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’!
Nicole’s ROASTED BUTTERNUT SQUASH, BRUSSEL SPROUTS & CRANBERRY MEDLEY
Gluten Free – Grain Free – Dairy Free – Paleo – Clean Eating Recipe
½ Butternut Squash
16oz Fresh or Frozen Brussel Sprouts (I use Trader Joe’s frozen)
2 Garlic Cloves
1 cup Dried Cranberries
3 Tbsp Extra Virgin Olive Oil
Salt & Pepper
2 Tbsp Dijon Mustard
1 Tbsp Apple Cider Vinegar
1 Tbsp Organic Raw Honey
Preheat oven to 400F. On a parchment paper lined baking sheet, peel and cube the squash and coat with 2 Tbsp of olive oil, salt & pepper, along with the Brussel sprouts and garlic. Roast for 25-30 minutes, making sure you check at half time and toss your veggies to cook evenly. When ready remove from oven and set aside. In a cup mix the Dijon mustard, apple cider vinegar, honey and 1 Tbsp of olive oil. In a medium bowl combine the squash, Brussel sprouts, cranberries and honey-mustard vinaigrette. Serve warm.
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