Roasted Acorn Squash and Brussel Sprouts
1 acorn squash
approx. 20 brussel sprouts
2 Tbsp. olive oil
- Cut the squash in half and scoop out the seeds. Then, using a peeler, peel the skin off, cutting it into chunks as you go along. Rinse off the brussel sprouts.
- Place squash and sprouts on a baking pan, and drizzle olive oil and salt over them. Toss to coat evenly.
- Roast in the top rack of the oven at 400 degrees for approximately 60 minutes. Occasionally turn the veggies with a spatula so they roast evenly. The time could be shorter or longer depending on how hot your oven gets. The brussel sprouts will begin to turn black and the squash will start to crisp a nice dark color.
Find the original recipe at The Daily Dietribe.