Roasted Butternut Squash with Brussels Sprouts
A perfect side dish for your Holiday meals featuring Roasted Butternut Squash with Brussels Sprouts coated with a delicious maple glaze.
Servings: 6
Equipment
Ingredients
For the Vegetables
- 1 pound butternut squash peeled and diced into 1/2-inch cubes
- 1 pound brussels sprouts ends cut off and halved (if they are large, cut them in quarters)
- 4 slices thick-cut bacon diced
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and fresh ground black pepper to taste
- ½ cup halved pecans optional but recommended
For the Maple Glaze
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425˚F. Line a large baking sheet with foil and set aside.
- In a large mixing bowl, combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, rosemary, salt, and pepper; mix until thoroughly incorporated.
- Transfer the veggies to the baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.
- In the last 7 minutes, add the pecans, if using.
Meanwhile, prepare the maple glaze.
- In a small saucepan, whisk together the maple syrup, balsamic vinegar, olive oil, salt, and pepper. Set the saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.
- Take the veggies out of the oven and brush them with the prepared glaze.
- Arrange on a large plate or bowl and serve.
Notes
- To Make Ahead: Peel and cube the squash and cut the Brussels sprouts a couple of days in advance; put them in separate containers and refrigerate until ready to use. You can also make the entire recipe a day in advance, but cook it just until tender, about 20 to 25 minutes. When ready to serve, reheat in the oven at 350˚F for 12 to 15 minutes or until tender and heated through.
Nutrition
Serving: 5ounces | Calories: 321kcal | Carbohydrates: 20g | Protein: 7g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 195mg | Potassium: 641mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8615IU | Vitamin C: 80.1mg | Calcium: 74mg | Iron: 2mg
