Name: Spiced Butternut and Brussels Bowl
Yield: 4
Ingredients: 12 ounces butternut squash, cut into 1/2 inch cubes; 1 orange, juiced; pinch ground cinnamon; pinch ground cloves; pinch ground allspice; pinch cayenne pepper; 1 large shallot, chopped; 3/4 pound Brussels sprouts, shredded or very thinly sliced; 1/4 cup toasted pecans, chopped; 2 tablespoons currants or raisins; 2 tablespoons balsamic vinegar; 1/2 teaspoon fresh thyme, chopped; ground black pepper, to taste

Serves

Ingredients

12 ounces butternut squash, cut into 1/2 inch cubes

1 orange, juiced

pinch ground cinnamon

pinch ground cloves

pinch ground allspice

pinch cayenne pepper

1 large shallot, chopped

3/4 pound Brussels sprouts, shredded or very thinly sliced

1/4 cup toasted pecans, chopped

2 tablespoons currants or raisins

2 tablespoons balsamic vinegar

1/2 teaspoon fresh thyme, chopped

ground black pepper, to taste

Instructions

Preheat oven to 350 degrees F.

Mix the squash with the orange juice, cinnamon, cloves, allspice and cayenne. Place the mixture in a baking pan, cover with foil and roast until tender and caramelized but still firm when a fork is inserted, about 20 minutes.

Meanwhile, heat 2 tablespoons water in a large skillet and saute shallot for 1 minute, add shredded Brussels sprouts and cook for 2-3 minutes, until warm and slightly wilted. Add a small amount of additional water if needed to prevent from sticking.

Place roasted butternut squash and sauteed Brussels sprouts in a bowl and toss with pecans, currants, vinegar and thyme. Season with black pepper.

Nutrition Facts

Calories 158, Protein 5 g, Carbohydrates 28 g, Sugars 11 g, Total Fat 4.9 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 28 mg, Fiber 6.2 g, Beta-Carotene 4006 ug, Vitamin C 106 mg, Calcium 95 mg, Iron 2.3 mg, Folate 88 ug, Magnesium 64 mg, Potassium 788 mg, Zinc 0.8 mg, Selenium 2.2 ug

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Spiced Butternut and Brussels Bowl