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.