Yes, I am definitely one of those annoying people who absolutely LOVE Christmas. As I write this, our house is already decorated and I wouldn’t have it any other way! This also means I love to create festive recipes, just like this one: maple roasted Brussel sprouts and kabocha squash… To which I of course add cranberries and walnuts. Could it be any more christmassy?
By the way, if you haven’t tried kabocha squash, you are seriously missing out. It’s creamy and so tasty! This being said, you can easily replace it with a different squash in this recipe, such as butternut or acorn.
Are you also Christmas crazy?
Maple Roasted Sprouts & Squash
- 15 brussel sprouts, ends trimmed and halved
- 1/4 kabocha squash, cut in cubes
- 3 tbsp olive oil
- 1+3 tbsp maple syrup
- 1/4 tsp nutmeg
- 1/2 cup raw walnuts
- 1/4 cup dried cranberries
- salt & pepper to taste
Preheat oven to 425 degrees F and line a baking tray with alumunium paper
In a large bowl, toss together brussel sprouts, kabocha, olive oil, nutmeg, salt, pepper and 1 tbsp of maple syrup, and trasnfer to lined baking tray
Bake for 20 minutes, stirring halfway
Add in walnuts and bake for a further 10 minutes, once again stirring halfway
Remove from oven and toss back into the large bowl you previously used. Add in the remaining 3 tbsp of maple syrup and cranberries and stir