Roasted Butternut Squash, Brussels Sprouts & Cranberries
Ingredients
1/2 medium butternut squash (roughly 3 lbs.), de-seeded, skin removed and cut into 1/2-inch cubes*
1/2 stalk brussels sprouts (about 30 pieces), halved or quartered
1- 1 1/2 cups fresh cranberries
1 Tablespoon avocado oil
2 Tablespoons 100% pure maple syrup
Ground pepper and salt to taste
Directions
Preheat oven to 400 degrees F.
Prep vegetables and, if desired, slice cranberries in half.
Mix brussels sprouts and squash with the cranberries in a large bowl.
Drizzle oil and maple syrup over mixture and season with pepper and salt. Toss well.
Place mixture into 2 large baking dishes (If you use 1 you may have to cook for longer) and place in the oven.
Bake for a total of 35-45 minutes, depending on your oven, stirring every 10 minutes.
Serve and enjoy!
*Purchasing tips: it may look funny but buying an actual stalk of brussels sprouts means lower cost, and possibly higher nutrient content since you won’t slice and dice the veggie until very close to consumption. Same goes for buying a whole squash versus pre-cubed. You can cube & freeze the other half of the butternut squash to use at a later time.
