Description
Thanksgiving is the perfect occasion to elevate your holiday table with this vibrant Butternut Squash, Brussels Sprouts, Cranberries, and Pecans side dish. This delightful medley combines sweet roasted butternut squash with earthy Brussels sprouts, tart cranberries, and crunchy pecans for a colorful and flavorful experience. Easy to prepare and visually stunning, this recipe will impress your guests and become a cherished Thanksgiving favorite.
Ingredients
Scale
- 2 cups butternut squash (cubed)
- 2 cups Brussels sprouts (halved)
- 1 cup fresh cranberries
- 1 cup pecans (raw or lightly toasted)
- 3 tbsp olive oil
- 2 tbsp pure maple syrup
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash into bite-sized pieces. Trim the ends of the Brussels sprouts and cut them in half.
- In a large mixing bowl, combine the butternut squash, Brussels sprouts, cranberries, and pecans. Drizzle with olive oil and maple syrup; season with salt and pepper. Toss well.
- Spread the mixture evenly on a parchment-lined baking sheet and roast for 25-30 minutes, stirring halfway through until golden brown and tender.
- Let cool slightly before transferring to a serving dish. Garnish with extra pecans or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg