Left over squash?! Hehe, I do get around plenty of it lately 😉 Put together a quick & delicious side dish, perfect to pair with your turkey, chicken or pork chop. You can start with your roasted squash leftovers (or a raw one), grab a packet of frozen (or fresh) Brussel sprouts, and throw in a handful of dried cranberries. Dress it with some extra virgin olive oil or a homemade honey-mustard vinaigrette…Et Voila’! Continue reading “Nicole’s ROASTED BUTTERNUT SQUASH, BRUSSEL SPROUTS & CRANBERRY MEDLEY” →