Wishing you and your family a Happy Thanksgiving with a delicious Elixir-approved recipe from The Yummy Mummy Kitchen. Add this fall dish to your holiday menu! Read on to get the recipe for Roasted Brussels Sprouts and Butternut Squash with Cranberries and Pine Nuts.
Roasted Brussels Sprouts and Butternut Squash with Cranberries and Pine Nuts
1 small butternut squash
2 cups Brussels sprouts, halved lengthwise
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly cracked pepper
¼ cup dried cranberries
¼ cup pine nuts, toasted
Preheat the oven to 400˚F.
Using a vegetable peeler, peel the butternut squash. Cut the squash in half lengthwise and use a spoon to remove the seeds. Cut the squash into 2-inch cubes. On a large rimmed baking pan, toss the Brussels sprouts with the butternut squash and olive oil. Sprinkle with salt and pepper. Roast for 20 to 25 minutes until the vegetables are tender and lightly browned.
Transfer the vegetables to a large bowl and gently toss in the cranberries and sprinkle with pine nuts. Serve immediately. Serves 4.
Get more deceptively simple dishes for a deliciously stylish life in The Yummy Mummy Kitchen by Marina Delio.