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Today is September 27, 2022

Roasted Butternut Squash, Apples and Brussels Sprouts

Side Dishes



1 lb. Brussels sprouts
1 apple, chopped
1 medium butternut squash
1 medium yellow onion, chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. aged balsamic vinegar
1/2 tsp. curry powder
1 Tbsp. brown sugar
Kosher salt
Fresh cracked pepper
1/2 cup pecans


Preheat oven to 400 F. Trim and cut Brussels sprouts in half. Peel and cube apple. Peel and cut squash into chunks. Spread the Brussels sprouts, apple, butternut squash and onion onto a large baking pan. Combine oil, vinegar and curry powder. Drizzle over the vegetable mixture, stirring to coat each piece. Sprinkle brown sugar, salt and pepper over the vegetable mixture. Roast for 20 minutes, gently stir and continue roasting vegetables for 20-25 minutes longer or until vegetables are tender and nicely browned. Add pecans during the last 10-15 minutes to toast. Yield: 8 servings


From “Are You Ready? 100 Years of Family, Friends and Food,” Department of Nutrition and Hospitality Management, University of Mississippi

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