2 mixing bowls
− Spatula
− Cutting board
− Sharp knife
− Measuring cups
− Measuring spoons
Nutrition Information
Serving size: 1 serving -- Calories: 321 Fat: 14 g. Carbohydrates: 24 g. Protein: 4 g.
Recipe by AmazingPaleo.com at https://www.amazingpaleo.com/2016/10/19/oven-roasted-butternut-squash-with-brussels-sprouts/