Last week I bought 2 amazing butternut squashes at Aldi's because they were on sale for $0.29/lb. Say what? I didn't have them in my weekly plan...but I couldn't pass up the price. Right? I also ended up not using the brussel sprouts I purchased last week either.
So this morning, I was laying in bed scrolling Facebook like I normally do on Sunday mornings...and BOOM! It's like HE knew I was going to look for a recipe to use both things today. BONUS...it was super easy. And...it only used 4 ingredients. Ones I already had in my kitchen anyway - bonus score. The hardest part was cutting the butternut squash. It takes and extra step and some time to make it easier - but so worth it. TIP: Heat the squash in the microwave for about 3 minutes before trying to cut into it. SO MUCH EASIER!
1 lb. butternut squash, peeled, seeded, and cut into cubes
1 Tbsp of olive oil
Salt and pepper to taste
1 lb. brussel sprouts, trimmed and quartered
2 Tbsp. pure maple syrup
2 Tbsp. reduced sodium soy sauce
Preheat oven to 400 degrees.
Peel squash, slice in half, scoop out the seeds, and you're ready to cut into 1/2 inch pieces.
Chop the end of the brussel sprouts off and cut them into 1/4 inch pieces.
Drizzle with some olive oil, salt and pepper.
Roast in oven for about 25 minutes.
Toss veggies - roast about 10 more minutes.
Combine syrup and soy sauce.
Simmer over medium low heat about 5 minutes or until sauce starts to thicken a bit. Set aside.
When veggies are done roasting, transfer to a serving dish and pour maple soy sauce on top. Toss to coat.
Boom! Super yummy veggies that help you stay on track and taste awesome!
The recipe I was looking at called for bacon as well. That sounds great, but this week I was just looking for a veggie side.
Options to add protein are definitely there. Enjoy!