Roasted Butternut Squash & Brussel Sprouts with Pecans & Cranberries

  • 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and cut in 1-inch chunks, (about 4 cups uncooked)
  • 3 cups Brussels sprouts (ends trimmed and cut in half)
  • 1 cup dried cranberries
  • 1/2 red onion, thinly sliced strips
  • 1/4 olive oil
  • 3 TBS maple syrup
  • 2 TBS brown sugar, packed
  • 1/2 tsp. ground cinnamon
  • 1 cup pecan halves
  • 2 sprigs rosemary

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with non-stick spray.

In a large bowl, toss together all the ingredients except pecans and cranberries. Gently toss to combine.

Place butternut squash mixture in a single layer onto the prepared baking sheet. Place into the preheated oven and bake, turning once, for 25 to 30 minutes or until tender.

Add pecans during the last 10 minutes of cooking time.

When done, remove from oven, mix in cranberries and serve immediately. If desired, garnish with rosemary.