This recipe is a no excuses, super easy way to eat your veggies and, if you’re so inclined, make them your main dish. This combo started out as a side dish that I made to go with dinner last weekend. I needed to use up pre-cut butternut squash and Brussels sprouts I’d purchased in bulk and not quite knowing what I planned to make I decided I’d see what happened if I threw them together with some onion and avocado oil. It tasted pretty good as is but I thought it could be better so I tossed in a few spoonfuls of some toasted chopped pecans I had left over from another recipe. I ended up eating an entire bowl for dinner! The savory and sweet combination will leave you wanting more.
ROASTED BUTTERNUT SQUASH +BRUSSELS SPROUTS + TOASTED PECANS
Prep Time: 15 min
Bake Time: 15-20 min for crisp tender
Makes 4 – 6 servings
INGREDIENTS
- 1 pound butternut squash cut into similar sized chunks
- 1 pound whole or halved Brussels sprouts
- 1 small/medium onion
- Avocado oil
- Sea salt
- Fresh ground pepper
DIRECTIONS
Preheat oven to 325F. Place all ingredients in a colander and rinse. Pat dry and place into a large bowl. Remove skin and ends from onion. Cut in half. Cut each onion half into quarters. Separate the layers of the onion and place into bowl with the squash and sprouts. Drizzle with oil. Sprinkle with salt and pepper. Set aside.
Cover a large baking sheet with foil. Place a large piece of parchment paper on top of the foil. Dump the bowl of veggies onto the parchment paper and spread in an even layer. Place in pre-heated oven and bake for 15-20 minutes. If you prefer a softer veggie add another 5 minutes baking time but be careful, the squash can get mushy if it’s cooked too long.
Remove from oven and place into a large serving dish or individual plates. Sprinkle with toasted pecans.
