Description
A collection of easy fall dinner ideas that highlight seasonal flavors and ingredients.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 cup maple syrup
- 1/2 cup pecans, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash and Brussels sprouts.
- Drizzle with olive oil, salt, pepper, cinnamon, and nutmeg. Toss to coat evenly.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes until tender and caramelized.
- Drizzle with maple syrup during the last 5 minutes of roasting.
- Remove from oven and sprinkle with chopped pecans and parsley before serving.
Notes
- For added flavor, toss in garlic cloves before roasting.
- Substitute pecans with walnuts for a different texture.
- Pair with grilled chicken or tofu for protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: easy fall dinner ideas, seasonal recipes, roasted vegetables