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Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries

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Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries – perfect Autumn salad, bursting with colors and flavors!

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I love this recipe so much – to me it looks so much like Autumn on a plate. Last year, I made a
very similar recipe but with pecans, this year my tastes have changed a little, and I now prefer to eat more seeds vs. nuts, so I just switched pecans for pumpkin seeds, and it came out delicious!

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This will make a great Thanksgiving side dish!

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Enjoy!

Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 servings

Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries

Ingredients

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  • Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt, to taste
  • Roasted Butternut Squash:
  • 1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • Other Ingredients:
  • 1/2 cups pumpkin seeds
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup (optional)

Instructions

    Roasted Brussels sprouts:
  1. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).
  3. Roasted butternut squash:
  4. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
  5. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
  6. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  7. _Note:_You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
  8. Assembly:
  9. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
http://juliasalbum.com/2016/10/maple-butternut-squash-roasted-brussels-sprouts-pumpkin-seeds-and-cranberries/

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{ 6 comments… add one }
  • Tina November 17, 2016, 10:37 am

    Can this be made a day ahead? How would you reheat?

  • Pam Bianco November 20, 2016, 3:09 pm

    This looks fantastic! Do you serve this hot, cold or room temperature??

  • Madison November 22, 2016, 1:16 am

    Looks yummy. It’s served warm right?

  • Keshia November 22, 2016, 9:41 am

    Is this supposed to be served hot? Or can it be prepared ahead of time? Thanks!

  • kate December 19, 2016, 10:18 am

    I did some digging (followed the link she provided to the similar recipe and read the comments, who were asking the same question). The author indicates that it can be served either warm or at room temperature. Because I’m making a ham and won’t have room to roast the veg day of, I’m planning on doing that the day before and then warming them up before pulling the rest of the recipe together. Best of luck!

    • Julia December 22, 2016, 12:41 pm

      Yes, it can be served warm or at room temperature. I hope you enjoy it!

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