Roasted Butternuts 'n Brussels
Always on the hunt for new veggie combos to tempt picky palettes, I created this delightful easy to prepare dish when I happened to have butternut squash, Brussels sprouts and a yellow squash on hand.
Servings: 4
Ingredients
- 1 medium butternut squash
- 1 pound Brussels sprouts
- 1 large yellow squash
- 1 large orange halved
- About 2 tablespoons olive oil
- Coarse salt and pepper to taste
- Fresh basil sprigs (or herbs of choice
Instructions
- Peel, seed and cut butternut squash into cubes. (or use pre-cut packaged as I did). Trim bottoms of Brussels sprouts and remove any outer brown leaves. Cut each in half vertically. Cut yellow squash into cubes.
- Preheat oven to 450 degrees F. Arrange vegetables on 2 baking sheets with sides. Toss each pan of vegetables with juice of 1/2 an orange, about 1 tablespoon olive oil, salt and pepper. Roast for about 20 minutes or until vegetables are tender and lightly browned, turning with a spatula half-way through. Arrange vegetables on a serving platter; garnish with basil sprigs. (if using)
Notes
Make Ahead and Storage Tips: vegetables may be prepared up to 1 day ahead. Cover and refrigerate. Leftovers may be stored in the refrigerator for 2 days. Serve warm, chilled or at room temperature. Freezing is not recommended.
Feel free to try various types of winter squash, depending on your taste and local availability. Other winter squashes you may like are acorn, delicata and dumpling. Zucchini may be swapped for the yellow squash. (or use both!)
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