Maple Roasted Buttercup Squash with Brussel Sprouts

It’s official.

I’m sick of these last 10 baby lbs that don’t seem to have any intention of going away on their own. (How rude!)

In an effort to politely show them the door, I have been trying to eat a simpler and more healthy diet.

No meat. Limited dairy. Lots and lots of fruits and veggies. Smoothies. Whole grains. Limited processed foods.

If I could stop there and watch the pounds fall off, I would be ecstatic! All of that is pretty easy. It’s the SWEETS that get me.


They call my name from every direction. My oven looks at me and says, “bake!” Lou’s Bakery down the road sells the most addicting apple cider donuts. Who can resist limited edition pumpkin ice cream at the market? Pinterest is a land mine, and I won’t even get started on the fact that the brand new King Arthur Flour “Baking Emporium” is just 10 minutes from my house.

Yes, sweets are an evil temptress!

Fortunately, dishes like this also call my name and help to make all the wrongs right.

Buttercup squash and brussel sprouts both caramelize and sweeten when roasted. Paired with tart dried cranberries and toasted hazelnuts, all the required elements are in attendance for a most satisfying dish. I won’t be kicking this one out anytime soon.

Moms out there, or anyone who has purposely lost weight– how did you lose the last 10?

Maple Roasted Buttercup Squash with Brussel Sprouts


One Buttercup Squash, peeled and cubed into 1″ pieces (any other winter squash can be subbed)

1/2 lb Brussel Sprouts, stems cut off, outer layers removed, and cut in halves

1 Tbsp pure maple syrup, plus more for drizzling

2 Tbsp olive oil, plus more for drizzling

1 Tbsp white balsamic vinegar

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/3 cup hazelnuts, roasted and chopped

1/4 cup dried cranberries



Preheat oven to 400 degrees. Combine cubed squash in a medium bowl with maple syrup, one tablespoon of the olive oil, cinnamon, nutmeg and a pinch of salt. Place on a parchment lined baking sheet, filling half the sheet. In the same bowl, combine brussel sprouts, one tablespoon olive oil, vinegar and another pinch of salt. Place on the remaining half of the baking sheet and bake along with the squash for 40 minutes, or until squash is fork tender and both are caramelized. Add salt to taste. Serve vegetables on their own or over a bed of whole grains (I used bulgar). Garnish with toasted hazelnuts and cranberries. Drizzle with additional maple syrup and/or olive oil.


  1. This looks so good, Jenn! I just had roasted brussel sprouts over the weekend and fell head over heels for them. The squash and maple syrup and hazelnuts is perfect here! :)

  2. Simple roasted veg is one of my favorite fall foods! I love the combination with hazelnuts and cranberries–wounds so perfect for a Thanksgiving menu. :)

  3. It’s the sweets that always get to me too…always. I’ve found it’s easiest to go crazy with them when I let myself have a little sweet something every day! I love the sound of these roasted veggies…my kind of meal!

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