Sprouts and Cinnamon Butternut Squash

Introduction

There’s something about the Sprouts and Cinnamon Butternut Squash that just screams comfort to me. Growing up, my family was big on hearty vegetable dishes, and this one has quickly become a favorite in our house. It’s the kind of dish that feels like a hug in food form—warm, cozy, and just the right balance of savory and sweet. I started making it a few years ago when I wanted to switch up my usual veggie sides, and let me tell you, it was a game-changer.

I’ll admit, Brussels sprouts weren’t always my favorite (can anyone else relate to that childhood aversion?), but once I discovered how roasting them brings out their natural sweetness, I was hooked. Pair that with creamy, slightly caramelized butternut squash and a sprinkle of cinnamon, and you’ve got a match made in heaven. The cinnamon adds an unexpected but delightful twist that gives the dish a warm, comforting flavor.

What I love most about this recipe is how easy it is to prepare. Even if you’re new to cooking, roasting veggies is pretty forgiving. Just toss them in some olive oil, season, and pop them in the oven. Don’t stress too much about perfection; the beauty of this dish is in its rustic, homey nature. Plus, it’s so versatile—you can serve it alongside a roast, mix it into a grain bowl, or even enjoy it on its own.

If you’re looking for a simple yet impressive side, this dish is your go-to!

Why You’ll Love This Recipe

Here are several reasons to love this Sprouts and Cinnamon Butternut Squash recipe:

• Balanced Flavors: The sweetness of the butternut squash pairs beautifully with the earthy Brussels sprouts and a touch of cinnamon.
• Nutrient-Packed: Both Brussels sprouts and butternut squash are loaded with vitamins and fiber, making this a nutritious side.
• Quick and Easy: With simple ingredients and easy prep, this dish comes together with minimal effort.
• Roasting Perfection: Roasting the vegetables brings out their natural sweetness and caramelizes the edges for a delicious texture.
• Great for Any Meal: Whether for a casual weeknight dinner or a special occasion, this side dish is perfect for any table.
• Crowd-Pleaser: Its unique flavor combination is sure to be a hit with family and friends.
• Simple Ingredients: You only need a handful of pantry staples to make this wholesome dish.
• Gluten-Free and Vegan: It’s a great option for accommodating different dietary needs without sacrificing taste.
• Make-Ahead Friendly: You can roast the vegetables ahead of time and reheat them before serving, saving you time on busy days.
• Customizable: Feel free to tweak the seasonings to suit your taste preferences!

Preparation Time and Cook Time

• Total Time: 45 minutes
• Preparation Time: 10 minutes
• Cook Time: 35 minutes
• Servings: 4-6
• Calories per serving: Approximately 150 calories
• Key Nutrients: Fiber: 5g, Fat: 7g, Carbohydrates: 18g, Protein: 3g

Ingredients

Gather the following ingredients to create your Sprouts and Cinnamon Butternut Squash:

For the Vegetables:

• 3 cups Brussels sprouts, halved
• 3 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper to taste

For the Garnish (Optional):

• 2 tablespoons chopped pecans or walnuts
• 1 tablespoon maple syrup

Ingredient Highlights

• Brussels Sprouts: Roasting brings out their natural sweetness, balancing their slightly bitter taste.
• Butternut Squash: Adds a creamy and sweet contrast to the Brussels sprouts, with a vibrant orange hue.
• Cinnamon: The warmth of cinnamon enhances the sweetness of the squash, making this dish extra cozy.
• Olive Oil: Helps the vegetables roast to perfection with a crisp exterior and tender interior.

Step-by-Step Instructions

Follow these steps to create your Sprouts and Cinnamon Butternut Squash:

Prepare the Vegetables

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the Vegetables: In a large bowl, toss the halved Brussels sprouts and cubed butternut squash with olive oil, cinnamon, salt, and pepper until evenly coated.
3. Arrange on Baking Sheet: Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded for even roasting.

Roast the Vegetables

1. Roast: Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the vegetables are golden brown and tender, stirring halfway through to ensure even cooking.
2. Check for Doneness: The Brussels sprouts should have crispy edges, and the butternut squash should be fork-tender.

Garnish and Serve (Optional)

1. Add Garnish: If desired, sprinkle the roasted vegetables with chopped pecans or walnuts for extra crunch and drizzle with a touch of maple syrup for added sweetness.
2. Serve: Transfer the roasted vegetables to a serving platter and enjoy them warm!

