I love when things happen by accident when it comes to creating a new recipe…this recipe for butternut squash with brussels sprouts is one of those recipes. This is a perfect fall side dish and even great for Thanksgiving, it will be my new addition this year as it was super easy and so delicious!
I baked the butternut squash and brussels sprouts at different times as I wanted to roast the brussels sprouts and the butternut squash would take longer to cook than the butternut squash.
I took my butternut squash and cubed it
I seasoned it with salt, pepper and oil and baked them until they were cooked through, about 40 minutes
I then took shredded brussels sprouts and broiled them for 3-5 minutes or until I could just start to smell them cooking.
after the brussels sprouts chard a little, I put them and the butternut squash on a platter, then I decided to sprinkle some dried cranberries on top and some toasted pecans.
This recipe for brussels sprouts and butternut squash has fall and Thanksgiving written all over it! I love that I created such an amazing side dish and I know yo u too will love it, I would not change anything about this recipe as I loved it just the way it came out. I know you will love this recipe…trust me on this one!
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Thank you again ~ Patty Limatola-Tanenbaum