Description
These Oven Roasted Butternut Squash with Brussels Sprouts makes for a wonderful side dish to bring to any gathering; easy and quick to make. It’s comforting, savory, crunchy, nutritious and delicious.
Ingredients
Units
Scale
- 3 cups brussels sprouts, ends trimmed and halved
- 3 cups butternut squash, peeled and cubed
- 1 cup raw pecans, slightly chopped
- 1/3 cup dried cherries
- 2 tablespoons maple syrup, or more to taste
- 1/4 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
- Preheat oven to 400 F.
- Grease both baking dishes with coconut oil and set aside.
- 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.
- 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.
- 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.
- 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 warm.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Side dish
- Method: Roasting
- Cuisine: American