Autumn’s Harvest

Butternut squash and sweet potatoes are both rich in antioxidants and vitamins, making this dish not only delicious but also nutritious!

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Autumn’s Harvest

Cooking Method: Roasting, Sautéing Cuisine: American, European Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1400

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 1 cup Brussels Sprouts
• 2 cup Sweet Potato
• 1 medium Red Onion
• 2 tablespoon Olive Oil
• 2 tablespoon Maple Syrup
• 1 teaspoon Cinnamon
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Pecans
• 1 cup Dried Cranberries

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the butternut squash, sweet potato, and red onion into bite-sized pieces.
3. In a large bowl, combine the chopped vegetables with olive oil, maple syrup, cinnamon, salt, and black pepper. Toss until well coated.
4. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
5. While the vegetables are roasting, toast the pecans in a dry skillet over medium heat until fragrant. Set aside to cool.
6. Once the vegetables are done, remove them from the oven and let them rest for 10 minutes.
7. Transfer the roasted vegetables to a serving dish and sprinkle with toasted pecans and dried cranberries.
8. Serve warm and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 55g19%

Sugars 10g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.