Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans and Cranberries

Thanksgiving Brussels sprouts and Butternut Squash with Pecans and Cranberries

Roasted Brussels sprouts taste great when combined with all the classic Autumn flavors. Cinnamon butternut squash provides a nice, sweeter contrast to the Brussels Sprouts. And, you get a little bit of crunch from pecans and dried cranberries.

Serving Size: 6

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Couscous Salad with Butternut Squash and Cranberries

This recipe makes a lot, can be served warm or cool, and keeps well, so this is the perfect make-ahead potluck dish. The sweet flavor of the roasted squash make it equally fitting to serve for brunch or a side dish at dinner. You can also make a batch on Sunday and have lunches all set for the entire week.

couscous salad w butternut squash cranberries

There are a lot of parts to this dish, but you’ll find it comes together surprisingly quickly. While the squash and onions are roasting, you can plump the cranberries and make the couscous. All that’s left is to toss everything together with the vinaigrette. You’ll find that the salad is even better the second day after the flavors have had time to mingle.

couscous salad w butternut squash cranberries 2

 

Serves 8-10

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