I wanted to come up with something seasonal and savory to bring to the family potluck, and I came up with this baked dish (that took longer to bake than anticipated), consisting basically of all the ingredients listed in the title. Makes it easy, doesn't it? It turned out very well, and if I end up tweaking it in the future, I'll edit this post, but it's pretty darn good for now! Buuuuuuttt, because we were all sick, we ended up staying home and not joining the big family for dinner. Aaaand, my parents didn't come over for my traditional breakfast spread. It was a very different Christmas indeed, but I still tried to make it as special as I could. I made some of my breakfast dishes anyways, and we had a nice dinner, albeit simpler.
Here's what we had for breakfast:
GR and JK made the Gingerbread house again
Pineapple Upside Down Cake
Chocolate Peanut Butter Cups
Tiger Balls
SR made the Soft Ginger Cookies
Loaded Cinnamon Rolls
Breakfast Links
Orange Juice
Hot Apple Cider
Coffee
For dinner all I could muster was:
Maple-Pecan Baked Brussels Sprouts and Butternut Squash
A kid-friendly spaghetti dish
Our "scant" breakfast table
We also managed to drag ourselves to the fire station again to deliver our annual Christmas treats. They remember us every year now. GR was too sick to come, so it was just SR, JK and me.
SR and JK are sicker than they look. But, we just love this tradition!
Maple-Pecan Baked Brussels Sprouts and Butternut Squash
(taken with my new camera as of that morning; not sure if I like the posted date on the pic, but you can see I took it on Christmas!)
Maple-Pecan Baked Brussels Sprouts and Butternut Squash
Ingredients:
4 cups Brussels sprouts that have been halved
5 cups butternut squash that have been diced into half inch to an inch cubes
1 and 1/4 cup chopped pecans
1 cup 100% maple syrup
Directions:
Heat oven to 375 degrees. Toss all the ingredients together in a large casserole dish. Bake uncovered for one hour, stirring at the halfway mark. That's it! So easy. Feeds five hungry vegans.
