Roast Squash

Community Recipe from

Ingredients

  • 2 pound(s) butternut squash (about 1 large) peeled and cut into 3/4-in cubes
  • 1 pound(s) brussells sprouts halved
  • 4 carrots peeled and cut into 3/4-in thick disks
  • 12 sage leaves thinly sliced crosswise
  • 2 cloves garlic finely chopped
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) kosher salt
  • 1/4 teaspoon(s) ground pepper
  • 2 tablespoon(s) maple syrup
  • 1/3 cup(s) roasted pecans

Preparation

  1. In a large bowl, toss together squash, sprouts, carrots, sage, garlic, olive oil, salt, and pepper.

  2. Spread out vegetables on two rimmed baking sheets. Slide into a 400-degree oven and roast, stirring once or twice, until sprouts are browned and all the vegetables are tender, about 40 minutes.

  3. Pour maple syrup over vegetables; stir. Roast five minutes more. Scatter on nuts. Toss. Enjoy.
October 2013

This recipe is a personal recipe added by Smarberry and has not been tested or endorsed by MyRecipes.

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