Cinnamon Squash and Sprouts

8 40 204
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 4
Cinnamon Squash and Sprouts
Health Highlights
A warming fall mix

Ingredients


3 cup Brussels sprouts (ends trimmed; yellow leaves removed))
1 tbsp Olive Oil, Extra Virgin
1/4 tsp Salt (to taste)
1 squash Acorn squash (1 medium squash, can use butternut instead)
2 tbsp Maple syrup
1 tbsp Cinnamon (ground)
1/4 cup Nuts, pecans, dry roasted
1/4 cup Cranberries (dried)

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.

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.

Nutrition Facts

Per Portion

Calories 204
Calories from fat 80
Calories from saturated fat 9.3
Total Fat 8.9 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.4 g
Cholesterol 0
Sodium 197 mg
Potassium 790 mg
Total Carbohydrate 31 g
Dietary Fiber 9.1 g
Sugars 7.9 g
Protein 4.2 g

Dietary servings

Per Portion


Fruit 0.1
Meat Alternative 0.2
Vegetables 2.3

Energy sources


Pygal52%467.50057366891315201.6115132618110739%293.71916018440055210.989971254347788%357.55466012095843110.1691729516073552%39%8%CarbohydratesFatProtein

Meal Type(s)

Appetizer
Salad
Side
Snack




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