Roasted Butternut Squash with Brussels Sprouts

Roasted Brussels Sprouts & Butternut Squash w/ Cranberries + Pecans

Instructions. Preheat oven to 400 degrees F. Cut the ends of your butternut squash (top and bottom). Slice the butternut squash down the middle and scoop out all the sides. Use a potato peeler to get the skin off. Cut your butternut squash into 1 inch cubes. Slice each Brussel sprouts down the middle.

Roasted Butternut Squash and Brussels Sprouts with Pecans and Dried

Share your ideas below! 🤩 🌽 Ingredients: * 1 small butternut squash, diced into small cubes * 1 pound Brussels sprouts, halved * 2 tablespoons olive oil * 1/2 teaspoon nutmeg * 1/2 teaspoon ground cinnamon * 2 tablespoons butter * 2 tablespoons maple syrup * 1 teaspoon soy sauce * 1/3 cup pecans * 1/4 cup Craisins (dried cranberries) 🍁.

Roasted Butternut Squash, Brussels Sprouts, and Dried Cranberries

Preheat oven to 425 degrees F. Line one or two baking sheets (depending on the size of your butternut squash) with parchment paper or foil, lightly greased with cooking spray. Spread the butternut squash chunks and halved Brussels sprouts evenly on the tray. Drizzle 2 tablespoons of olive oil over vegetables and sprinkle with salt and black pepper.

Roasted Brussels Sprouts & Butternut Squash Medley with Pecans and

Bake. Roast the squash and Brussel sprouts for 20 minutes. While the veggies are baking, combine the maple syrup and balsamic syrup in a small bowl. After 20 minutes of baking time, drizzle the syrup evenly over the top. Bake for an additional 15-20 minutes or until the vegetables are soft and starting to turn golden brown.

Air Fryer Butternut Squash Everyday Family Cooking

Preheat oven to 425°F. Spray a large sheet pan with oil. In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer. Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups.

Roasted Butternut Squash with Brussels Sprouts

Add the mixture to an air fryer basket and top with the bacon in an even layer, cutting the slices in half to fit if needed. Air fry for 20-25 minutes at 350ºF until the bacon is crispy. Transfer the cooked bacon to a paper towel and set aside. Transfer the squash mixture back to the mixing bowl and toss with the maple syrup.

Oven Roasted Brussels Sprouts with Butternut Squash and Apples Mom On

Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. Coat: In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper. Roast: Spread evenly on the baking sheet and roast in the oven.

Roasted Brussel Sprouts and Butternut Squash Recipe Diaries

In a large bowl, toss together the sprouts, cubed squash, cranberries, bacon pieces, thyme leaves, and 2 tablespoon of the reserved bacon grease. Spread the vegetable mixture evenly on the prepared baking sheet. Roast in the center of oven 20-30 minutes, turning halfway through until veggies are fork-tender and lightly browned.

Air Fryer Butternut Squash Savory Thoughts

Preheat the air fryer for 5 minutes at 375 degrees F (190 degrees C). In a large bowl, toss the brussels sprouts with olive oil, balsamic vinegar, garlic powder, sea salt, and black pepper. Add the brussels sprouts to the air fryer basket.

Easy Air Fryer Butternut Squash Cubes

Add butternut squash to the medium bowl. Drizzle with olive oil and season generously with salt, pepper, and smoked paprika then toss to combine. Transfer onto a baking sheet or into your air fryer basket. Cook for 15 minutes, stirring/shaking occasionally, until fork tender and a little crispy. Transfer into the large bowl with the brussels.

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

Step 1 | Roast the vegetables. In a sheet pan, toss the cubed squash with olive oil, salt, and pepper. In another sheet pan, tossed the halved Brussels sprouts also with olive oil, salt, and pepper. Roast at 450 degrees F. The sprouts should take 15 to 18 minutes, and the squash 22 to 25 minutes.

Roasted Brussel Sprouts and Butternut Squash Recipe Diaries

Place the brussels sprouts and squash in a 6-8 qt air fryer. Set the temperature to 400°F and air fry for 22 minutes, stopping to shake 2-3 times throughout. When the squash and brussels are done, add the pecans and air fry for another 4 minutes at 400°F. Brussels sprouts should be crispy and browned and the squash should be fork tender.

Glazed Vegetables Appetizing Side Dishes For Meal

Instructions. Place the empty roasting pan in the oven. Preheat the oven to 400 degrees. Once the oven is preheated, remove the pan from the oven, and put the vegetables on the pan. Top them with the other ingredients ( olive oil, maple syrup, thyme, salt, pepper ), and toss to coat. Careful, remember that pan is HOT!

Roasted Butternut Squash and Brussels Sprouts with Bacon The

Instructions. Preheat oven to 425 F. Line a large half sheet baking pan with parchment paper or grease lightly with cooking oil spray. Add brussels spouts and butternut squash cubes to the baking pan. Drizzle with olive oil and maple syrup. Sprinkle cinnamon, salt, and pepper on top.

Cheesy Butternut Squash Skillet with Brussels sprouts and Bacon

Slice the squash horizontally into 1-inch wide round slices. Scoop out the seeds with a spoon. Instead of using a vegetable peeler, run a knife around the outside of each round to remove the skin. Cut each peeled slice into approximately 1-inch cubes. Microwave the whole squash for 2 minutes to make peeling and cutting easier.

Butternut Squash and Brussels Sprouts Salad Cooking For My Soul

Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray with cooking spray. Trim the Brussels Sprouts and cut them in half. Cut the Butternut Squash into bite-sized cubes. Distribute the squash and brussel sprouts in an even layer on your baking sheet. Drizzle with olive oil, honey, salt, pepper, and cinnamon.