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Maple and Walnut Roasted Butternut Squash

Maple and Walnut Roasted Butternut Squash
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Maple and Walnut Roasted Butternut Squash

Maple and Walnut Roasted Butternut Squash

Roasted butternut squash and Brussels sprouts are given a boost with walnuts and dried cranberries. The addition of ground cinnamon and maple syrup make this side dish really stand out.
0 from 0 votes
Cook Time: 30 minutes
Total Time: 30 minutes
Course: Side Dish
Author: The Cook

Ingredients

  • ¼ cup vegetable oil
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 700 g butternut squash, peeled, seeded, and cut into 1 cm cubes
  • 450 g fresh Brussels sprouts, trimmed and cut in half
  • ½ cup walnut halves
  • ½ cup dried cranberries
  • tablespoons maple syrup

Instructions

  • Preheat oven to 200°C. In a large bowl, combine oil, cinnamon, salt, and pepper; mix well.
  • Add squash and Brussels sprouts and toss until evenly coated. Place vegetable mixture on baking sheets.
  • Bake 30 minutes, or until vegetables are tender and begin to brown.
  • Place on a large platter, then sprinkle with walnuts and dried cranberries.
  • Drizzle with syrup and toss gently. Serve immediately.
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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Maple and Walnut Roasted Butternut Squash

Jump to Recipe Print Recipe

Maple and Walnut Roasted Butternut Squash

Maple and Walnut Roasted Butternut Squash

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