Baked Brussels Sprout & Butternut Squash | Ginger Maple Tahini Dressing

Okay let’s just start with how aesthetically appealing this dish is, I mean this would dress up any thanksgiving dinner table. Baked butternut squash and Brussels sprouts that have been tossed in cumin powder, cinnamon powder, garlic powder, paprika, fennel seeds, salt, and pepper. Then it’s baked until the veggies are fork tender on the inside and a little crispy on the outside. Drizzled with ginger maple tahini dressing. And topped with pomegranate arils and asiago cheese… I don’t know about you but I’m salivating.

It is super healthy minus the cheese lol but its very little so does it really even couth? no. It has all the warm fall flavors, and makes for a really good side dish. If you want to make it a main course meal add some cooked quinoa or wild rice. You can add spinach or arugula as well to make it a salad. You can skip the cheese to make it vegan.

Stay happy, stay hungry!

Notes:

  • Skip the cheese to make it vegan
  • Add cooked wild rice or quinoa to make it a main course.
  • You can also add walnuts or pecans to give this dish some crunch

Ingredients:

  • 1 butternut squash, cubed
  • 2-3 cups brussels sprouts, halved
  • 1-2 tbsp olive oil
  • 1 tsp cumin powder
  • 2 tsp paprika or red chili powder
  • 1 tsp cinnamon powder
  • 1 tsp garlic powder
  • 1 tbsp maple syrup
  • 1 tsp fennel seed powder
  • Salt to taste
  • Black pepper to taste
  • Pomegranate arils, optional
  • Asiago cheese, optional

Ginger Maple Tahini Dressing

  • ¼ cup tahini
  • 1 clove garlic
  • 1 inch of ginger, skinned
  • 1 tbsp maple syrup
  • ½ lemon, juiced
  • 1 tbsp apple cider vinegar
  • ¼ cup + more if needed water
  • Salt to taste
  • Black pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. In a blender, blend all the ingredients for the dressing. Set aside until ready to use.
  3. In a large bowl mix the butternut squash, brussel sprouts,oil, and all the spices. Mix really well.
  4. Spread the mixture on a baking sheet and bake for 20-25 minutes, until the vegetables are fork tender. (keep an eye on it after 15 minutes, you don’t want mushy vegetables)
  5. Place the veggies in a bowl, drizzle it with the dressing, shred some cheese on top ( if using), and sprinkle the pomegranate arils on top (if using).
  6. Serve!

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