This was so good my family engulfed it and I totally forgot to take any pictures whatsoever LOL. I’ll snap a few and add to this post the next time I make it, which will be soon…it was so good!
Start off by grabbing a butternut squash and bag of brussels sprouts. You’ll want to cut the butternut into about the same size cubes as the brussels, so start with the brussels. The ones I ended up with were huge, so I ended up quartering them. Most times just snipping the stem side and cutting in half is fine. To save dishes you can just pile these all up on the baking sheet you’re going to use and coat with a generous amount of olive oil, you want them all coated nicely so the seasoning sticks. I just used salt and pepper which I added after the oil and tossed a few times. Roast these at 400 degrees for about 30-45 minutes until the squash is tender and the brussels have taken on some color. You can toss halfway through if you want, my kids were being crazy people and I didn’t get the chance too last night.
Serve this over rice, I happened to have leftover rice made in the rice cooker a few days before. There are a few ways to reheat rice effectively, one is putting oil in a saute pan and heating it through tossing frequently. This is my go-to for leftover rice when the end goal is a quick stir-fry lunch. Remember, stir-fry doesn’t have to mean Asian, you’re just using the method to reheat the rice. I love doing this for Mexican and topping with leftover protein, salsa/cheese and some greek yogurt sauce like this, this or this.
The second reheat method on rice is to cover it with a soaking paper towel and use the defrost mode on the microwave. Depending on the quantity of rice this usually only takes a few minutes.
I decided to top mine with a few leftover chicken thighs and a creamy peppery sauce I was trying out from the fridge. My wife didn’t want the thighs so she added some chickpeas and balsamic vinegar.
It’s funny, because I was originally planning on that meal being a beans, sweet tater and rice bowl that we have frequently but the grocery store was completely out of sweet taters! Subbed in the butternut and brussels, turned out awesome!
Roasted Butternut Squash and Brussels Sprouts
Ingredients
- 1 Count Butternut Squash Peeled and cubed to about the same size as the Brussels
- 1 Pound Brussels Sprouts End cut off and sliced either in half or quarters
- 1/3 Cup Olive Oil
- Salt and Pepper To taste
Instructions
- Cut the stem end off the brussels sprouts and depending on size either half or quarter them and put in a pile on the baking sheet
- Peel and cut the butternut squash into cubes about the same size as the brussels sprouts and add alongside
- Toss everything together with the olive oil
- Add whatever seasoning you want to use, salt and pepper usually for me but feel free to add dried herbs, paprika, chili flakes, cumin etc
- Toss again and roast at 400deg for 30-45 minutes until the squash is tender and brussels are tender and taking on color
- Serve over rice and alongside any leftover protein you have like chicken thighs!
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