Thanksgiving is a week away and we are already getting hungry for those quintessential Turkey Day recipes! We made this roasted squash and veggie side dish for our Friendsgiving meal on Sunday and to say it was a fan favorite would be a serious understatement. Swap out the traditional sweet-as-dessert yams for this better-for-you (and tastier!) recipe from Ambitious Kitchen.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
- 1 pound of brussels sprouts, halved, stems and yellow outer leaves removed
- 4 cups cubed butternut squash (about 12 ounces)
- ½ tablespoon olive oil
- 1 tablespoon pure maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon chipotle chili powder (regular chili powder will work just fine)
- ¼ teaspoon cinnamon
- Salt and pepper, to taste
- 1/2 cup pomegranate seeds
- 1/4 cup gorgonzola crumbles
- OPTIONAL: 1/4 cup chopped pecans
- Preheat oven to 400 degrees F. Add butternut squash and brussels sprouts to a large bowl.
- In a small bowl, whisk together olive oil, maple syrup, garlic, chili powder and cinnamon. Pour over squash and sprouts and toss to evenly distribute. Pour on a baking sheet and spread out evenly.
- Roast in oven for 25-30 minutes or until squash is fork tender and sprouts are slightly crispy and caramelized.
- Remove from oven, cool for a few minutes then immediately transfer to a large bowl.
- Top with pomegranate seeds, gorgonzola crumbles and pecans, if desired. Serve immediately.
Image & recipe source: Ambitious Kitchen (www.ambitiouskitchen.com)