Name: Maple Roasted Butternut Squash, Brussel Sprouts & Cranberries
Ingredients: ½ butternut squash (medium, de-seeded, peel cut off and flesh cubed into 1/2 inch pieces**); ½ stalk brussel sprouts (/ about 30 pieces, halved or quartered); 1 ½ cups fresh cranberries; 1 tbsp olive oil; 2 tbsp pure maple syrup; ground pepper; salt

Rating

Yields1 Serving

½ butternut squash (medium, de-seeded, peel cut off and flesh cubed into 1/2 inch pieces**)

½ stalk brussel sprouts (/ about 30 pieces, halved or quartered)

1 ½ cups fresh cranberries

1 tbsp olive oil

2 tbsp pure maple syrup

ground pepper

salt

Heat oven to 400°F.

Halve the butternut squash, peel, and cut into into 1/2 inch pieces and Halve or quarter the brussels sprouts, lengthwise.

Mix Brussels Sprouts, Squash, and Cranberries in a large bowl before drizzling oil and maple syrup over top, and stirring well.

Place mixture into two large baking dishes and place in the oven. If you layer the vegetables in one pan, cooking time will increase and texture may be compromised. Lightly sprinkle with salt and pepper as desired.

Bake a total 35-45 minutes, stirring occasionally.

Ingredients