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Sheet Pan Squash & Brussels with Maple Glaze

Servings: 6

Serve up holiday cheer with our Sheet Pan Squash & Brussels with Maple Glaze, a side dish that brings the traditional flavors of Thanksgiving and Christmas to your table with ease. Full of the seasonal taste of roasted squashes and sprouts, this sheet pan delight is glazed with maple and sprinkled with feta for a festive touch.

Ingredients

Directions

Step 1

Preheat the oven to 400℉. Line two baking sheets with parchment paper.

Step 2

In a medium bowl, stir together cubed butternut and acorn squash, 2 Tbsp olive oil, 3 Tbsp maple syrup, and 1 tsp cinnamon. Place on a large sheet pan. Roast the butternut squash and Acorn Squash for 25 minutes or until softened, turning once half-way through baking.

Step 3

Once the squash is fork tender, sprinkle with pecans and 2 Tbsp maple syrup and return to the oven for an additional 5 minutes.

Step 4

While squash is baking, stir together Brussels sprouts, 2 Tbsp olive oil, salt (to taste), and toss to combine. Place on another baking sheet, flat-side down. Roast Brussels sprouts for 15 minutes. Remove from oven, flip Brussels over and drizzle with 2 Tbsp maple syrup. Return to oven for 10 minutes or until golden brown and tender.

Step 5

Allow squash and Brussels to cool for a few minutes. Toss the roasted butternut squash, roasted acorn squash, and roasted Brussels sprouts, dried cranberries, and pepitas together. Finish with an extra drizzle of 2 Tbsp maple syrup, feta, and thyme.

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