Maple and Walnut Roasted Butternut Squash

Maple and Walnut Roasted Butternut Squash
Roasted butternut squash and Brussels sprouts are given a boost with walnuts and dried cranberries. The addition of ground cinnamon and maple syrup make this side dish really stand out.
Recipe type: Side Dish
Serves: Serves 6 - 8
Cook time: 
Total time: 
  • ¼ cup vegetable oil
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 700 g butternut squash, peeled, seeded, and cut into 1 cm cubes
  • 450 g fresh Brussels sprouts, trimmed and cut in half
  • ½ cup walnut halves
  • ½ cup dried cranberries
  • 2½ tablespoons maple syrup
  1. Preheat oven to 200°C. In a large bowl, combine oil, cinnamon, salt, and pepper; mix well.
  2. Add squash and Brussels sprouts and toss until evenly coated. Place vegetable mixture on baking sheets.
  3. Bake 30 minutes, or until vegetables are tender and begin to brown.
  4. Place on a large platter, then sprinkle with walnuts and dried cranberries.
  5. Drizzle with syrup and toss gently. Serve immediately.


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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