Roasted Triple Squash with Brussels Sprouts, Pecans and Cauli Crumble - The Whole Food Nut

Name: Roasted Triple Squash with Brussels Sprouts, Pecans and Cauli Crumble - The Whole Food Nut
Ingredients: 3 cups Brussels Sprouts (trimmed and cut in half); 2 cups Butternut squash (peeled, seeded, and chopped into 1-inch cubes); 1 cup Acorn squash (peeled, seeded, and chopped into 1-inch cubes); 1 cup Honeynut Squash (peeled, seeded, and chopped into 1-inch cubes); 4 TB EVOO (or Avocado Oil) (to drizzle over veggies); Sprinkle Salt (to taste); 3 TB maple syrup; ½ - 1 tsp ground cinnamon; 2 cups toasted pecan halves; 1 Box Cauli Crumble (cooked for 2-5 minutes on a skillet, after the veggies are roasted); Optional: 1 cup dried cranberries (for topping)

thewholefoodnut.com

A dish packed w/ flavor, antioxidants & nutrients! 3 different squash make this one healthy meal w/ a substantial amount of fiber & protein.

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Ingredients

3 cups Brussels Sprouts (trimmed and cut in half)
2 cups Butternut squash (peeled, seeded, and chopped into 1-inch cubes)
1 cup Acorn squash (peeled, seeded, and chopped into 1-inch cubes)
1 cup Honeynut Squash (peeled, seeded, and chopped into 1-inch cubes)
4 TB EVOO (or Avocado Oil) (to drizzle over veggies)
Sprinkle Salt (to taste)
3 TB maple syrup
½ - 1 tsp ground cinnamon
2 cups toasted pecan halves
1 Box Cauli Crumble (cooked for 2-5 minutes on a skillet, after the veggies are roasted)
Optional: 1 cup dried cranberries (for topping)