Brussel Sprouts and Squash
Easily prepare this dish in advance and bring it to your next potluck or store leftovers for later—just reheat the squash before serving. Perfect for planning and convenience!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at eatyourwayclean.com.
Cooking tools:
- Oven
- Roasting pan
- Mixing bowl
- Blender
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Cast iron skillet
- Serving bowl
- Spoon
- Tongs
Ingredients
- 2.6 lb cubed butternut squash
- 2 lb brussel sprouts, washed and halved
- 1 tbsp leftover bacon grease
- 1/2 tsp harissa
- 1/2 tsp real salt
- 1/2 tsp cinnamon
- 1/2 red onion, diced
- 2 shallots, diced
- 1 jalapeno
- 1 lime
- arugula
- 1 pomegranate
- pumpkin seeds, can sub for pecan or pistachio
- 1/2 tbsp raw honey
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