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- 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
- In a large bowl, toss together squash, sprouts, carrots, sage, garlic, olive oil, salt, and pepper.
- 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.
- Pour maple syrup over vegetables; stir. Roast five minutes more. Scatter on nuts. Toss. Enjoy.
This recipe is a personal recipe added by Smarberry and has not been tested or endorsed by MyRecipes.
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Roast Squash Recipe at a Glance
- COURSE: Side Dishes/Vegetables