Roasted Butternut Squash and Brussels Sprouts

I LOVE winter squash, and had made similar dishes before. So I wasn't worried about the maple syrup. However, I forgot to add it lol! It was outstanding! There is a serving left, and I may add some syrup to it for comparison.

The more I make it, the more I love it. Very fresh and crave-able, awesome flavor. Easily adjustable for the ingredients I'm able to find. I've cooked this in the oven and in a skillet, it's great both ways.

I served this on a bed of Lundberg wild rice blend, which made a great backdrop. Like others, I worried it would be too sweet, but it turned out just fine. I will note this cooking time was way too much for my oven at this temp, but my oven has been acting funny recently, so I'm not sure where to place the blame! Next time i will try toasting the seeds from the squash to use in the topping.

The flavor is just perfect. I was worried the syrup would be too much, but it doesn't add an artificial sweetness. Rather, it enhances the squash's natural sweetness and blends them neatly with the cranberry. The seeds add a wonderful textural element, too! Excellent recipe!