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Delicious Butternut Squash Brussels Sprouts Salad Recipe

Butternut Squash Brussels Sprouts
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Delicious and Festive Butternut Squash Brussels Sprouts Salad: Perfect for Your Holiday Dinner

Ingredients

Scale
  • 1 small butternut squash (peeled and cubed)
  • 1 pound Brussels sprouts (trimmed and halved)
  • 1/2 cup dried cranberries
  • 1/4 cup pecans or walnuts (chopped)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/2 cup fresh cranberries
  • 1/4 cup orange juice
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, and trim the Brussels sprouts, cutting them in half.
  2. Spread butternut squash and Brussels sprouts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes, tossing halfway through.
  3. In a saucepan, combine cranberries, orange juice, maple syrup, balsamic vinegar, and Dijon mustard. Cook for 10 minutes until the cranberries break down and the glaze thickens.
  4. Combine the roasted vegetables, dried cranberries, chopped nuts, and drizzle with cranberry glaze. Toss gently to coat and serve warm or at room temperature.

Notes

    Nutrition

    Find it online: https://quizsavor.com/butternut-squash-brussels-sprouts/

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