I absolutely love Brussels sprouts and butternut squash. I make these all the time separately, but this time I found a recipe to combine the both of them! This is a perfect dish for Thanksgiving...super healthy and OH so tasty! Give it a try and let me know what you think!
1 lbs butternut squash (diced, I like to get mine precut)
1 lbs Brussels Sprouts
1 red onion quartered
2 tbsp olive oil
Kosher salt and ground pepper (to taste)
1/2 tsp chili powder
1/2 cup pomegranate seeds
Trim the Brussels sprouts, then cut them in half. Toss Brussels sprouts and butternut squash together with the salt and pepper, olive oil, and chili powder.
Arrange on the baking sheet with squash, spread out in one layer. Break the onions apart and add to baking sheet.
Bake at 400 degrees for 30 to 35 minutes or until browned.
Remove from oven and top with pomegranate seeds. Serve immediately.