Roasted Butternut Squash with Black Beans and Brussel Sprouts by Priscilla Warshowsky

This is a wonderful Fall dish that uses two of our seasonal favorites: Butternut Squash, and Brussel sprouts. The natural sweetness of the squash and onion mellow out the brussel sprouts, and the black beans add enough protein to take this from a side dish to a main course, if you want.

Roasted Butternut Squash Dish

  • 1 large butternut squash
  • 1 can black beans
  • 1 cup dried cranberries
  • ½-1 cup chopped pecans or walnuts
  • 1-2 medium onions or shallots, diced
  • 2 cups shredded brussel sprouts
  • Olive oil
  • 1-2 tsp Pumpkin pie spice
  • minced clove of garlic (optional)
  • tamari to taste (optional)


Place the squash in the microwave for a few minutes so it’s easier to peel and cut into 1″ cubes.

Spread the cubes on a baking sheet, sprinkle with olive oil, and roast at 350 until soft, about 25-30 minutes.   Halfway through cooking sprinkle the spice over the squash, and add the nuts and the cranberries.

In a separate pan, sauté the onions with the brussel sprouts with added garlic, a splash of tamari, or any spice you prefer.   Add the can of drained beans towards the end, and stir until warmed through.

Put the roasted squash in a large serving bowl and fold in the onion mixture.



by Priscilla Warshowsky