Sweet and savory butternut squash and brussel sprouts

An easy fall recipe for the two veggies we love. Butternut squash and brussel sprouts. Roasted together and tossed in a sweet and tangy dressing. With some simple fall worthy add ins you will be wanting seconds....and thirds!

15 minutes

25 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	5096
Fat:	21 g
Carbohydrates:	1228 g
Protein:	123 g
Calculated per serving.

by paleopiggy

View other recipes by paleopiggy

Serves: 4

Ingredients

2 cups 2 cups 2 cups Butternut Squash
2 cups 2 cups 2 cups Brussels Sprouts
3 Tbsp 3 Tbsp 3 Tbsp Ghee
0.5 tsp 0.5 tsp 0.5 tsp Sea Salt
.5 tsp .5 tsp .5 tsp Black Pepper
0.25 cup 0.25 cup 0.25 cup Walnuts, Organic
.25 cup .25 cup .25 cup Dried Cranberries, Organic
2 Tbsp 2 Tbsp 2 Tbsp Honey, Raw
2 Tbsp 2 Tbsp 2 Tbsp Dijon Mustard
2 - 3 Tbsp 2 - 3 Tbsp 2 - 3 Tbsp Olive Oil, Extra Virgin

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dice butternut squash or buy pre diced
Cut brussel sprouts in half and cut off ends
Mix veggies, salt, pepper and coat with ghee.
Spread of baking sheet lined with foil
Cook for 25 min at 400 degrees
Remove from oven and put in a bowl with walnuts and cranberries
Mix honey and Dijon mustard and whisk slowly with olive oil until whisked together
Fold dressing in with veggies until mixed together.
Plate and enjoy