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Maple Glazed Butternut Squash and Brussels Sprouts
Ingredients
  • 1 ½ lb butternut squash, cut into 1-inch cubes
  • 1 lb brussels sprouts, ends trimmed and halved lengthwise
  • 2 shallots, sliced
  • 2 Tbsp olive oil
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • ½ tsp fresh sage
  • Salt and pepper, to taste
  • 2 apples, cored and chopped into 1-inch cubes (I used Granny Smith apples)
  • ¼ cup chopped pecans
  • subheading: For the maple glaze:
  • 3 Tbsp maple syrup
  • 1 Tbsp Dijon mustard
  • ½ tsp fresh thyme
  • Pinch of cinnamon
Steps
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