Thanksgiving is right around the corner and is one of my most favorite holidays! Today I am sharing a delicious Thanksgiving Side Dish! It is so nice to have a holiday that is all about family and food. At our house we also try to put a big emphasis on things we are grateful for. It is nice to reflect on just how blessed we really are.
And the food isn’t bad either! We usually have our standard dishes that are a must have on our Thanksgiving Table…but there are always a few new Thanksgiving Side Dishes that I like to try every year just in case we find something so delicious, it has to become a Thanksgiving staple.
My husband and I love Roasted Vegetables so I decided to give this Butternut Squash, Brussel Sprouts and Pecan Salad a test run. You guys…it was delicious! My husband asked me when I was going to be making it again. Most of my kids would eat it…and only one threw a little bit of a fit…ha! She will grow to love it…some day…but she is a pretty picky eater.
I am not hosting Thanksgiving this year, but I already know that I will be making this Side Dish as my contribution to our Thanksgiving Dinner. I am also the official Apple Pie maker in my family. So I am always the one who brings the Apple Pie to our dinner each year.
Butternut Squash, Brussel Sprouts and Pecan Salad
Roasted Brussel Sprouts:
3 cups Brussels sprouts, ends trimmed, yellow leaves removed
3 tablespoons olive oil
Salt, to taste
Roasted Butternut Squash:
1 and ½ pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 4 cups of uncooked cubed butternut squash)
2 tablespoons olive oil
3 tablespoons maple syrup
½ teaspoon ground cinnamon
2 cups pecan halves
1 cup dried cranberries
2-4 tablespoons maple syrup
Roasted Brussels sprouts:
- Preheat oven to 400 degrees F. Preheat oven to 400 degrees F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Slice all Brussels sprouts in half.
- In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 degrees F for about 20-25 minutes.
- During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely browned and charred but not black.
Roasted butternut squash:
- Preheat oven to 400 F. Lightly grease the foil-lined baking sheet with 1 tablespoon of olive oil.
- In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix.
- Place butternut squash in a single layer on the baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pecans, and cranberries, and mix to combine. (OPTIONAL): For more sweetness, add 2 or 4 tablespoons of maple syrup, if desired – do not add all maple syrup at once, start with 2 tablespoons, then add more, if desired, and toss with the salad ingredients to combine.
Serves 6-8 people.
Roasted Sweet Potatoes with Squash and Apples from Happiness is Homemade
Thanksgiving Stuffing Cups from Play Party Plan
Individual Sweet Potato Casserole from Printable Crush
Cranberry Dip from Mom Endeavors
Easy Crock Pot Fried Apples from A Night Owl Blog
Honey Glazed Brussels Sprouts from Spaceships and Laserbeams
Coconut Curry Pumpkin Soup from Ashlee Marie
Maple Sweet Potato Casserole in a Jar from Mommy Hates Cooking
Roasted Brussels Sprouts, Butternut Squash, and Pecan Salad from The Idea Room
Caramel Apple Crisp from Two-Twenty-One
Pumpkin Cinnamon Rolls from See Vanessa Craft
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