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Shredded Brussels Sprouts and Butternut Squash
From Statesboro Market2Go
<p>A gorgeously colored vegan side dish with pecans for some extra crunch! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: onegreenplanet.org (Entered by Ariana Giddens)
Serves: Not listed
Vegan!
Ingredients
1
Butternut squash (peeled & cubed)
2 pounds
Brussels sprouts (trimmed and shredded)
1/4 cup
Olive oil (divided)
Juice from 2 lemons
1/4 cup
Pecans
1/4 cup
Dried cranberries
Sea salt to taste
Step by Step Instructions
- Drizzle the butternut squash cubes with olive oil and gently toss to coat. Roast the cubes on a baking sheet at 400 degrees for 20 minutes.
- Heat olive oil in a skillet over medium heat. Saute the shredded Brussels sprouts for 10 to 15 minutes stirring occasionally. Add the lemon juice and saute until the edges of the Brussels sprouts turn golden.
- Mix the roasted squash cubes, shredded Brussels sprouts, pecans, and dried cranberries together, then season to taste before serving.