Garlic Chili-Maple Roasted Butternut Squash & Brussels Sprouts with Pomegranate + Gorgonzola
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(1)
Ingredients
6 servings
- 1 pound brussels sprouts, halved, stems and yellow outer leaves removed
- 4 cups cubed butternut squash (about 12 ounces)
- ½ tablespoon olive oil
- 1 tablespoon pure maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon chipotle chili powder (regular chili powder will work just fine)
- ¼ teaspoon cinnamon
- Salt and pepper, to taste
- 1/2 cup pomegranate seeds
- 1/4 cup gorgonzola crumbles
- OPTIONAL: 1/4 cup chopped pecans
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Preparation
Step 1
Preheat oven to 400 degrees F. Add butternut squash and brussels sprouts to a large bowl.
Step 2
In a small bowl, whisk together olive oil, maple syrup, garlic, chili powder and cinnamon. Pour over squash and sprouts and toss to evenly distribute.
Step 3
Pour on a baking sheet and spread out evenly. Roast in oven for 25-30 minutes or until squash is fork tender and sprouts are slightly crispy and caramelized.
Step 4
Remove from oven, cool for a few minutes then immediately transfer to a large bowl.
Step 5
Top with pomegranate seeds, gorgonzola crumbles and pecans, if desired. Serve immediately. I recommend doubling for a crowd!
Step 6
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