Maple Glazed Butternut Squash and Brussels Sprouts is a quintessential fall side dish that balances savory roasting with a sweet, caramelized finish.
Maple Glazed Brussels Sprouts and Butternut Squash
Ingredients
Instructions
- Preheat oven to 350 degrees. Cut off top of squash. Using a strong peeler, peel outside of butternut squash until you can see the deep orange flesh of the squash. Cut in half lengthwise and scrape out seeds. Dice squash into two inch pieces. Toss in two tablespoons of olive oil and 3 tablespoons of maple syrup. Spread on a foil lined pan in one layer. Season with salt and pepper.
- Preheat oven to 400 degrees. Trim brussels sprouts and cut in half. In a bowl, toss brussels sprouts with 1 tablespoon olive oil and 1 tablespoon maple syrup. Spread brussels sprouts on a parchment lined baking sheet. Season with salt and pepper. Bake for 25 minutes.
- Toss sprouts and squash together. Sprinkle with poultry seasoning. Add pecans and dried cranberries or dried cherries, if desired.