Roast Brussels Sprouts, Butternut Squash and Pecans
Posted: September 27, 2012 Filed under: Recipes | Tags: Brussels Spouts, butternut squash, pecans 2 Comments
Exactly as advertised. Nothing but these three ingredients and my ever-present Pam. So good and fallish.
1 butternut squash – peeled, seeded and cubed
2 pints Brussels sprouts cut in half
1/3 cup pecans
Pam
Salt and Pepper
Pre heat the oven to 400º-convection — If you don’t have a convection oven heat oven to 425º. Cover a cookie with foil and spray with Pam.
Spread out butternut squash out on foil in one layer and place in oven for about 25-30 mins. The squash should start to get a little brown and will be fork tender.
Cover another cookie sheet with foil and spray with Pam and lay out the Brussels sprout halves on it. Place in oven and roast about 20 minutes until the cut sides get a little brown.
Toast pecans in a fry pan on stove for 2 minutes, stirring. Once toasted chop them in half.
Mix everything together once cooked and sprinkle with salt and pepper.
Less Dana, More Good 
Good cooking tip – roast in the oven on a stainless cooling rack. The air circulates evenly around the food.
H
Hunter, good tip especially if you don’t want food to brown as it cooks. Doing it on foil will Carmelize the side on the foil. I tend to like the sweeter, more browned bits