Maple Butternut Squash

Name: Maple Butternut Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1/2 medium butternut squash, roughly 3 pounds, cubed into 1/2-inch pieces; 1/2 pound Brussels sprouts, about 30 pieces, halved or quartered; 1 cup fresh cranberries; 1 tablespoon Butter Premium Olive Oil; 2 tablespoons Vermont Maple Dark Balsamic Vinegar; Ground pepper, to taste; Himalayan sea salt, to taste

September 4, 2018

Maple Butternut Squash made with Butter Premium Olive Oil and Vermont Maple Dark Balsamic Vinegar from The Little Shop of Olive Oils

This Maple Butternut Squash is the kind of cozy side dish that feels perfect for fall dinners, Thanksgiving, or any meal that needs a little sweet-savory flavor. Butternut squash, Brussels sprouts, and fresh cranberries roast together until tender, colorful, and full of flavor.

Butter Premium Olive Oil brings a rich, buttery flavor without needing melted butter, while Vermont Maple Dark Balsamic Vinegar adds that warm maple sweetness that pairs beautifully with roasted squash and Brussels sprouts.

Why You’ll Love This Recipe

It is colorful, cozy, and perfect for fall or holiday meals.
The butternut squash gets tender and slightly caramelized in the oven.
The Brussels sprouts add a savory balance to the sweet maple balsamic.
The cranberries bring a tart pop of flavor and color.

Serving Ideas

Serve this Maple Butternut Squash with roasted turkey, chicken, pork tenderloin, baked ham, or a simple grain bowl. It also makes a beautiful Thanksgiving or holiday side dish because the colors look so pretty on the table.

Shop the Flavor

This recipe features Butter Premium Olive Oil and Vermont Maple Dark Balsamic Vinegar from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring these cozy maple and buttery flavors into your next roasted vegetable dish.

Maple Butternut Squash

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

115

Cuisine

American

Ingredients

1/2 medium butternut squash, roughly 3 pounds, cubed into 1/2-inch pieces
1/2 pound Brussels sprouts, about 30 pieces, halved or quartered
1 cup fresh cranberries
1 tablespoon Butter Premium Olive Oil
2 tablespoons Vermont Maple Dark Balsamic Vinegar
Ground pepper, to taste
Himalayan sea salt, to taste

Directions

Preheat the oven to 400°F.
Prep the vegetables and, if desired, slice the cranberries in half.
Add the Brussels sprouts, butternut squash, and cranberries to a large bowl.
Drizzle the Butter Premium Olive Oil and Vermont Maple Dark Balsamic Vinegar over the mixture.
Season with ground pepper and Himalayan sea salt.
Toss well until everything is evenly coated.
Spread the mixture onto a large baking pan or baking dish in an even layer.
Place in the oven.
Bake for 35 to 45 minutes, stirring every 10 minutes, until the squash is tender and lightly caramelized.
Serve warm.