Roasted Brussels Sprouts and Butternut Squash

Roasted Brussels Sprouts and Butternut Squash

January 5, 2017

Brussels sprouts are a great winter staple, as is butternut squash, making this wintry recipe fresh and nutritious. Brussels sprouts are often cut in half to help the heat penetrate them evenly as they cook, which is necessary. If they are overcooked they turn grey and are less appetizing. They are high in Vitamin C, an important vitamin for the cold winter months. Not only is this recipe delicious, the side-by-side rich colors of the sprouts and the squash create a beautiful presentation for any dinner.

Roasted Brussels sprouts requires:
1 pound of Brussels sprouts, trimmed and sliced in half
3 tablespoons of olive oil
Salt and pepper for taste

Roasted butternut squash requires:
1 pound butternut squash, cubed in 1 inch pieces
2 tablespoons olive oil
1 tablespoon maple syrup
1/2 teaspoon of nutmeg

The topping for the combined dish requires:
¼ cup chopped pecans
¼ cup dried cranberries
4 pieces of cooked bacon, chopped (optional)
¼ cup feta cheese (try Ezra’s Feta, available at Heini’s Cheese Chalet)
Salt and pepper for seasoning

Preheat oven to 425 degrees. In a medium size bowl, mix Brussels sprouts with olive oil and season with a pinch of salt and pepper. Pour mixture into one layer on half of a large baking sheet. In a medium size bowl, combine butternut squash pieces, olive oil, maple syrup, and nutmeg and pour flat onto other half of baking sheet. Roast Brussels sprouts and squash for 20-25 minutes.

Remove sprouts and squash from oven and place on serving dish. Add pecans, dried cranberries, bacon, and cheese to top. Serve and enjoy!

All of the ingredients for this recipe are available at one of the many fresh food stores in Amish Country, such at Walnut Creek Cheese or Troyer’s A Country Market

Total time: 40 minutes
Serves: 8


Recipe adapted from