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Roasted Brussels Sprouts & Butternut Squash Recipe

   
 

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     Roasted Brussels Sprouts & Butternut Squash

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 C. Brussels Sprouts, ends trimmed, yellow leaves removed
5 T. olive oil
Salt to taste
1 -1/2 lbs. butternut squash, peeled, seeded and cubed into 1 inch cubes (about 4 C. uncooked)
5-7 T. maple syrup
1/2 t. ground cinnamon
2 C. pecan halves
1 C. dried cranberries
 

Instructions
Preheat oven to 400. Lightly grease foil-lined baking sheet with 1 T. olive oil. Slice Brussels in half and combine with 2 T. olive oil and salt in medium bowl. Toss to combine. Place on baking sheet, cut side down and roast 20-25 minutes. During last 5-10 minutes, turn over.
Lightly grease a 2nd foil-lined baking sheet with 1 T. olive oil. Combine squash, 1 T. olive oil, 3 T. maple syrup and cinnamon, toss to mix in medium bowl. Place on baking sheet and bake 20-25 minutes, turning half way through. Can bake both in same oven side by side.
After baking, combine Brussels sprouts, squash, pecans and cranberries in large bowl. For more sweetness, add 2-4 T. maple syrup a little at a time, tasting each time.


Originally Submitted
11/18/2015





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