Roasted Butternut Squash & Brussels Sprouts
This recipe reminds me of the quiet beauty of autumn—the kind where the air smells of leaves and dinner is filled with golden, caramelized flavors. We’d roast veggies on Sundays, filling the kitchen with warmth and maple sweetness. This dish brings it all together with a modern twist, perfect for sharing and savoring.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
Ingredients
1 small butternut squash, peeled and cubed (½ inch)
1½ lbs Brussels sprouts, trimmed and halved
Olive oil
Kosher salt & ground black pepper
4 tbsp maple syrup, plus extra for drizzling
½ cup dried cranberries
½ cup pumpkin seeds
Instructions
Preheat oven to 400°F (200°C).
Place squash and Brussels sprouts on a large baking sheet.
Drizzle with olive oil, season with salt and pepper, and toss well.
Roast for 25–30 minutes, stirring halfway through, until veggies are golden and tender.
In the last 5 minutes, drizzle with maple syrup and return to the oven.
Remove and toss with cranberries and pumpkin seeds. Drizzle lightly with extra maple syrup before serving.
Notes
Let the cozy sweetness and nutty crunch bring a little seasonal magic to your next meal.
Nutrition
- Sugar: 12g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g