How to Serve

Here are some ways to serve your Sprouts and Cinnamon Butternut Squash:

1. Serve as a Side Dish: Pair this dish with your favorite protein, like roasted chicken or pork, for a balanced meal.
2. Top with Grains: Serve over quinoa or wild rice for a complete vegetarian meal.
3. Add to a Salad: Toss the roasted veggies into a fresh green salad with a balsamic dressing for a fall-inspired twist.
4. Holiday Spread: Include this dish as part of your holiday feast alongside other classic sides.
5. Meal Prep: This dish reheats well, making it a great option for meal prep or leftovers throughout the week.

Additional Tips

Make the most out of your Sprouts and Cinnamon Butternut Squash with these helpful tips:

1. Cut Evenly: Make sure the vegetables are cut into similar-sized pieces to ensure even cooking.
2. Don’t Overcrowd the Pan: Spread the vegetables out in a single layer to allow them to roast evenly and get crispy edges.
3. Adjust Seasoning: Feel free to add more cinnamon or a pinch of nutmeg for a warmer flavor profile.
4. Watch for Crispiness: If you like your Brussels sprouts extra crispy, you can leave them in the oven for an additional 5 minutes.
5. Prep Ahead: You can cut the vegetables in advance and store them in the fridge until you’re ready to roast.
6. Store Leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days.
7. Reheat for Best Results: To reheat, simply pop the vegetables back in the oven at 350°F for 10-15 minutes to restore their crispy texture.

Recipe Variations

Consider these creative variations for your Sprouts and Cinnamon Butternut Squash:

• Spicy Twist: Add a pinch of red pepper flakes for a subtle heat that balances the sweetness.
• Citrus Zest: Toss the roasted veggies with a little orange or lemon zest for a bright, zesty flavor.
• Honey Glaze: Drizzle with a honey glaze for an extra layer of sweetness.
• Herbed Version: Add fresh thyme or rosemary before roasting for an herbaceous note.
• Add Protein: Toss in roasted chickpeas or crumbled bacon for added protein and texture.
• Different Squash: Try this recipe with acorn squash or delicata squash for a different flavor.
• Caramelized Onions: Mix in some caramelized onions for a deeper, sweeter flavor.
• Balsamic Drizzle: Finish the dish with a drizzle of balsamic glaze for a tangy-sweet contrast.

Freezing and Storage

Follow these tips for storing and freezing your Sprouts and Cinnamon Butternut Squash:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the roasted vegetables for up to 2 months. Let them cool completely before transferring to a freezer-safe bag.
• Reheating: To reheat, spread the frozen vegetables on a baking sheet and roast at 375°F for 15-20 minutes until heated through.

Special Equipment

You may need these kitchen tools to create your Sprouts and Cinnamon Butternut Squash:

• Baking Sheet: For roasting the vegetables.
• Mixing Bowl: To toss the vegetables with the oil and seasoning.
• Parchment Paper: To line the baking sheet and prevent sticking.
• Spatula: For tossing and serving the roasted vegetables.

FAQ Section

Here are answers to common questions about Sprouts and Cinnamon Butternut Squash:

• Can I use frozen vegetables?
  Yes, but fresh vegetables will give you a better texture. If using frozen, thaw them first and pat them dry.
• How long can I store leftovers?
  Leftovers can be stored in the fridge for up to 3 days.
• Can I add other vegetables?
  Absolutely! Feel free to add carrots, parsnips, or sweet potatoes for variety.
• What can I substitute for butternut squash?
  Acorn squash or sweet potatoes would be great substitutes.

Print

Conclusion

I’m so thrilled for you to try this Sprouts and Cinnamon Butternut Squash recipe! The combination of savory Brussels sprouts and sweet, cinnamon-kissed butternut squash is sure to become a favorite. It’s one of those dishes that works beautifully for a casual family dinner or a special occasion, bringing warmth and flavor to any table. If you get creative with the recipe or make it your own, I’d love to hear what you did!

Please leave a comment below to share your thoughts or any tweaks you made, and if you think your friends would love it, don’t forget to share it with them, too. And of course, don’t forget to snap a photo and tag me on social media – I love seeing your delicious creations!