Roasted Squash with Brussels Sprouts with Almonds and Parmesan | RICARDO
Ricardo's recipes : Roasted Squash with Brussels Sprouts with Almonds and Parmesan
Ingredients
- 1 large butternut squash, peeled, seeded and cubed
- 1 onion, peeled and thinly sliced
- 3 cloves garlic, peeled and halved
- 3 tablespoons (45 ml) olive oil
- 16 small Brussels sprouts
- 1/4 cup (60 ml) shaved Parmigiano-Reggiano cheese
- 1/4 cup (60 ml) thinly sliced almonds, toasted
- Salt and pepper
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