Are you like me?
When you find a recipe or food that you just adore do you make it over and over again? As in…every day. For a month.
This is what’s happened with me and butternut squash except it’s been…like a year. But it’s soooo good and so easy to prepare.
One of my favourite ways to prepare butternut squash is to chop it into cubes and roast until caramelized and fork-tender. At only 40 calories per 1/2 cup serving, they are deceivingly guilt-free which nowadays, is something we can all appreciate! Especially if you’ve had too many of these, or these, or THESE.
Because I tend to be squirrel-like when I grocery shop and want to always have ingredients on-hand for when the mood strikes, butternut squash is almost always on the counter. I will admit that prepping the squash is a tiny pain but not impossible. For this recipe, I roasted two whole squashes which will serve plenty or last you for dinner and lunches through the week. Not a bad thing AT ALL.
Enough talk about one ingredient! This dish has so many other things going on that it’s a party for all your senses. The maple and cinnamon I used to roast the butternut squash with are THE perfect compliment to the sweet and buttery texture of the squash. The shredded brussels sprouts add a slightly bitter contrast in flavor and the saltiness of the feta and crunch of the pecans…this truly is the side dish of all side dishes.
I’ve recently come to also love using stoneware to roast my veggies on. I’ve been super impressed with how evenly they cook and how beautiful caramelized and crisp the veggies come out. Don’t you just love a kitchen tool gem?
enjoy | liz | xo
- 2 medium butternut squash, peeled, seeded and cut in 1-inch chunks
- 4 tbsp olive oil
- 4 tbsp maple syrup
- 1 tsp ground cinnamon
- 1 lb (approx. 20) brussels sprouts, stems and out leaves removed, shredded or thinly chopped
- 1/4 cup balsamic vinegar
- 1 cup pecan halves
- 1/2 cup of crumbled feta
- Preheat oven to 410F.
- In a large bowl add the butternut squash cubes and toss together with 2 tbsp olive oil, maple syrup and cinnamon. Transfer evenly across two 15"x10" rimmed baking sheets. Roast for 40-50 minutes or until fork tender. Toss lightly halfway through roasting time.
- Meanwhile, in a large sauté pan, heat remaining 2 tbsp of olive oil and balsamic vinegar, then add brussels sprouts. Cook on medium-high heat for approx. 20-25 minutes.
- Once butternut squash and brussels sprouts are fully cooked, combine together in a large bowl and toss gently. Add in pecan halves. Transfer to serving dish(es) and sprinkle with feta cheese.
- Can be served warm or cold.
- Cooking time may need to be adjusted depending on size of squash and/or brussels sprouts.
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