Description
Roasted butternut squash becomes my go-to side dish that turns simple vegetables into something special. Caramelized edges and tender center make this recipe a total winner for dinner.
Ingredients
Scale
Main Ingredients:
- 1 small butternut squash (about 2 lbs/907 g)
- 1 pound (454 g) Brussels sprouts
Seasonings and Toppings:
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup dried cranberries
- ½ cup chopped pecans or walnuts
Dressing and Oils:
- 6 tablespoons (90 ml) olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider or balsamic vinegar
- 1 tablespoon maple syrup or honey
- Salt and pepper, to taste
- 2 cups baby arugula or spinach (optional)
Instructions
- Heat your oven to precisely 400°F (200°C). Cover a large baking sheet with parchment paper for easy cleanup.
- Grab your sharp chef’s knife and carefully peel the 2-pound butternut squash. Dice it into uniform 1-inch cubes to ensure even roasting.
- Trim the stems from 1 pound of Brussels sprouts and slice each one in half through the root to keep them intact.
- Drizzle 3 tablespoons olive oil over the squash and sprouts. Sprinkle ½ teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper across the vegetables.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are not overcrowded to help them caramelize properly.
- Roast the vegetables for 25-30 minutes at 400°F (200°C), rotating the pan halfway through to ensure even browning.
- While vegetables roast, toast ½ cup chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring constantly to prevent burning.
- Create the vinaigrette by whisking 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, salt, and pepper in a small bowl.
- Transfer the roasted vegetables to a large mixing bowl. Gently fold in ½ cup dried cranberries and the toasted pecans.
- Add 2 cups baby arugula or spinach to the warm vegetable mixture if desired.
- Drizzle the prepared vinaigrette over the salad and toss gently to combine all ingredients without bruising the greens.
- Serve the roasted vegetable salad immediately while still warm, or let it cool to room temperature for a delightful side dish.
Notes
- Check squash size when cutting to ensure even 1-inch cubes for consistent roasting and caramelization.
- Spread vegetables in a single layer on the baking sheet to prevent steaming and encourage proper browning.
- Toast pecans carefully and watch closely, as they can burn quickly in a dry skillet.
- Adjust vinaigrette sweetness by adding more or less maple syrup depending on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 276 kcal
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3.5 g
- Cholesterol: 0 mg