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Maple Butternut Squash with Rosted Brussel Sprouts, Pumpkin Seeds, and Cranberries
Posted On: Nov 05, 2018

MAPLE BUTTERNUT SQUASH, ROASTED BRUSSELS SPROUTS, PUMPKIN SEEDS AND CRANBERRIES

INGREDIENTS

Roasted Brussels Sprouts:

  • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • Salt to taste

Roasted Butternut Squash:

  • 1 ½ lbs butternut squash peeled, seeded, and cubed into 1-inch cubes (yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon

Other Ingredients:

  • ½ cups pumpkin seeds
  • 1 cup dried cranberries
  • 2-4 tablespoons maple syrup optional

DIRECTIONS

Roasted Brussels sprouts:

1. Preheat oven to 400 F. Lightly grease a foil-lined baking sheet with 1 tablespoon olive oil.

2. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons olive oil, salt (to taste), and toss to combine.

3. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20-25 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.

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Roasted butternut squash:

1. Preheat oven to 400 F. Lightly grease a foil-lined baking sheet with 1 tablespoon olive oil.

2. In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon olive oil, maple syrup, and cinnamon, and toss to mix.

3. Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.

4. Note: You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven.

Assembly:

1. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine.

2. OPTIONAL: For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired. Do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.

Source: Julia’s Album


 
 
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