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


TOP Reviews:

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.

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Nutrition Facts

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%
Sugars 19g
Protein 3g 6%
Vitamin A 185.8%
Vitamin C 55.6%
Calcium 7.2%
Iron 8.4%

Ingredients

Roasted Brussels Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
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