Go Back
Print

Cinnamon Squash and Sprouts

A festive fall recipe that will surely be a hit at your Friendsgiving or Thanksgiving! Roasted savory Brussel sprouts and sweet cinnamon spiced acorn squash with a touch of crunchy pecans.

Course Appetizer, Salad, Side Dish
Cuisine American, Mediterranean, vegan, vegetarian
Keyword acorn squash, brussel sprouts, cinnamon, pecans, roasted, vegetables
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 200 kcal
Author Eleanor Baker MS, RD, CSSD

Ingredients

ngredients

  • 3 cups brussels sprouts ends trimmed, halved
  • 1 tbsp olive oil
  • ¼ tsp salt to taste
  • 4 cups acorn squash 1/2 inch cubes
  • 2 tbsp maple syrup to taste
  • 1 tsp cinnamon
  • ¼ cup pecans
  • ¼ cup cranberries

Instructions

Instructions

  1. Preheat oven to 400 F.
  2. Trim ends of brussels sprouts and slice in halves. In a medium bowl, combine brussels sprouts, olive oil, and salt (to taste). Toss to mix.
  3. Spread brussels sprouts onto a lined baking sheet ad roast in the oven for about 20-25 minutes. Stir brussels sprouts halfway through cook time.
  4. While Brussels sprouts are roasting, wash acorn squash, cut in half, and remove seeds. Slice acorn squash (skin on) into ½ inch cubes. Spread acorn squash onto a separate lined baking sheet.
  5. Drizzle maple syrup over acorn squash. Sprinkle cinnamon over acorn squash and mix.
  6. Remove Brussels sprouts from the even when finished and bake acorn squash at 400 F for 20-25 minutes. Turn acorn squash halfway through cook time.
  7. In a large bowl, combine roasted Brussels sprouts, roasted acorn squash, pecans, and cranberries. Mix to combine.

Recipe Notes

  • During our first test of this recipe, we sliced acorn squash into ¼ inch slices instead of ½ inch cubes which resulted in the dish not mixing easily together.
    • Resolution: Cut the acorn squash into 1 inch cubes and it will mix better at the end.
  • TIME SAVER: Bake the Brussels sprouts and acorn squash on the same sheet pan, or bake on separate sheet pans at the same time. These methods may alter cook time so continue to check vegetables throughout the cooking process. Regardless they should be spread out evenly on the sheet pan in an even layer without over lapping.