Creamy Roasted Brussels Sprouts and Butternut Squash
This creamy roasted brussels sprouts and butternut squash dish is going to knock your socks off. It is full of so much flavor, warm, and is the perfect side dish to have at your table. It's tossed with a lovely 4-ingredient dressing that is both tangy and lightly sweet. This side dish is gluten free, dairy free, and paleo.
Combine all of the ingredients together in a small bowl and set aside.
Store in an airtight container in the refrigerator for up to 1 week.
Salad
Preheat the oven to 375 degrees Fahrenheit, and adjust the oven rack to the middle position. Line two baking sheets with parchment paper.
In a large mixing bowl, combine Brussels sprouts and butternut squash. Toss well in oil, salt, and pepper until well coated.
Transfer to two baking sheets in a single layer. Bake at 375 degrees Fahrenheit for 30-35 minutes until squash is fork tender.
While it is cooking, lightly toast pepitas in a frying pan over medium low heat on the stove. Stir often until oils begin to release, and they begin to crisp up, about 4 minutes. Remove from heat.
Transfer Brussels sprouts and butternut squash to a large platter or mixing bowl. Add bacon, pepitas, and sliced apples.
Serve with dressing. You can drizzle it all over the salad and give everything a nice stir or serve it on the side. Garnish with chives.
Notes
You can find already cubed butternut squash at most grocery stores especially during fall and winter months.