With Thanksgiving coming up, I’ve been really feeling the fall side dishes when experimenting in the kitchen. Last week I shared this everyday sweet potato casserole, and yesterday I made a dish with brussels, butternut squash, pecans, and dried cranberries. Each ingredient reminds me so much of fall and thanksgiving, and they complement each other so well when tossed all together.
This is perfect for your meal prep or for your Friendsgiving coming up. I think I might make it for mine. I also think it might be a staple throughout the winter months and not just November 🙂
- 3 cups brussels, halved
- 3 cups butternut squash, cubed
- 1 cup pecans, broken up
- 1 cup dried cranberries (this brand sweetens with apple juice making it refined sugar free)
- 3 tbsp. olive oil
- 2 tbsp. maple syrup
- 1/2 tsp. cinnamon
- Preheat oven to 400F
- Trim ends off of brussels, and cut in half. Toss in a large bowl with 2 tbsp. olive oil, and sea salt. Place face down on a baking tray
- In another bowl, toss the cubed butternut squash (I bought pre-cut) with 1 tbsp. olive oil, 2 tbsp. maple syrup, and cinnamon. Place on another baking tray.
- Place both trays in the oven (if you have to do them separately that’s okay) and bake for about 20-25 minutes. Tossing the butternut squash over halfway. Leave the brussels face down.
- Once they’re done, combine the cooked brussels, butternut squash, cranberries, and pecans in a large bowl. Gently combine until even.
- Feel free to add olive oil or maple to taste. Toss in with salads, enjoy over rice, or eat as is. Enjoy!!