Delicious!! Just made this for thanksgiving dinner and was a huge success.
Added some extra cinnamon & did not need the extra syrup. Bought cleaned & cut bagged veggies so preparation was a breeze.
Loved this! Will definitely make again. HOWEVER, no need to line a baking sheet with aluminum foil. Bad for the environment, and unnecessary. Just wash the pan! 🙂
I made this using pecans from last year’s recipe. Will try pumpkin seeds next time.
I added the cranberries and the nuts to the squash in the oven halfway through to toast the pecans and soften the cranberries. It was very good! Will definitely make again.
Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries
Amount Per Serving
Calories 232 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Sodium 13mg 1%
Potassium 494mg 14%
Total Carbohydrates 34g 11%
Dietary Fiber 4g 16%
Protein 3g 6%
Vitamin A 185.8%
Vitamin C 55.6%
Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
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