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maple butternut squash and brussels sprouts

Maple Butternut Squash and Brussels Sprouts

5 from 32 votes
Maple Butternut Squash and Brussels Sprouts are roasted until golden brown and tossed with walnuts and cinnamon for a delectable side.
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Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 butternut squash cubed
  • 12 oz brussels sprouts halved
  • 2-3 tbsp olive oil as needed
  • 1-2 tsp salt to taste
  • 1-2 tsp pepper to taste
  • 1 tbsp cinnamon
  • 1/2 cup walnuts roughly chopped
  • 2 tbsp maple syrup

Method
 

  1. Preheat oven to 400° F.
  2. Toss butternut squash and brussels sprouts in olive oil until coated. Place on a greased sheet pan and sprinkle with pepper and cinnamon.
  3. Using a separate greased pan, toast the walnuts for 5 minutes or until slightly darker in color. Be careful to not overcook them as they easily burn. Set aside.
  4. Bake the brussels sprouts and butternut squash for 25-30 minutes or until golden brown, flipping halfway through.
  5. Add walnuts and maple syrup to the pan and toss until thoroughly mixed.  Use more cinnamon if desired and serve warm.