I love a good holiday dish that works for the rest of the year. That’s just what this brussel sprouts and butternut squash with cherries and pecans is… an anytime side dish! Now, you might disagree with me on this one, especially because it is rather fall-is with the cinnamon and maple syrup, but I really could eat it any time of year (just like my best ever sweet potato casserole!).
However, it does fit VERY well with all the others side dishes on your Thanksgiving table, or your Christmas dinner spread. It’s filled with such great textures and the warm spices of fall and winter. Oh, and so easy! All you need for this recipe is:
- brussel sprouts (I usually just get one of those steamable bags and cut them up!)
- butternut squash
- dried cherries
- pecans
- maple syrup
- cinnamon
I might have said this to preface the whole recipe… and I know my hubby would absolutely require me to make a statement to give you forewarning. When you make this stuff, your house is going to smell like one big fart. Not joking… brussel sprouts smell. And it lingers! And I have tried cooking them every which way possible and don’t find any way that makes them smell less (if you do, please share your secrets!). BUT… this stuff is so delicious, I can get over the fart smell (my husband, not so much… I get banned from making this dish ever again every time I make it… it clearly hasn’t stuck!). But hey, crack some windows and you’re good!
And like any good recipe of mine, so much versatility! Here are some substations you could make:
- throw in cranberries or golden raisins instead of cherries
- toss with walnuts instead of pecans
- substitute roasted sweet potatoes or kabocha squash for butternut squash
- try some other warm spices like cloves, nutmeg or allspice
Share your creations with me and send me some pics of your holiday table!