Roasted Brussel Sprouts & Butternut Squash with Pomegranate Seeds & Feta

With Autumn in the air I find myself looking at the fall vegetables at the market and farm stands. There is something so delicious about squash that I really love and have missed all summer. I decided to try a dish for dinner tonight that combines some of my favorite vegetables, brussel sprouts and butternut squash.

First make your dijon mustard, honey vinaigrette and set aside. For this you need about 1/4 cup of olive oil, 1/4 cup of white wine vinegar, 1 TB. of dijon mustard, 1 teaspoon of honey. Stir briskly together with a fork and add salt & pepper to taste.

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This dish is so easy, and healthy and really does not take an actual recipe. You can make as much or little as you like. Simply cut your brussel sprouts in half and brush with olive oil, then lay flat on a baking sheet and sprinkle with salt & pepper. Bake at 400 degrees until golden brown in spots, and soft enough to lightly pierce with a knife. I added some sliced shallots to the pan also. (I prefer them not too overcooked and still green, but just soft enough)

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Peel, seed and cut your butternut squash into bit-size pieces (or buy it precut), and add some sliced shallots. Rub with olive oil and lay on a baking sheet. Add salt & pepper to taste. Bake at 400 degrees until golden brown and able to pierce easily through with a knife. (These pans can both go into the oven at the same time).

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When the vegetables are golden, brown and ready, toss with about a 1/4 cup of pomegranate seeds, 1/4 cup of walnuts, 1/4 cups of feta cheese crumbles. Pour the dressing on top of this.

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Serve as a vegetarian main dish or a side dish to roasted chicken or turkey.

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This a a wonderful dish to add to any fall meal! (Keep it in mind for Thanksgiving because it work great for that too).

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This article has 4 comments

  1. Naomi Reply

    This looks amazing! Will have to try it as soon as we start getting squash in our CSA.

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