Roasted Butternut Squash, Brussels Sprouts, and Cranberries

I can not get enough of sweet, roasted chunks of butternut squash in the fall. I like to keep a whole cooked squash in the fridge to use in salads where the bright orange squash chunks take the place of tomatoes, or for use in warm, hearty grain salads made with onions, peppers, kale, and farro. Recently, I picked up a few butternut squashes and Brussels sprouts at a farmstand and roasted them with olive oil, salt, and garlic pepper.  When they came out of the oven, I sprinkled them with dried cranberries and a drizzle of sorghum syrup. The result was as colorful as it was yummy.
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Prepping butternut squash can be a challenge. The shell is hard to peel, and it feels like you are risking life and limb when you try to cut into one. I make a shudder/squirm movement everytime I make that first cut as I try to shake off the image of me lopping off one of my fingers. Here is a cooking tip, so none of us will ever have to face that scenario, microwave the squash for a few minutes to soften the shell and then peel and slice it. To do this, cut the tips off of each end of the squash, scoop out the seeds with a spoon, pierce the squash up and down its length with a fork, and microwave for three to five minutes depending on whether the squash is cold or at room temperature.
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The Recipe
Yield: makes 8-9 cups

Ingredients:
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2 pounds Brussels sprouts, stem trimmed and quartered
4 pounds butternut squash, peeled, seeded, and cubed
⅓ cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon McCormick’s Garlic Pepper
⅔ cup dried cranberries
2 heaping tablespoons sorghum syrup or honey

Instructions:
Preheat oven to 400º

Prep Brussels sprouts: wash, dry, trim the stem, and quarter lengthwise.
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Prep butternut squash. Microwave to soften shell and then peel, slice into discs, and dice into bite-sized pieces.
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Toss butternut squash, Brussels sprouts, olive oil, salt, and garlic pepper in a bowl. Spread into two parchment-lined, rimmed baking sheets.
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Roast for 20 minutes and then rotate pans on oven racks. Cook until done, about 20 minutes more. Remove pans from oven and immediately add about a third of a cup of cranberries and a heaping tablespoon of sorghum (or honey) to each pan. Stir together in a bowl and serve.
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Here it is served with Brooks’s recipe for Pork Tenderloin and Perfect Rice Every Time!

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Favorite Fall Desserts
Marion’s Crazy Good Pumpkin Bread with Chocolate Chips
Mom’s Pumpkin Pie
Mom’s Apple Pie with a Cheddar Streusel Topping
Mrs. Walker’s Cranberry Nut Pie
Pumpkin Cheesecake Pie
Pumpkin Bread Pudding with Caramel Sauce and Whipped Cream

Always check the website for the most current version of a recipe.

© 2014-2018 Judy Wright. All rights reserved. Photos and text may only be used with written consent.