A cozy fall side dish featuring tender butternut squash, caramelized Brussels sprouts, sweet cranberries, and a touch of honey. Find Brussels sprouts and fresh or canned pears at Redwood Empire Food Bank distributions, and get inspired to turn available ingredients into something delicious!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
1 lb butternut squash, peeled and cut into chunks (about 3½ cups)
1 lb Brussels sprouts, trimmed and halved (about 4 cups)
½ teaspoon ground cinnamon
3 tablespoons olive oil
4 tablespoons honey, divided
Salt, to taste
½ cup dried cranberries
½ cup fresh or canned pears, chopped (optional)
Directions
1. Prepare the oven: Preheat oven to 450°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. Season the squash: Add the butternut squash to a large bowl and toss with cinnamon.
3. Toss the vegetables: Add Brussels sprouts, olive oil, 1 tablespoon of honey, and salt. Toss until evenly coated.
4. Roast: Spread vegetables evenly across the baking sheet. Roast for 20–30 minutes, depending on the size of the vegetables, until fork-tender and lightly caramelized.
5. Add the cranberries and pears: During the last 5 minutes of roasting, add dried cranberries and chopped pears (if using) to the baking sheet.
6. Finish and serve: Remove from the oven and transfer everything to a serving bowl. Drizzle with the remaining honey and gently toss to combine. Serve warm!
Final Thoughts
Want to use less honey? Substitute some of the honey with fresh or canned chopped pears for a naturally sweet twist! If using canned pears, drain them well before chopping. Start with ½ cup of pears and reduce the honey by 1–2 tablespoons to taste.
Got a favorite recipe using ingredients from our distribution sites? We want to hear from you! Submit your recipe and help inspire others in our community to cook!
