Maple Butternut Squash

Maple Butternut Squash

Tracey Wilkinson
Ingredients:
  • 1/2 medium butternut squash (roughly 3 lbs) cubed into 1/2 inch pieces
  • 1/2 lb Brussels Sprouts (30 pieces, halved or quartered)
  • 1 cup fresh cranberries
  • 1 Tablespoon Extra Virgin Butter Oil
  • 2 Tablespoons Maple Aged Balsamic Vinegar
  • Ground pepper and Himalayan Sea salt to taste

Directions:

  • Preheat oven to 400 degrees F.
  • Prep vegetables and, if desired, slice cranberries in half.
  • Mix brussel sprouts and squash with the cranberries in a large bowl.
  • Drizzle oil and balsamic over mixture and season with pepper and salt. Toss well.
  • Place mixture on a large baking pan or dish and place in the oven.
  • Bake for a total of 35-45 minutes, depending on your oven, stirring every 10 minutes.

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