Cranberry-Glazed Roasted Squash and Brussels Sprouts with Burrata
This dish is so colorful and inviting, plus it is easy to make! We have lots of “heim-made” sausage in our freezer, and this dish turns the meal into something special! Play with the seasonings to your liking.
Ingredients:
For the Roasted Vegetables:
2 cups butternut squash, peeled and cubed (I often times use buttercup)
1 lb Brussels sprouts, halved
3 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon dried thyme
For the Cranberry Glaze:
1/2 cup fresh or frozen cranberries
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar
1 tablespoon water
Toppings:
4 oz burrata cheese
1/2 cup walnuts, toasted and roughly chopped (or slivered almonds, or whatever you like)
1/4 cup fresh parsley, chopped
Instructions:
Step 1: Roast the Vegetables
Preheat your oven to 400°F .
Toss the cubed butternut squash and halved Brussels sprouts with olive oil, garlic powder, dried thyme, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden brown and caramelized.
Step 2: Make the Cranberry Glaze
While the vegetables are roasting, combine cranberries, maple syrup, balsamic vinegar, and water in a small saucepan over medium heat.
Cook for 5-7 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly. Remove from heat and set aside.
Step 3: Toast the Walnuts
In a dry skillet, toast the walnuts over medium heat for 2-3 minutes, stirring frequently, until they are golden brown and fragrant. Set aside.
Step 4: Assemble
Once the roasted vegetables are done, transfer them to a large serving dish.
Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
Tear the burrata into pieces and arrange on top of the vegetables.
Sprinkle with toasted walnuts and fresh parsley
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