I have been playing around with butternut squash lately. Scouring Pinterest and experimenting and finally, I’ve come up with something that I think is pretty darn delicious!! It’s super simple (my favorite kind of delicious dish) and healthy to boot. It’s perfect for the fall weather and I’m actually taking it to my family Thanksgiving tomorrow. We shall see what the verdict is there, but I taste tested and thought it was amazing. I hope you enjoy!
Roasted Butternut Squash and Brussel Sprouts with a Maple Mustard Sauce
2-3 cups cubed butternut squash
2-3 cups quartered Brussel Sprouts
1/2 cup slivered almonds
5 tbsp olive oil, divided
1/2 cup dried cranberries
2 tbsp Dijon mustard
2 tbsp maple syrup
Juice from 1/2 lemon
Salt and pepper to taste
Preheat oven to 375. Spray 9×13 glass baking dish with non-stick spray. Combine butternut squash, Brussel Sprouts and slivered almonds in pan. Drizzle 3 tbsp olive oil over top. Bake for 45 minutes. Add in dried cranberries. Combine mustard, remaining olive oil, maple syrup and lemon juice mixing well. Pour over squash mixture. Toss until coated. Sprinkle with salt and pepper to taste. Enjoy!!