Cinnamon Butternut Squash Bliss with Crunchy Pecans

This Cinnamon Butternut Squash dish combines sweet squash with savory Brussels sprouts and crunchy pecans for a perfect holiday side.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

1 lb Brussels Sprouts Fresh and earthy
2 cups Butternut Squash Peeled and cubed
3 tbsp Olive Oil Can substitute with avocado oil
to taste Salt For enhancing flavors

For the Flavor Boost

1 tbsp Ground Cinnamon For aromatic essence
2 tbsp Maple Syrup For sweetness; honey can be an alternative

For the Crunchy Topping

1 cup Pecan Halves Or substitute with pumpkin seeds
1/2 cup Dried Cranberries For tangy sweetness

Equipment

Oven
Mixing bowl
Baking sheet
Parchment paper

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Trim the ends of the Brussels sprouts, halve them, and mix with 2 tbsp olive oil and salt.
Spread Brussels sprouts on a foil-lined baking sheet and roast for 20-25 minutes.
Peel and cube the butternut squash, then toss with 1 tbsp olive oil, maple syrup, and cinnamon.
Transfer butternut squash to a baking sheet and roast alongside Brussels sprouts for 20-25 minutes.
Toast pecan halves for about 5 minutes at 350°F (175°C).
Combine the roasted vegetables, toasted pecans, and dried cranberries in a large mixing bowl.
Transfer to a serving platter and enjoy warm.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 180mgPotassium: 425mgFiber: 5gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Adjust sweetness with maple syrup as needed. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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