Roasted Maple Butternut Squash & Brussel Sprouts

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 pounds of brussel sprouts, trimmed and halved from top to bottom
• 4 TBSP of bacon grease or avocado oil
• 1-2 tsp of sea salt
• 1/2 - 1 tsp of black pepper
• 4 TBSP maple syrup
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans

Directions:

1. Preheat your oven to 450 degrees.
2. Line 2 large sheet pans with parchment paper.
3. On one sheet pan, toss your cubed butternut squash with 2 TBSP of bacon grease or avocado oil, about 1/2 tsp of sea salt, and black pepper to taste. Place this in the oven to roast for 25 minutes.
4. While your squash has started to roast, toss your brussel sprouts onto your other sheet pan and coat with 2 TBSP of bacon grease or avocado oil, 1/2 tsp of sea salt, and black pepper to taste. After tossing, arrange your brussel sprouts on the sheet pan flat side down. Don't flip these while roasting because they will get that lovely golden brown color if you leave them flat side down. Place your sprouts in the oven to roast when your time has about 18 minutes left for your butternut squash.
5. After these have roasted, remove both pans from the oven. Coat the squash and sprouts with 2 TBSP of maple syrup each. Toss evenly, return the sprouts to flat side down and place both pans back in the oven to roast again for another 5-8 minutes.
6. Once their done roasting, place your squash and sprouts in a serving bowl and top with pecans and cranberries. Mix, serve, and enjoy!

Happy Thanksgiving!

Coach Abrie Sellers

Precision Nutrition L1 Coach

Need some additional support and guidance with nutrition? Let's chat!