Cottagecore Autumn Spiced Squash Bake

$To make this warm dish, you need: - 1 medium butternut squash, peeled and cubed - 2 cups Brussels sprouts, halved - 1 tablespoon olive oil - 1 teaspoon cinnamon - 1 teaspoon nutmeg - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup vegetable broth - ¼ cup maple syrup - ½ cup pecans, chopped - Fresh parsley for garnish These ingredients create a cozy, autumnal flavor. The squash pairs well with the Brussels sprouts. The spices bring warmth and comfort to every bite. For extra flavor, consider adding fresh herbs. I suggest: - Thyme - Rosemary - Sage These herbs add a fresh twist to your bake. You can mix them with the spices in the recipe. They enhance the dish's aroma, making your home smell divine. Don't have everything? Here are some swaps that work well: - Use acorn squash instead of butternut squash. - Swap Brussels sprouts for green beans or carrots. - Maple syrup can be replaced with honey or agave syrup. - If you're out of pecans, walnuts or almonds will do. These alternatives keep the spirit of the dish intact. They also let you use what you have at home. Enjoy experimenting with different flavors and textures! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). While it heats, peel and cube the butternut squash. This squash has a sweet taste that works well in fall dishes. Next, halve the Brussels sprouts. These tiny cabbages add a nice crunch. In a large bowl, mix the butternut squash and Brussels sprouts. Drizzle one tablespoon of olive oil over the veggies. Then, sprinkle in one teaspoon each of cinnamon, nutmeg, and smoked paprika. Add salt and pepper to taste. Toss the mixture until all pieces are well-coated. This step adds flavor to every bite. Spread the seasoned vegetables in a single layer on a baking sheet. This way, they roast evenly. In a small bowl, mix one cup of vegetable broth with a quarter cup of maple syrup. Pour this mixture over the squash and Brussels sprouts. The liquid helps them cook and adds sweetness. Roast the veggies for 25 to 30 minutes. Stir halfway through to ensure even cooking. You want the squash to be tender and caramelized. The Brussels sprouts should be crispy on the edges. This roasting method brings out the natural flavors. After baking, take the sheet out of the oven. Sprinkle half a cup of chopped pecans on top. The heat will toast them slightly in just two minutes. This adds a lovely crunch to your dish. Finally, garnish with fresh parsley before serving. The green color brightens the plate and adds a fresh taste. Enjoy this warm dish with family and friends! When cutting squash, always use a sharp knife. A dull knife can slip and cause cuts. Start by cutting off both ends of the squash. This creates a stable base. Next, peel the squash with a vegetable peeler. Cut the squash in half lengthwise. Scoop out the seeds with a spoon. Then, cut the squash into even cubes. Aim for pieces about one inch in size. This helps them cook evenly. To get the best roast, spread the vegetables in a single layer. Crowding the pan can cause steaming. This makes the squash and Brussels sprouts soggy. Toss the veggies well with oil and spices. This ensures all pieces get flavor. Halfway through roasting, stir the vegetables. This helps them cook evenly. Keep an eye on them, too. Look for a golden brown color, which means they are ready. To store leftovers, let them cool first. Place the cooled squash bake in an airtight container. It can stay in the fridge for up to four days. If you want to keep it longer, consider freezing. Freeze in a sealed container or freezer bag. Make sure to remove all air. Label your container with the date. This way, you can enjoy it later. When reheating, use a low oven. This helps keep the texture nice and warm. Pro Tips Choose the Right Squash: Opt for a butternut squash that feels heavy for its size and has a smooth, blemish-free skin for the best flavor and texture. Customize Your Spices: Feel free to experiment with other spices like ginger or clove to enhance the autumn flavors to your liking. Don't Skip the Stirring: Stirring the vegetables halfway through roasting ensures even cooking and caramelization, enhancing their sweetness. Serving Suggestions: This dish pairs beautifully with a side of quinoa or a simple green salad for a complete meal. {{image_2}} You can switch up the squash for variety. Try acorn squash or kabocha squash. Both add unique flavors and textures. Acorn squash has a nutty taste. Kabocha squash is sweet and creamy. Each squash brings its own charm to the dish. Adding seasonal veggies makes your bake even better. Carrots, sweet potatoes, and parsnips can enhance flavor. They add bright colors and nutrients. You can mix them in with the butternut squash. Just make sure to cut them into similar sizes for even cooking. You can play with flavors in this dish. For a sweet version, add more maple syrup or cinnamon. This makes it taste cozy and warm. If you prefer savory, try garlic or fresh herbs like thyme. Smoked paprika gives a nice, rich flavor too. You can customize the bake to fit your taste. To store your spiced squash bake, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep it fresh. This way, you can enjoy it later without losing flavor. If you want to freeze the spiced squash bake, follow these steps. Allow it to cool completely after baking. Use a freezer-safe container or a heavy-duty freezer bag. It can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. To reheat the squash bake, preheat your oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. This warms it evenly without drying it out. If you prefer, you can also use a microwave. Heat it in short bursts, stirring in between. This way, it stays moist and delicious. Enjoy your warm, cozy dish again! Yes, you can make this recipe ahead of time. Prepare the dish up to step 5. Cover it and store it in the fridge. When you’re ready to eat, pour the broth and maple syrup mixture over the veggies. Then, bake as directed. This way, you save time on busy days. Pair this dish with simple sides. A fresh green salad adds crunch. You can also serve it with warm bread. It complements the bake's flavors well. If you want protein, roast some chicken or tofu. They both work nicely with the sweet and spicy notes of the squash. Yes, this recipe fits both vegetarian and vegan diets. All the ingredients are plant-based. The butternut squash and Brussels sprouts bring great taste. Plus, the pecans add a nice crunch. You can enjoy this dish guilt-free, knowing it’s healthy and delicious! In this article, we explored how to make a delicious Cottagecore Autumn Spiced Squash Bake. We discussed the main ingredients, fresh herbs, and tasty alternatives. You learned step-by-step instructions for preparing and roasting squash for perfect results. I shared tips for cutting, storing leftovers, and variations to keep it fresh. Finally, we covered storage info to help you enjoy this dish longer. Embrace the warmth of autumn in your kitchen with this recipe and enjoy every bite!$

Cottagecore Autumn Spiced Squash Bake

A cozy and flavorful dish featuring roasted butternut squash and Brussels sprouts, spiced with autumn flavors.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

1 medium butternut squash, peeled and cubed
2 cups Brussels sprouts, halved
1 tablespoon olive oil
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon smoked paprika
to taste Salt and pepper
1 cup vegetable broth
0.25 cup maple syrup
0.5 cup pecans, chopped
for garnish Fresh parsley

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the butternut squash and Brussels sprouts.
Drizzle the olive oil over the vegetables and sprinkle with cinnamon, nutmeg, smoked paprika, salt, and pepper. Toss to coat evenly.
Spread the seasoned vegetables in a single layer on a baking sheet.
In a small bowl, mix the vegetable broth and maple syrup. Pour this mixture over the squash and Brussels sprouts.
Roast in the oven for 25-30 minutes or until the squash is tender and caramelized, stirring halfway through for even cooking.
After baking, remove from oven and sprinkle with chopped pecans, allowing them to toast slightly in the residual heat (about 2 minutes).
Garnish with fresh parsley before serving.

Notes

Feel free to adjust the spices according to your taste.

Keyword autumn, roasted vegetables, squash, vegetarian