Garlic Chili-Maple Roasted Butternut Squash & Brussels Sprouts with Pomegranate + Gorgonzola
Delicious brussels sprouts and butternut squash tossed irresistible chili-maple sauce then roasted to perfection. Topped with sweet pomegranate seeds, zesty gorgonzola and crunchy pecans or walnuts if you'd like.
Servings 6 servings
Ingredients
- 1 pound brussels sprouts, halved, stems and yellow outer leaves removed
- 4 cups cubed butternut squash (about 12 ounces)
- ½ tablespoon olive oil
- 1 tablespoon pure maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon chipotle chili powder (regular chili powder will work just fine)
- ¼ teaspoon cinnamon
- Salt and pepper, to taste
- 1/2 cup pomegranate seeds
- 1/4 cup gorgonzola crumbles
- OPTIONAL: 1/4 cup chopped pecans
Instructions
- Preheat oven to 400 degrees F. Add butternut squash and brussels sprouts to a large bowl.
- In a small bowl, whisk together olive oil, maple syrup, garlic, chili powder and cinnamon. Pour over squash and sprouts and toss to evenly distribute.
- Pour on a baking sheet and spread out evenly. Roast in oven for 25-30 minutes or until squash is fork tender and sprouts are slightly crispy and caramelized.
- Remove from oven, cool for a few minutes then immediately transfer to a large bowl.
- Top with pomegranate seeds, gorgonzola crumbles and pecans, if desired. Serve immediately. I recommend doubling for a crowd!