Brussels sprouts and butternut squash are two of my favorite vegetables. Naturally, They pair wonderfully baked together. I added fresh cranberries and pecans. And seasoned with maple syrup. Not only does this dish taste fabulous, it’s a perfect accompaniment for Thanksgiving or Christmas dinner. The recipe is easily doubled or tripled for Christmas when I have a large group. 

As crucial as taste is the presentation. Food should look beautiful. I love this dish’s flavor; it is gorgeous on the buffet.

1 large Butternut Squash cubed (6 cups)

1 ½ pounds Brussels Sprouts trimmed and halved (6 cups). If you use baby Brussels Sprouts, trim and don’t halve.

1 cup Cranberries fresh

½ cup Pecans chopped

¼ cup Maple Syrup pure. I used Acurmann

2 tablespoons Olive Oil

1 teaspoon Thyme

¾ teaspoon Salt

½ teaspoon Black Pepper

INSTRUCTIONS

 Preheat oven to 400 degrees.

Peel and cut the butternut squash into ½ inch cubes.

Trim and halve the Brussels sprouts.

Toss the butternut squash, Brussels sprouts, olive oil, and 2 tablespoons of maple syrup in a large mixing bowl.

Stir in the thyme, salt & pepper.

Place the vegetables on a baking dish and roast for 20 minutes on the middle rack until tender. If you like your Brussels sprouts, crispy roast for 25 minutes.

Add cranberries and pecans to the baking dish and roast for 5-6 minutes or until the nuts begin to brown and the first cranberry pops open.

Drizzle with the remaining maple syrup.

Enjoy!