* With pecans and cranberries which wont fit in the title XD

Finally had a day to myself, and got cooking!!!

This dish would be great for turkey day, see what you think!

From:

https://juliasalbum.com/roasted-bru.....d-cranberries/

Ingredients

Roasted Brussels Sprouts:

3 cups Brussels sprouts ends trimmed, yellow leaves removed
3 tablespoons olive oil
1/4 teaspoon Salt to taste

Roasted Butternut Squash:

1 1/2 lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash) (I use the pre cut frozen butternut squash cubes, they are a time saver)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon

Other Ingredients:

2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup optional
4 slices BACON

Instructions

How to roast Brussels Sprouts:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
Trim ends of Brussels sprouts and remove yellow leaves.
Then, slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened (see my photos).

How to roast Butternut Squash:

Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven – that’s what I did.
(I added the bacon on the top, and just let both trays cook alongside each other)

How to toast pecans:

Toast pecans in the preheated oven at 350 F
Line a baking sheet with parchment paper.
Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350 F until they get darker in color. (used my toaster oven here with tin foil)
Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwards. (Definitely cook this for 5 minutes, no more! burnt nuts are nasty)

Assembly:

In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine.

(OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

IF YOU ARE NUT ALLERGIC don't add in the nuts, duh!

You can also put in a touch of cayenne for a bit more warmth / spice (I used a good bit of white pepper, I find it has more spice to it)

UPDATED TASTING NOTES: You are better off getting the fresh cubed squash rather than the frozen - only because, the frozen squash has a lot of stored water which can make the dish mushy. (The other way around would be to thaw the squash gradually and drain in a colander to get rid of the extra water)

Other than that, its great stuff !