Monthly Recipe


3 cups brussles sprouts, ends trimmed, cut in half
1 1/2 pound butternut squash, peeled, seeded and cubed (4 cups)
5 Tablespoons olive oil (divided)
3 Tablespoons maple syrup
1 cup pecans*
1 cup Craisens
1/2 teaspoon ground cinnnamon
Salt to taste

Preheat oven to 400 degrees

Mix brussel sprouts with 2-3 Tablespoons of olive oil and place on a baking sheet. 

In a medium bowl, mix cubed butternut squash, 1 Tablespoon olive oil, 3 Tablespoons maple syrup, and cinnamon. Toss well. Place on a separate baking sheet.

Bake both brussel sprouts and squash in oven for 15-25 minutes, stirring and turning after 10 minutes or so. Bake until both vegetables are softened. (Note: Brussels sprouts may be done before squash).

Place roasted brussel sprouts and butternut squash in large bowl. Add pecans and Craisens. Toss to combine. Salt to taste. Serve warm. 

Serves 6-8

*Toasting pecans for 10 minutes in oven (or 2-4 minutes in microwave) with a little butter brings out the nuttiness and adds great flavor.