FOR THE BUTTERNUT SQUASH:
12 ounces butternut squash, cut into 1/2 inch cubes
1 orange juiced
pinch ground cinnamon
pinch ground cloves
pinch ground allspice
pinch cayenne pepper
1 large shallot, chopped
3/4 pound Brussel sprouts, shredded or very thinly sliced
1/4 cup toasted pecans, chopped
2 tablespoons currants or raisins
2 tablespoons balsamic vinegar
1/2 teaspoon fresh thyme, chopped
ground black pepper, to taste
Preheat oven to 350 degrees.
Mix the squash with the orange juice, cinnamon, cloves, allspice and cayenne. Place the mixture in a baking pan, cover with foil and roast until tender and caramelized but still firm when a fork is inserted, about 20 minutes.
Meanwhile, heat 2 tablespoons water in a large skillet and saute shallot for 1 minute, add shredded Brussels sprouts and cook for 2-3 minutes, until warm and slightly wilted. Add a small amount of additional water if needed to prevent from sticking.
Place roasted butternut squash and sauteed Brussels sprouts in a bowl and toss with pecans, currants, vinegar and thyme. Season with black pepper.
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