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Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts

This colorful side will make a festive addition to any table. The sweetness from the cranberries and butternut squash perfectly complements the Brussels sprouts.

Recipe - Stillwater

Roasted Brussels Sprouts & Squash with Cranberries & Pine Nuts

Prep Time15 Minutes

Servings10

Cook Time40 Minutes

Ingredients

1-1/2 pounds Brussels sprouts, trimmed and cut in half

3 cups diced, peeled and seeded butternut squash

1/4 cup olive oil

3 tablespoons butter

1 large shallot, peeled and thinly sliced (about 1/4 cup)

1/4 cup dry white wine

1 cup Swanson® Chicken Broth

1 tablespoon all-purpose flour

1/3 cup sweetened dried cranberries

1/3 cup toasted pine nuts

Directions

Set the oven to 425°F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are lightly browned.
Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.
Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.

15 minutes

Prep Time

40 minutes

Cook Time

Servings

Shop Ingredients

Makes 10 servings

1-1/2 pounds Brussels sprouts, trimmed and cut in half

3 cups diced, peeled and seeded butternut squash

Produce Butternut Squash, 3 Pound

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$5.97 avg/ea$1.99/lb

1/4 cup olive oil

Pompeian Olive Oil, Extra Virgin, Spanish, Bold, 16 Fluid ounce

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$9.99 was $14.49$0.62/fl oz

3 tablespoons butter

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

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$4.99$1.25 each

1 large shallot, peeled and thinly sliced (about 1/4 cup)

Fresh Shallots, 0.25 Pound

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$6.99/lb$6.99/lb

1/4 cup dry white wine

1 cup Swanson® Chicken Broth

Swanson® Chicken Broth, 32 Ounce

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$3.49$0.11/oz

1 tablespoon all-purpose flour

Essential Everyday Flour, All-Purpose, 5 Pound

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$2.50 was $2.99$0.50/lb

1/3 cup sweetened dried cranberries

Ocean Spray Cranberries, Dried, 6 Ounce

Add Ocean Spray Cranberries, Dried to Favorites.Add Ocean Spray Cranberries, Dried to Favorites.

$3.49$0.58/oz

1/3 cup toasted pine nuts

Essential Everyday Pine Nuts, 2 Ounce

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$5.99$3.00/oz

Directions

Set the oven to 425°F. Stir the Brussels sprouts, squash and oil in a large bowl. Spread the vegetable mixture on a rimmed baking sheet.
Roast for 25 minutes or until the vegetables are lightly browned.
Heat the butter in a 12-inch skillet over medium-high heat. Add the shallot and cook for 3 minutes or until lightly browned, stirring often. Add the wine, broth and flour and cook for 5 minutes or until the mixture is reduced by half.
Place the vegetable mixture into a large bowl. Add the broth mixture and cranberries and toss to coat. Sprinkle with the pine nuts.