Name: Roasted Triple Squash with Brussels Sprouts, Pecans and Cauli Crumble
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 3 cups Brussels Sprouts (trimmed and cut in half); 2 cups Butternut squash (peeled, seeded, and chopped into 1-inch cubes); 1 cup Acorn squash (peeled, seeded, and chopped into 1-inch cubes); 1 cup Honeynut Squash (peeled, seeded, and chopped into 1-inch cubes); 4 TB EVOO (or Avocado Oil) (to drizzle over veggies); Sprinkle Salt (to taste); 3 TB maple syrup; ½ - 1 tsp ground cinnamon; 2 cups toasted pecan halves; 1 Box Cauli Crumble (cooked for 2-5 minutes on a skillet, after the veggies are roasted); Optional: 1 cup dried cranberries (for topping)

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Roasted Triple Squash with Brussels Sprouts, Pecans and Cauli Crumble

This delish dish is packed with flavor, antioxidants, colorful nutrients and crunch! 3 different squash (Acorn, Butternut and Honey Nut) make this one healthy meal as they are rich sources of vitamins A, C, K, and minerals like magnesium, potassium, manganese, coppper, calcium and iron. The topping, Cauli Crumble, takes just a few minutes to cook and adds a substantial amount of fiber and protein to the meal. This is a simple dish that is great for the holidays or any day of the week!

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Servings:

Calories: 304kcal

Ingredients

3 cups Brussels Sprouts trimmed and cut in half
2 cups Butternut squash peeled, seeded, and chopped into 1-inch cubes
1 cup Acorn squash peeled, seeded, and chopped into 1-inch cubes
1 cup Honeynut Squash peeled, seeded, and chopped into 1-inch cubes
4 TB EVOO (or Avocado Oil) to drizzle over veggies
Sprinkle Salt to taste
3 TB maple syrup
½ – 1 tsp ground cinnamon
2 cups toasted pecan halves
1 Box Cauli Crumble cooked for 2-5 minutes on a skillet, after the veggies are roasted
Optional: 1 cup dried cranberries for topping

Instructions

Preheat oven to 400 F.
Take 2 – 3 baking sheets and line each with a Silpat.
(Depending on size, you can use 2 or 3 baking sheets for roasting)
In a large bowl, combine prepared Brussels sprouts, 2 TB EVOO, salt and toss to combine.
In a large bowl, combine all squash, 2 TB EVOO, maple syrup, cinnamon, and toss to mix.
Place all of the squash in a single layer on the baking sheet (or 2 sheets if needed).
Place the baking sheets in the oven and roast at 400 F for about 20-25 minutes.
Check veggies at 20 minutes to see if they're done.
Note: Some veggies may quick faster than others.
Remove vegetables from the oven when they are done.
Final Dish Prep:
In a very large bowl, combine the roasted Brussels sprouts, squash, pecans and fold gently to combine.
Add the cooked Cauli Crumble to your colorful bowl of vegetables and toss to combine.
Serve up a bowl of this healthy dish and enjoy!

Nutrition

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