Brussels Sprouts With Butternut Squash and Pecans

Advocate staff photo by HELENA BRIGMANBrussels sprouts roasted with a seasonal squash bring out the best flavors in both vegetables. Show caption
Advocate staff photo by HELENA BRIGMANBrussels sprouts roasted with a seasonal squash bring out the best flavors in both vegetables.

Advocate-Tested Recipe

Brussels Sprouts With Butternut Squash and Pecans

Serves 4 to 6. Recipe is by Helana Brigman.

1/2 lb. butternut squash

1 lb. Brussels sprouts

Salt and pepper to taste

1 tsp. thyme

1 tsp. sage

3 tbls. olive oil

1 cup pecans, toasted

Melted butter, to taste

1. Preheat oven to 425 degrees. Peel squash, remove seeds and chop into 1-inch cubes. Add to a large mixing bowl.

2. Wash Brussels sprouts and add to bowl.

3. Toss squash and Brussels sprouts with salt, pepper, thyme, sage and olive oil and spread evenly over a lightly greased baking sheet. Roast for 20 minutes (or until vegetables are tender).

4. Toss cooked squash and Brussels sprouts with 1 cup toasted pecans and dress in a small dressing of melted butter to taste and cracked pepper.