Maple Butternut Squash with Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries
Ingredients:
1 medium butternut squash, peeled, seeded, and cubed
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons maple syrup
1/4 cup dried cranberries
1/4 cup pumpkin seeds (pepitas)
Optional: 1/4 cup crumbled feta cheese or goat cheese (for garnish)
Directions:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
In a large mixing bowl, combine the cubed butternut squash and halved Brussels sprouts. Drizzle with olive oil and toss to coat evenly.
Season the vegetables with salt and pepper to taste.
Spread the seasoned vegetables in a single layer on the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.
Remove the baking sheet from the oven and drizzle the roasted vegetables with maple syrup. Toss to coat evenly.
Sprinkle the dried cranberries and pumpkin seeds over the top of the vegetables.
Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cranberries are plump and the pumpkin seeds are toasted.
Optional: Garnish with crumbled feta cheese or goat cheese before serving.
Serve hot as a side dish or as a vegetarian main course.
Prep Time: 15 minutes | Cooking Time: 30-35 minutes | Total Time: 45-50 minutes | Kcal: 200 kcal | Servings: 4-6