Roasted Butternut Squash and Brussels
Today I have another side for you!
I try to stay away from the “meals” because I realize most people do not eat vegetarian like me. And since it’s just Phoebe and I, I hate to waste making chicken and other meals just to show them on my blog. I’m not big on wasting food! And Phoebe is barely 3 lbs, so she certainly cannot eat it all!
If you aren’t big on Brussels Sprouts, you can substitute broccoli, green beans, or any other veggie really. Try ’em though, you will be pleasantly surprised 🙂
I LOVE butternut squash. But I absolutely will not peel and chop it! Have you ever tried it? It’s miserable! I spent over an hour trying to do it once because the peel is so thick! So lesson learned, buy the cubed in the bag. It’s worth the extra money.
For this recipe you will need:
-2 cups of Brussels Sprouts (chopped in half)
-2 cups of cubed butternut squash
-1 tablespoon of extra virgin olive oil
-1 tablespoon of Splenda brown sugar
-1/4 cup of chopped walnuts
-2 tablespoons of reduced fat feta cheese
-salt and peper to taste
Start by pre-heating your oven to 400 degrees
Put your butternut squash and brussels sprouts in a bowl
Add the olive oil, season with salt and pepper. Mix until all pieces are coated. Sprinkle half a tablespoon of splenda brown sugar over the mixture and place on a baking sheet.
Bake for 15 minutes
Now chop up your walnuts
After 15 minutes in the oven, take out the pan and give it a shake. Add half of your walnuts, and another 1/2 tablespoon of Splenda brown sugar
Bake for an additional 10 minutes. Remove from the oven, top with the remaining walnuts, and a little reduced fat feta cheese!
XOXO With a Cherry On Top,