Description
A savory dish that highlights the flavors of fall with seasonal ingredients.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 medium onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine butternut squash, Brussels sprouts, onion, olive oil, salt, pepper, cinnamon, and nutmeg.
- Toss until the vegetables are well coated.
- Spread the mixture evenly on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Remove from the oven and stir in cranberries and pecans.
- Return to the oven for an additional 5 minutes.
- Serve warm, garnished with extra pecans if desired.
Notes
- For a vegan version, ensure cranberries are not sweetened with honey.
- Consider adding a balsamic glaze for extra flavor.
- Pair with a protein like roasted chicken or tofu for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: fall recipes, seasonal dishes, roasted vegetables