Butternut Squash Crispy Brussels
This was one of those “whats for dinner” moments where I looked around and threw some things together.
If you don’t know by now my love for the squash and sweet potato runs deep, so you can use either here.
INGREDIENTS
1 small butternut squash or half of a bigger on, peeled de seeded and cut into bite size cubes.
1 bag of Brussel sprouts, trimmed and cut in 1/2 or 1/4’s depending on how large they are.
2 cups kale leaves, broken up into smallish pieces
1 tbsp chili flakes
3 tbsp pumpkin seeds
METHOD
Pre-heat your oven to 180-200’c.
Season the squash with salt, pepper and olive oil.
Lay it out on a lined baking tray and bake in the oven for 15-20 mins until soft to the bite. Well, don’t bite it as it will be so hot, just stab it with a knife and see if it’s soft!
While the squash is in the oven cooking you can heat up a fry pan and sauté off your Brussels, using olive oil and salt and pepper, add in the kale once the Brussels have some great colour and almost cooked through squeeze over the juice of one lemon, this does great things to the kale.
Once your squash Is cooked you can either layer the mix of both into your serving dish, or just toss them all together in the pan or baking tray.
Sprinkle over the chilli flakes and pumpkin seeds, enjoy while still warm!
This recipe is also Vegan.
