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Caramelized Butternut Squash, Brussels Sprouts & Red Onion Medley

Impress your family with this warm, savory, and subtly sweet vegetable medley, perfect for everyday meals or festive occasions like Thanksgiving and Christmas.
1
50 min
TOTAL TIME
151
CALORIES
$1.30
PER SERVING
Caramelized Butternut Squash, Brussels Sprouts & Red Onion Medley
Ingredients
8 INGREDIENTS
5 SERVINGS
Olive Oil
1 1/2 tbsp olive oil
Salt
1/2 tsp salt
Dried Thyme
1/2 tsp dried thyme
Brussels Sprouts
1 lb brussels sprouts
trimmed, halved
Butternut Squash
1 lb butternut squash
peeled, deseeded, and chopped into ½-inch cubes
Red Onion
1 whole red onion
cut in half, and each half cut into 6 wedges
Maple Syrup
2 tbsp maple syrup
Black Pepper
1/4 tsp black pepper
Directions
8 STEPS
10 min
PREP TIME
40 min
COOK TIME
50 min
TOTAL TIME
1
Preheat the oven to 400°F (200°C) and place an empty roasting pan in the oven to heat.
2
In a large mixing bowl, combine brussels sprouts, butternut squash, and red onion.
3
In a small bowl, mix olive oil, maple syrup, dried thyme, salt, and black pepper.
4
Pour the olive oil mixture over the vegetables and toss well to coat.
5
Carefully remove the hot roasting pan from the oven, and evenly spread the coated vegetables on it.
6
Place the pan back in the oven and roast for 20 minutes.
7
Carefully remove the pan from the oven, stir the vegetables to ensure even browning, and roast for another 20 minutes or until the butternut squash is tender and the vegetables are caramelized.
8
Serve immediately.
Health Info
Macros
26g
CARBS
4g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
PALEO
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Frequently Asked Questions
What is the easiest way to peel a butternut squash?
How can I prevent my butternut squash from getting soggy after cooking?
What are the best spices to use for a Butternut Squash dish?
Should I roast my butternut squash before making a soup or puree?
How can I make my butternut squash dish more flavorful?
How long should I roast a butternut squash?
How can I get a creamy texture for my butternut squash soup without adding cream?
How do I prepare a whole butternut squash for cooking?
How do I know if my butternut squash is cooked?
What other ingredients pair well with butternut squash in a dish?