OK seriously, I cannot even describe how amazing this dish is. Well, let me be honest for a second, the littlest and I thought it was amazing. I mean he’s only a year and a half and between the two of us we polished off the entire pan. Yup! The whole thing. However, Hubs and the oldest little aren’t huge squash fans so while they did try it for me it was “meh” for them.
SO if you like squash (and all the other ingredients) this is a side dish you MUST try. When I first read the ingredients I thought the cinnamon was going to be odd in it but it wasn’t. At. All. Just looking at my pictures of this dish has me craving it again! #guesswhatsforsupper
Also to be noted, this recipe is meal plan approved! Its made entirely up of clean ingredients but tastes like it MUST be a cheat of some sort.
The perfect holiday side dish, and by holiday I mean everyday 😉
- 1 medium butternut squash peeled, seeded + cubed
- 2-3 cups brussels sprouts trimmed + halved
- 5 tbsp olive oil divided
- 1 pinch himalayan sea salt
- 3 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
Preheat oven to 400F. Prepare a baking sheet by greasing with 1 tbsp of oil and set aside.
In a medium bowl combine brussels sprouts, 2 tbsp of oil + sea salt; toss to coat. Arrange in a single layer on half of the prepared baking sheet.
In the same bowl combine the butternut squash, 2 tbsp of oil, cinnamon + maple syrup; toss to coat. Arrange in a single layer on the remainder of the baking sheet.
Bake veggies for 20-25 minutes or until squash is soft, turning once.
Remove from the baking sheet and combine with the pumpkin seeds + cranberries. Serve and enjoy!
Note: veggies can be prepared and baked on the same sheet or on separate sheets depending on the room available.
Note: recipe adapted from http://juliasalbum.com
As always if you try this dish out – let me know what you think! Tag me on social media @mamaA.fitlife or leave a comment below – I love to hear from you!