Butternut Squash and Brussels Sprouts with dried Cranberries A healthy main dish that combines butternut squash, brussels sprouts and dried cranberries. Serves 4 Ingredients: 1/2 pound Brussels sprouts, trimmed and cut in half, 1/2 pound peeled, seeded, and cubed butternut squash, 2 tablespoons olive oil, salt and pepper, 2 teaspoons maple syrup, 1/4 cup Stoneridge Orchards dried cranberries, 2 teaspoons chopped parsley, 2 teaspoons toasted sunflower seeds, 1 teaspoon sherry vinegar Instructions: 1. Preheat oven to 400 degrees F. 2. Coat a sheet pan with nonstick spray and lay the sprouts in the pan in one layer. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. 3. Roast for 20 minutes, until crisp on the outside and tender on the inside. 4. Shake the pan from time to time to brown the sprouts evenly. 5. Next coat a separate sheet pan with nonstick spray and lay the squashing one layer. Roast for 20 minutes. 6. Shake the pan from time to time so the squash will brown evenly. Once roasted, combine the vegetables in a bowl and add the remaining ingredients. Stirring to coat everything evenly.
The Royal Ridge Fruit FamilyStoneridge Orchards

Masterful Main Dishes

Butternut Squash and Brussels Sprouts

Ingredients

  • 1/2 pound Brussels sprouts, trimmed and cut in half
  • 1/2 pound peeled, seeded, and cubed butternut squash
  • 2 tablespoons olive oil
  • salt and pepper
  • 2 teaspoons maple syrup
  • 1/4 cup Stoneridge Orchards dried cranberries
  • 2 teaspoons chopped parsley
  • 2 teaspoons toasted sunflower seeds
  • 1 teaspoon sherry vinegar



Directions

  1. Preheat oven to 400 degrees F.
  2. Coat a sheet pan with nonstick spray and lay the sprouts in the pan in one layer. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper.
  3. Roast for 20 minutes, until crisp on the outside and tender on the inside.
  4. Shake the pan from time to time to brown the sprouts evenly.
  5. Next coat a separate sheet pan with nonstick spray and lay the squash on it in one layer. Roast for 20 minutes.
  6. Shake the pan from time to time so the squash will brown evenly. Once roasted, combine the vegetables in a bowl and add the remaining ingredients. Stir to coat everything evenly.