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Roasted Brussels Sprouts and Cinnamon Butternut Squash with Pecans and Cranberries
Ingredients
  • subheading: Roasted Brussels Sprouts:
  • 3 cups Brussels sprouts ends trimmed, yellow leaves removed
  • 3 tablespoons olive oil
  • ¼ teaspoon Salt to taste
  • subheading: Roasted Butternut Squash:
  • 1 ½ lb butternut squash peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • subheading: Other Ingredients:
  • 2 cups pecan halves
  • 1 cup dried cranberries
  • 2 to 4 tablespoons maple syrup optional
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