1½lbButternut squashPeeled, seeded, and cut into 1- inch cubes
2tbspolive oil or almond oil
3tbspmaple syrup
½tspground cinnamon
Other ingredients
2cupsPecanstoast at 350 F for 5 minutes until lightly browned. use parchment paper to line your baking sheet.
1cupdatespitted and cut into small bite size pieces
Instructions
Brussels Sprouts
Preheat Oven to 400 F Lightly grease a foil-lined baking sheet to roast the Brussels Sprouts.
Trim ends and slice Brussels Sprouts in half and discard any yellow or loose old leaves
in a medium-size bowl combine halved Brussels sprouts, 2 tbsp olive or almond oil, and salt (to taste) toss to combine.
Place onto a foil-lined baking sheet, cut side down, and roast at 400 degrees for about 20 - 25 minutes. During the last 5-10 minutes turn them over for even browning.
Butternut Squash
Preheat Oven to 400 F Lightly grease a foil-lined baking sheet to roast the Butternut Squash.
Combine the prepared cubes of Butternut Squash with 1 tbsp olive oil or almond oil, maple syrup, and cinnamon. toss to mix.
Place the squash in a single layer on your prepared baking sheet. Bake for 20-25 minutes turning once halfway through baking until softened.
Assembly
In a large bowl combine roasted Brussels Sprouts, Roasted butternut squash, pecans, and dates and mix to combine.
Notes
This recipe is from Juliasalbum.com I changed the original recipe for my taste and the ingredients I had on hand. At Holiday times you may want to use cranberries instead of dates.