We couldn’t wait for Thanksgiving to give this side dish a try! Guess what??? It will be making an encore appearance on the big day! This dish was the perfect combination of the creamy, sweet, butternut squash and the earthy, slightly crunchy roasted brussels sprouts. Throw in some pecans, golden berries and honey and if that doesn’t scream Thanksgiving, then I don’t know what does!!
The other plus is that this can be served at room temperature, so it can fit in on the crazy cooking schedule!
We started out by roasted the sprouts and squash (can go in the oven at the same time):
Basically, once the brussels sprouts and squash are roasted, you just toss everything together and serve!
Here is the full recipe!
3 cups brussels sprouts, trimmed & cut in half
3 TBS avocado oil
Salt, to tasted
1 1/2 pounds butternut squash, peeled, seeded and cubed into 1 inch cubes
2 TBS avocado oil
3 TBS raw, honey
1/2 tsp organic ground cinnamon
2 cups pecans, coarsley chopped
1 cup dried golden berries
2-4 TBS honey (to taste, optional)
Preheat oven to 400 degrees. Combine brussels sprouts, avocado oil and salt and spread onto a baking sheet. Roast (turning during the last 5-10 minutes of roasting) for about 20 – 25 minutes. Combine squash, avocado oil, honey and cinnamon and toss to mix. Spread out on a baking sheet and roast for about 20-25 minutes (turning about halfway through).
In a large bowl, combine roasted brussels sprouts and butternut squash, pecans, golden berries and mix to combine. You can add additional honey at this point if you prefer.