Warm autumn flavors combine in this beautiful recipe that was inspired by a meal my sister prepared when she recently came to visit. This dish would be a delicious Thanksgiving side dish or turn it into a complete protein meal by adding a side of quinoa and a simple tomato salad for some extra veggie benefits.
Cut into a butternut squash, and you can see the vibrant orange colors indicating this vegetable is antioxidant-rich with its immune boosting properties.
So what does this meal offer?
- Just one serving of beautiful butternut squash has a whopping 457% DV of vitamin A which may lower the risk of certain cancers, promotes a healthy immune system, supports bone health and can even reduce the risk of acne! Other benefits include vitamin C, potassium, folate and much more.
- Cruciferous loving friends will appreciate the healthy addition of the Brussels Sprouts which also offer antioxidant benefits as well as Vitamin K, fiber and may even assist in reducing inflammation.
- Fresh sage has benefits too… including the ability to help improve memory, assists bone and skin health, may lower LDL “bad’ cholesterol, can reduce blood sugar levels and may even ease menopause symptoms.
It’s easy to see why this veggie loaded dish should be an addition to your Thanksgiving feast or even a satisfying light meal on it’s own!
Roasted Butternut Squash & Brussels Sprouts
Roasted veggies bring the taste of fall right to our dining room table.
Ingredients
- 2 tsp olive oil
- 1 shallot, thinly sliced
- 10 fresh sage leaves, roughly chopped
- 1 medium butternut squash, chopped into 1” cubes
- 4 cups brussels sprouts, quartered
- ½ tsp salt
- ¼ tsp pepper
Directions
- Step 1 Preheat oven to 400 degrees.
- Step 2 Prepare baking sheet by lining with foil and brushing on a small amount of olive oil.
- Step 3 Sprinkle sliced shallots over baking sheet and follow by sprinkling chopped sage leaves over shallots.
- Step 4 In a medium bowl, pour in 2 tsp olive oil, salt and pepper. Add chopped squash and brussels sprouts and stir to combine. Pour mixture onto baking sheet.
- Step 5 Roast in preheated oven for 20 minutes.
- Step 6 To crisp the brussels sprouts, put under broiler for 1-2 minutes, checking frequently to make sure they do not burn.
- Step 7 Serve with a side of quinoa and simply dressed tomatoes (recipe below).
Simply Dressed Tomatoes
Fresh and flavorful tomatoes add some flare to any meal.
Ingredients
- 2 beefsteak tomatoes, evenly sliced in rounds
- 3-4 basil leaves, snipped
- Dressing
- 1 ½ tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tsp maple syrup
- Salt and pepper to taste
Directions
- Step 1 In a shallow bowl arrange tomato slices.
- Step 2 Snip basil and sprinkle over tomatoes.
- Step 3 Whisk together all dressing ingredients and drizzle over tomatoes and basil.