Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries. Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries perfect Autumn salad, bursting with colors and flavors I love this recipe so much to me it looks so much like Autumn on a plate. Last year, I made avery similar recipe but with pecans, this year my tastes have changed a little, and I now prefer to eat more seeds vs. I just switched pecans for pumpkin seeds, and it came out delicious MY OTHER VIDEOSThis will make a great Thanksgiving side dish Enjoy Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries. Ingredients. Follow Julia on Pinterestand Facebookto get more recipes and dinner ideas for your weekly meal planning Roasted Brussels Sprouts. Brussels sprouts, ends trimmed, yellow leaves removed. Roasted Butternut Squash. Yields about 4 cups of uncooked cubed butternut squash. Other Ingredients. Instructions. Roasted Brussels sprouts. Preheat oven to 4. F. Lightly grease the foil lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Roasting Squash Seeds' title='Roasting Squash Seeds' />Whether they came from a bag or straight from the fruit, youve probably tasted pumpkin seeds. Pumpkins arent the only winter squash that. Oven Roasting Times for Different Vegetables. Roasting is a great way to prepare vegetables. To ensure your ovenroasted vegetable dishes tantalize your taste buds. PERFECT-ROASTED-SQUASH-SEEDS-5382-October-14-2017-4.jpg' alt='Roasting Squash Seeds' title='Roasting Squash Seeds' />Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt to taste, and toss to combine. Place onto a foil lined baking sheet, cut side down, and roast in the oven at 4. F for about 2. 0 2. During the last 5 1. Roasted butternut squash. Preheat oven to 4. F. Lightly grease the foil lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash peeled and seeded,1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake for 2. 0 2. Note You can roast both Brussels sprouts and butternut squash on 2 separate baking sheets at the same time, on the same rack in the oven thats what I did. In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine. OPTIONAL For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine. More from my site. Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries. Asiago Roasted Brussels Sprouts. Butternut Squash Spinach Salad with Pecans, Cranberries, Pomegranate. Butternut Squash, Kale, Pecan, Cranberry, Apple Salad. One Pan Maple Dijon Chicken with Winter Veggies. Quinoa Salad with Bacon and Roasted Butternut Squash. Roasted Pumpkin Seeds Recipe, Toasted Pumpkin Seeds. Cut pumpkin, scrape out seeds, rinse Cut open the pumpkin by cutting a circle around the stem end with a sharp knife knife blade angled in, and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else. Boil pumpkin seeds in salted water for 1. What Is Chess Pie. Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 1. Remove from heat and drain. Bake seeds in 4. 00F oven until browned Preheat the oven to 4. F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a teaspoon or so. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown, 5 2. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 2. Keep an eye on the pumpkin seeds so they dont get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating. Either crack to remove the inner seed a lot of work and in my opinion, unnecessary or eat whole.