Maple Roasted Squash & Brussels
Ingredients
- 1 lb brussel sprouts
- 1/2 butternut squash (large)
- avocado oil
- pink salt
- cinnamon
- maple syrup
- nuts of choice (pecans, cashews, etc.)
- dried fruit of choice (cranberries, chopped dates, raisins, etc.)
Instructions
- Preheat oven to 400F.
- Peel and de-seed squash. Slice into cubes. Lay cubes out on a parchment paper lined baking tray and drizzle with avocado oil, pink salt, and cinnamon. Toss to coat squash evenly.
- Wash brussel sprouts, trim ends, and slice in half. Drizzle avocado oil and pink salt and toss together to coat evenly. Arrange face-down on a parchment paper lined baking sheet.
- Bake both the squash and brussel sprouts for 20-25 minutes or until the bottom sides starts to get slightly crispy. Flip and bake another 10 ish minutes. Let cool.
- Combine brussels, squash, and dried fruit/nut of choice in a large bowl. Sprinkle with more cinnamon and pink salt to taste. Drizzle with a good amount of maple syrup and mix one more time!