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Butternut squash and Brussels sprouts are tossed in a garlic-chili-maple sauce before roasting, then served topped with sweet pomegranate seeds and creamy Gorgonzola cheese. The effect is a salad balanced with surprising flavors, something that would be a wonderful addition to the holiday table.
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Ingredients
For 6 Serving(s)
roasted-butternut-squash-and-brussels-sprouts-with
- 1 lb Brussels sprouts
- 4 c cubed butternut squash
- 1 T olive oil
- 1 T maple syrup
- 2 clv garlic
- 1/2 t chili powder
- 1/4 t cinnamon
- salt
- pepper
- 1/2 c pomegranate seeds
- 1/4 c crumbled Gorgonzola cheese
Roasted Butternut Squash and Brussels Sprouts with Pomegranate Seeds and Gorgonzola Directions
- Preheat oven to 400 F.
In a small bowl, whisk together the olive oil, maple syrup, garlic, chili powder, and cinnamon.
Place the Brussels sprouts and butternut squash in a large bowl. Drizzle with the olive oil-maple syrup mixture and toss to coat. Transfer to a rimmed baking sheet and spread into an even layer. Roast until squash is tender and the Brussels sprouts are getting crispy, 25-30 minutes. Remove from oven and set aside for a few minutes. Transfer to a large serving bowl, and top with the pomegranate seeds and Gorgonzola. Serve immediately.