Maple Chili Butternut Squash & Brussels Sprouts

IT'S FALL!!! My favorite time of year!! Beautiful, earthy colors, comforting spices, blankets, sweaters, and boots! Who doesn't also love the obsession with pumpkin flavored everything. OK, well a lot of people are probably sick of it by now, but everything else about Fall is amazing.

Butternut squash is a quintessential Fall vegetable for me. It is the closest thing to a sweet potato that the Hubby will eat, and it's truly versatile - prepared either sweet or savory. I decided to combine both flavors, and, like most recipes, add in a little green. 

Enter, Brussels sprouts, a vegetable that both the Hubby and I are fans of and have been most of our relationship. I knew the Brussels were dense enough to hold up against the squash if roasted at high temperatures. Brussels sprouts are also a flavorful vegetable that don't require a lot of spices or added flavors.

This is an easy side dish for your Fall menus. It does require some cooking time, so be sure to allow for that. This side dish goes well with most meats or a rice pilaf. The leftovers are a perfect addition on a salad as well. Enjoy!

Maple Chili Roasted Butternut Squash & Brussels Sprouts 

Yields: 8 servings 
Prep Time: 10 minutes
Cook Time: about 45 minutes

1 pound Brussels sprouts, ends cut off, halved

1 pound Butternut squash, peeled and cut into 1-inch cubes

4 tablespoons maple syrup

1 teaspoon chili powder

3 tablespoons olive oil

salt and pepper to taste

The easiest way to peel a butternut squash is to cut off both ends and use a vegetable peeler, scraping down the sides until the thick skin is peeled off. Note, this might take a few peels in the same spot. Otherwise, you can cut both ends off the squash and then cut in half width-wise and use a sharp knife to cut the skin off. Be sure to scoop out the seeds from the middle of the squash before cutting into cubes.

Preheat the oven to 350F and line a large rimmed baking sheet with parchment paper or heavy duty foil. Mix the halved Brussels sprouts and cubed butternut squash with the maple syrup, chili powder and olive oil. Lay out the mixture evenly on the baking sheet (might have to use two if the baking sheets are small) and sprinkle evenly with about a teaspoon of salt.

Roast the vegetable mixture at 350F for 25 minutes, then increase the heat to 425F and continue to roast for another 15-20 minutes (depending on oven). Once the vegetables are well browned, remove and serve with salt and pepper to taste.