Roasted Brussels + Butternut Squash with Almond Butter-Maple Syrup Glaze

If you’re in the market for a unique Holiday side dish, this one is screaming directly at you! I made these for my good friends on Cribbs in the CLE (WOIO) this morning and only wish it wasn’t through Zoom … because not only does this dish fill your home with the sweetest smell, they taste even better than they smell!

Enjoy this savory side dish!

Roasted Brussels + Butternut Squash with Almond Butter-Maple Syrup Glaze

PREP TIME: 10 minutes
COOK TIME: 40 minutes

INGREDIENTS:

• 1 lb Brussels sprouts cut into halves
• 1 butternut squash cut into cube-like pieces (frozen is fine)
• 1/4 cup pecans
• 1/4 cup dried cranberries
• 3 Tbsp Barney Butter Bare Smooth Almond Butter
• 4 Tbsp olive oil or avocado oil
• 2 Tbsp maple syrup
• Salt & pepper to taste
• Water (to thin if needed)

 INSTRUCTIONS:

1. Preheat the oven to 450 degrees F.
2. Place the Brussels sprouts and squash on a baking tray and drizzle with oil (about 3 tablespoons).
3. Season with salt and pepper.
4. Roast until golden for about 40 minutes.
5. While the Brussels sprouts and squash roast, mix together the Barney Butter Bare Smooth Almond Butter, olive oil (1 tablespoon), and maple syrup in a large bowl.
6. Add water if needed to thin the sauce.
7. When the Brussels sprouts and squash are done roasting, add them to the large sauce bowl.
8. Mix well until they are coated evenly.
9. Add in the cranberries and pecans and serve immediately.