Description
Tender roasted butternut squash and Brussels sprouts are finished with sweet dried cranberries, crunchy maple walnuts, warm cinnamon, and optional tangy goat cheese. This colorful fall side dish works for weeknight dinners, Thanksgiving, and Christmas.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 3 cups butternut squash, peeled and cut into 1-inch cubes
- 1 medium shallot, thinly sliced
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon ground cinnamon
- 1 cup walnut halves
- 2 tablespoons pure maple syrup
- 1/2 cup dried cranberries
- 1 ounce goat cheese, crumbled, optional
Instructions
- Preheat the oven to 400°F and set out a large rimmed baking sheet.
- Trim the Brussels sprouts, remove loose outer leaves, and cut each sprout in half.
- Peel the butternut squash and cut it into even 1-inch cubes. Thinly slice the shallot.
- Place the Brussels sprouts, butternut squash, and shallot in a large mixing bowl.
- Drizzle the vegetables with olive oil and toss until evenly coated.
- Spread the vegetables in one layer on the baking sheet. Season with salt, black pepper, and cinnamon. Turn several Brussels sprouts cut-side down.
- Roast for 15 minutes, then turn the vegetables with a wide spatula.
- Return the pan to the oven and roast for another 12 to 15 minutes, until the squash feels tender and the Brussels sprouts have browned edges.
- While the vegetables roast, add the walnuts and maple syrup to a small skillet over medium-high heat.
- Cook for 2 to 4 minutes, stirring constantly, until the maple syrup thickens and coats the walnuts.
- Immediately transfer the maple walnuts to a plate and let them cool.
- Transfer the roasted vegetables to a serving bowl and fold in the dried cranberries.
- Top with the maple walnuts and crumbled goat cheese, if using. Serve warm.
Notes
- Cut the butternut squash into even 1-inch cubes so it cooks at the same rate as the Brussels sprouts.
- Dry the Brussels sprouts well and avoid crowding the pan for better browning.
- Pre-cut butternut squash and trimmed Brussels sprouts can reduce preparation time.
- Substitute pecans for walnuts if preferred.
- Keep a close eye on the maple walnuts because the syrup can scorch quickly.
- For a dairy-free version, omit the goat cheese.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat leftovers on a sheet pan at 375°F for 8 to 12 minutes for the best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 199
- Sugar: 11
- Sodium: 18
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 5
- Protein: 5
- Cholesterol: 1