Winter squash is so versatile, I love it roasted simply with some brussels sprouts, a little avocado oil and salt and pepper. Quick, easy, and good for you too. You can use any variety of winter squash you like, I chose butternut as it is easy to peel. Andrea came over to talk missions work and we enjoyed these roasted winter squash and brussels with some tasty Andrea’s Maple Dijon Turkey.

Andrea’s Winter Squash with Brussels

1              winter squash

1lb.         brussels sprouts

2T           avocado oil

1t            salt

1t            pepper

Preheat oven to 425.

Peel and dice winter squash into 1” cubes, for this recipe I used butternut squash. You could use any winter squash variety.

Clean and trim 1 pound brussels sprouts, cutting in half if they are big.

Line a baking sheet with sides with aluminum foil.

Place squash and brussels on sheet, drizzle with 2T avocado oil,1t salt and 1t pepper. Mix well.

Roast for 15 minutes, stir, then roast another 8-12 minutes.

Please note this recipe developed at high altitude, your roasting time may vary.