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Roasted Cinnamon Butternut Squash, Brussels Sprouts, Pecans, and Cranberries - VEGAN


Roasted Cinnamon Butternut Squash, Brussels Sprouts, Pecans, and Cranberries 


Serves 4


This easy Thanksgiving side dish is not only delicious and bursting with Fall and Holiday flavors (cinnamon, maple syrup),


It’s also healthy, gluten free, vegetarian, and packed with fiber!





3 cups Brussels sprouts, ends trimmed, yellow leaves removed


Salt, to taste

1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)


2 tablespoons olive oil


3 tablespoons maple syrup


½ teaspoon ground cinnamon

2 cups pecan halves


1 cup dried cranberries






  1. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half.

  2. Put the sprouts into a steamer and steam for about six minutes but do not let them get too soft or mushy.

  3. Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.

  4. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.

  5. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

  6. In a large bowl, combine steamed 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.

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