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.