Roasted Butternut Squash, Brussel Sprouts and Pine Nuts

Just a quick post I decided to make of my lunch and dinner yesterday. I bought a small butternut squash and roasted it, along with some leftover little brussel sprouts I had. In the past I had cut the squash in half and cooked it that way, but this time I peeled and chopped it. I always thought peeling it would be more difficult than it actually is, but it wasn’t, so yay! Maybe I won’t be as reluctant to buy butternut squash in the future. I love them, but I always turned to things that were a little quicker to prepare.

Roasted Butternut Squash, Brussel Sprouts and Pine Nuts
Prep time
Cook time
Total time
  • butternut squash, peeled and chopped into cubes
  • brussel sprouts, ends chopped off and cut in half
  • few pinches of sea salt
  • ½ tbs-1tbs coconut oil
  • thyme / italian seasoning
  • chili powder / chipotle powder
  • garlic powder
  • small handful of pine nuts
  1. Preheat oven to 450F.
  2. In a large bowl, add in all of the ingredients and toss so everything is coated. Get out a baking sheet or casserole dish and line with tinfoil. Make an even layer of the butternut squash mixture and bake for around 40-45 minutes. You may want to take it out halfway through baking to flip everything over to the other side gets cooked evenly.
  3. Great as a side dish or as a main meal with some salad.




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