Butternut Squash (Gluten and Dairy Free)

Ingredients

1 ½ lb. butternut squash, peeled and cut into 1-inch chunks
1 lb. Brussels sprouts, rinsed, ends trimmed, bruised outer leaves removed, and cut lengthwise
2 tbsp extra virgin olive oil
Salt and pepper, to taste
½ cup dried cherries
½ cup pecans
2 tbsp balsamic vinegar
1 tbsp maple syrup

Cooking Instructions

Preheat the oven to 425 degrees F.
Place the butternut squash and Brussels sprouts in a large roasting pan so they are in a single layer and not overlapping.
Add olive oil, salt, and pepper to the vegetables and toss to coat. Roast for 25-30 minutes, stirring and rotating the baking sheet halfway through, until vegetables are cooked through and lightly browned.
Once the vegetables are removed from the oven, plate the vegetables in a large serving dish and top with the dried cherries and pecans.
Whisk together the balsamic vinegar and maple syrup in a small bowl before drizzling the mixture on top of the vegetables. Give them a final toss to incorporate all the ingredients together. Serve immediately.

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