maple roasted butternut squash and brussels sprouts
This dish shows up on multiple tables throughout the holidays and winter months. It’s a quick, easy side dish that provides lots of flavor with in-season ingredients. The combination of sweet, savory, and even tartness, can be a welcome change from the heavier, more beige dishes that are typical this time of year. The toasted pecans add some nice texture and a delicious nutty flavor to balance out the tart cranberries.
For me, adding pecans to a dish is always feels like I’m honoring my family and my ancestors. My grandfather (my mom’s dad) was a pecan farmer in Arizona and growing up, a large box full of pecans would appear at our door every year. We had so many pecans it felt like we had an endless supply. Around the holidays my mom would make pecan pies and would share pecans with friends and neighbors. Whatever was left, we would store in the freezer to use throughout the year. Eventually, my grandfather sold the farm, and he has since now passed. I now know that the supply was indeed not endless and so any chance I get to cook or bake with pecans, I savor it. I remember the happy, delicious memories with my grandfather driving around the farm, with my mom baking pecan pies in the kitchen, and sharing the delicious nuts with loved ones. Cooking can be a way to honor those who have passed and to remain connected with them. Thank you, pecan, for giving me that opportunity.
I hope this recipe gives you the chance to think about what ingredients connect you with those who have passed in your life or even with your own past experiences. I hope this recipe brings you together with your community and people you love. While it is intended to be used as a side dish, I also have eaten it as a main served over rice, lentils, or some combination of the two. When I’m eating it this way, I like to drizzle some maple syrup dressing or balsamic dressing to add more flavor and moisture. Either way, I hope this recipe nourishes you and provides an opportunity to connect deeper with these winter ingredients.
Happy cooking, friends.
maple roasted butternut squash and brussels sprouts
ingredients
1 butternut squash, skin removed and chopped into ¾ inch pieces
1 lb brussels sprouts, halved
Extra virgin olive oil
Salt
2-3 tsp maple syrup
1 scant cup pecans
½ cup dried cranberries
Optional: rice, lentils, or some combination to serve (I have used a combination of brown rice and black lentils, as well as wild rice and green lentils.)
Optional: If serving as a meal over rice and/or lentils, I like to add a maple syrup dressing or balsamic dressing for added moisture.
instructions
Preheat the oven to 400 degrees F. Prepare two rimmed baking sheets with parchment paper (you will be using one for the butternut squash and one for the brussels).
Combine the butternut squash with 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of maple syrup, and fresh cracked black pepper. Stir so that all pieces of squash are evenly coated and then transfer to one of the baking sheets. Make sure that the squash are evenly spaced out on the baking sheet.
Next, combine the brussels sprouts with 2 tablespoons of olive oil, ¾ of a teaspoon of salt, and 1 teaspoon of maple syrup. Stir so that all of the brussels sprouts are evenly coated and then transfer to the other baking sheet. Make sure that the brussels are evenly spaced and are cut side down (this helps with the browning).
Once the oven is heated, put both baking sheets in the oven, roasting the butternut squash for about 40 minutes or until tender and starting to brown and the brussels sprouts for about 30-35 minutes or until they are tender but browned and crispy on the outside.
While the butternut squash and brussels are roasting, toast the pecans. I like to do this either on the stove over low heat or in an oven/toaster oven just for a few minutes until they start to get really fragrant. Be sure to watch continuously so they don’t burn! I like to have a plate to transfer them to as soon as they are done so they don’t continue to toast. Set aside.
Once the butternut squash and brussels are finished. Let them cool for 10-15 minutes. Next, find a large bowl and combine the butternut squash, brussels sprouts, pecans, and dried cranberries. Gently toss to combine, making sure not to squish the veg!
Serve immediately on your favorite serving dish/plate. If you are serving this as a main, serve in bowls, starting with the base of rice and/or lentils and topping with the butternut squash and brussels sprouts mixture. Then drizzle with maple syrup dressing and enjoy!
