Print Options:

Brussel Sprouts and Squash

  • 2.6 pounds cubed butternut squash
  • 2 pounds brussel sprouts, washed and halved
  • 1 tablespoon leftover bacon grease (optional)
  • 1/2 teaspoon harissa
  • 1/2 teaspoon real salt (a few shakes)
  • 1/2 teaspoon cinnamon
  • 1/2 red onion, diced
  • 2 shallots, diced
  • 1 jalapeno
  • 1 lime
  • arugula
  • 1 pomegranate
  • pumpkin seeds, can sub for pecan or pistachio
  • 1/2 tablespoon raw honey
  1. Preheat oven to 450

  2. Mix 1/2 tbsp olive oil with harissa, cinnamon, and 1/2 tsp salt. Let sit for 10 minutes or more to flavor the olive oil

  3. Roast jalapeno for 10 minutes or until blackened

  4. Meanwhile, mix squash, sprouts, onions, and shallots and coat in a spiced oil mixture.

  5. In the roasting pan, add the bacon grease and then top with the marinated squash and sprout mixture

    roast for 35 minutes

  6. Meanwhile, in a small blender mix juice from your lime, zest from 1/2 the lime, honey, and the pitted and skinned jalapeno, and blend until emulsified.

  7. Remove squash and sprouts from the oven

  8. You can prepare everything up until this point and transfer it to your potluck or store ahead of time. If storing, just reheat the squash before continuing

  9. Mix in pomegranate seeds, arugula, dressing, and pumpkin seeds.

  10. Next time fry Brussel sprouts in bacon grease in cast iron while squash roasts - will make sprouts more crispy