Roasted butternut squash and Brussels sprouts dish

Introduction

This roasted butternut squash and Brussels sprouts dish is a vibrant and flavorful side that combines the natural sweetness of squash with the earthy taste of Brussels sprouts. Topped with feta cheese, dried cranberries, and pumpkin seeds, and finished with a honey-balsamic glaze, it’s perfect for holiday gatherings or as a nutritious addition to any meal. The combination of textures and colors makes it as appealing visually as it is delicious.

Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes
• 1-2 lbs Brussels sprouts, trimmed and halved
• Olive oil
• Kosher salt
• 1/2 cup dried cranberries
• 1/2 – 1 cup roasted pumpkin seeds (or toasted pecans if no nut allergy)
• 1/2 cup feta cheese, crumbled

For the Honey-Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 3 tablespoons honey (or maple syrup or brown sugar)

Instructions

1. Prepare and Roast the Vegetables:
   • Preheat your oven to 400°F (200°C).
   • Toss the butternut squash cubes in olive oil and a sprinkle of kosher salt. Spread them out on a baking sheet without overcrowding and roast for 20 minutes.
   • Similarly, toss the Brussels sprouts in olive oil and salt, and spread them on a separate baking sheet. Roast until golden and tender, about 20-25 minutes.
2. Make the Honey-Balsamic Glaze:
   • While the vegetables are roasting, heat the balsamic vinegar in a small saucepan over medium-high heat.
   • Add the honey and bring to a gentle boil. Once it begins to bubble, reduce the heat and simmer until the mixture reduces by about half and thickens. Remove from heat and set aside.
3. Combine and Assemble:
   • Once the Brussels sprouts are done, transfer them to a large bowl and toss with the balsamic glaze.
   • Gently fold in the roasted butternut squash to avoid breaking up the cubes.
   • Add the dried cranberries and mix gently.
4. Top and Serve:
   • Just before serving, sprinkle the dish with crumbled feta cheese and roasted pumpkin seeds (or toasted pecans for extra crunch).
   • Add a final touch of kosher salt to taste if needed.

Conclusion

This roasted butternut squash and Brussels sprouts dish with feta, cranberries, and honey-balsamic glaze is a delightful mix of flavors and textures. The sweetness of the glaze and cranberries complements the savory vegetables and tangy feta, while the pumpkin seeds add a satisfying crunch. It’s an elegant and tasty addition to any table, ideal for fall and winter gatherings! Enjoy the beautiful colors and warm flavors this dish brings to your meal.

For more details, visit the full recipe

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