Over the weekend, we did a huge family grocery shopping trip and of course, I couldn’t help but pick up my first Butternut Squash of the season. Ideally we would’ve grown it ourselves, but since we’re still waiting for a building permit (I need to write a post about building soon—don’t you agree?), we’re making the most of where we’re at. Dreaming of a big garden and trying to be patient and creative in the meantime.
I mentioned over on Insta-Stories (my guilty obsession), that my husband and I have been doing some cooking for a Vegan Family. Recently when I made them a Brussels Sprout salad, it reminded me how easy and delicious roasted Brussels Sprouts are. So, I whipped this up with a few fall twists. This dish is vegan, gluten-free and packed with fiber! There’s something about bright, colorful food that makes me so happy, wouldn’t you agree?
This dish comes together quickly, the most time consuming part will most likely be peeling and chopping the squash. Here’s a great tutorial, if you aren’t sure about doing this.
- 1 pound Brussels sprouts, ends trimmed, yellow leaves removed
- 3 tablespoons olive oil
- Salt, to taste
- 1/2 of a butternut squash, peeled, seeded, and cubed into 1-inch cubes
- 1/4 cup honey
- 1/2 teaspoon maple flavor
- ½ teaspoon ground cinnamon
- 1 cup walnut pieces
- 1 cup dried cranberries
- Preheat oven to 400 F.
- Lightly grease a baking sheet with 1 tablespoon of olive oil.
- Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. Put the Brussels Sprouts on 1/2 of the baking sheet.
- Place the cubed Butternut Squash on the other side of the baking sheet. Drizzle Brussels Sprouts and Squash with oil, sprinkle with salt and cinnamon.
- Bake for 10min, then remove from oven to lightly stir.
- Place back in oven for another 10 minutes. Then stir again.
- Add the cranberries, walnuts, honey and maple flavoring to the Brussels Sprouts and Squash. Stir together lightly and bake for 5 more minutes.
