Hey again! It’s Cathi from over at Cherry Blossom Kitchen back with a seasonal recipe that I think you’ll love! It’s low carb, gluten free, only 115 calories per serving and just 4 Weight Watchers Smart Points!
Butternut squash roasts beautifully, and if you haven’t tried spiralizing your vegetables yet, you need to get on board and try it! You can use an actual spiralizer, or a julienne peeler works great as well. It’s a fun way to eat and serve your veggies and fruits. Alternatively, just cube the squash, toss them with a little olive oil and your favorite seasonings and bake! Either way; roasting the squash brings out the sweetness, and is delicious with the sautéed brussels sprouts, pecans and parmesan cheese!
Roasted Butternut Squash with Brussels Sprouts, Parmesan and Pecans
Ingredients:
1 medium butternut squash, peeled.
1 tablespoon extra virgin olive oil, divided
¼ teaspoon garlic powder
Salt and pepper to taste
1 cup of brussels sprouts, thinly sliced
¼ cup chopped pecans
1 medium red onion, thinly sliced
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
1/8 cup grated parmesan cheese, if desired
Directions:
Preheat oven to 400 degrees.
Cut bulb end off the butternut squash, scoop out seeds and discard.
Cut bulb flesh into cubes and spiralizer the other section or chop into cubes.
Place butternut squash noodles or cubes on a baking sheet, drizzle with ½ tablespoon of oil and sprinkle with garlic powder and salt and pepper.
Toss to distribute.
Bake the noodles for 15 minutes or til desired softness, tossing occasionally.
If cubed, bake for 45-50 minutes turning halfway through baking time.
While the squash bakes, heat a small skillet over medium-low heat and toast the pecans for 3-5 minutes, shaking the pan often to avoid burning.
Remove the outer leaves of the brussels sprouts and cut the bottoms off, then slice thinly from bottom end to top.
Set a large skillet over medium heat and add the remaining ½ tablespoon of oil.
When hot, add the garlic, crushed red pepper and onions, and sauté until the onion is translucent, 3-4 minutes.
Add brussels sprouts to skillet, sprinkle with salt and pepper.
Cover and cook on medium low heat stirring occasionally until lightly browned. About 5 minutes.
Add cooked squash noodles or cubes and combine.
Remove from heat and add parmesan cheese if using, and the pecans. Toss carefully and serve.
Enjoy!
Ingredients
- 1 medium butternut squash, peeled.
- 1 tablespoon extra virgin olive oil, divided
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup of brussels sprouts, thinly sliced
- ¼ cup chopped pecans
- 1 medium red onion, thinly sliced
- 1 garlic clove, minced
- ¼ teaspoon crushed red pepper flakes
- 1/8 cup grated parmesan cheese, if desired
Instructions
- Preheat oven to 400 degrees.
- Cut bulb end off the butternut squash, scoop out seeds and discard. Cut bulb flesh into cubes and spiralizer the other section or chop into cubes.
- Place butternut squash noodles or cubes on a baking sheet, drizzle with ½ tablespoon of oil and sprinkle with garlic powder and salt and pepper. Toss to distribute.
- Bake the noodles for 15 minutes or til desired softness, tossing occasionally. If cubed, bake for 45-50 minutes turning halfway through baking time.
- While the squash bakes, heat a small skillet over medium-low heat and toast the pecans for 3-5 minutes, shaking the pan often to avoid burning.
- Remove the outer leaves of the brussels sprouts and cut the bottoms off, then slice thinly from bottom end to top.
- Set a large skillet over medium heat and add the remaining ½ tablespoon of oil. When hot, add the garlic, crushed red pepper and onions, and sauté until the onion is translucent, 3-4 minutes.
- Add brussels sprouts to skillet, sprinkle with salt and pepper. Cover and cook on medium low heat stirring occasionally until lightly browned. About 5 minutes.
- Add cooked squash noodles or cubes and combine.
- Remove from heat and add parmesan cheese if using, and the pecans. Toss carefully and serve.
Mmmm, this looks delicious!!
What a delicious idea! I love the squash “noodles!” 🙂 Definitely pinning for later! Thanks for linking up.
Mmm, love the squash noodles and the roasted squash on top. You can keep the Brussels sprouts though. Thanks for sharing on the Creative K Kids Tasty Tuesdays Linky Party. I hope you will join us again next week.
Have you tried with spaghetti squash?
Ummm just a moment I need to grab a fork! Please tell me you shared this at my Thursday hop ( you can link up until Saturday midnight) xo
OMG OMG OMG OMG! I AM OBSESSSSSSED WITH THIS AMAZING RECIPE!!!
This sounds amazing! I never thought of spirilizing butternut squash before, totally trying that! Thanks for sharing 🙂
Thanks Taylor for sharing Cathi’s delicious recipe at Inspire Me Monday at Create With Joy – it’s one of our Features this week! 🙂
Look forward to seeing you at this week’s party!
What a deliciously healthy meal! Gorgeous! Thanks so much for sharing this with us at Throwback Thursday!
Mollie
Oh my goodness this looks divine! I especially love your foodtography 🙂 Totally pinning! xo
I’m so glad y’all like my Brussels Sprouts, Parmesan and Pecans recipe, thanks for the lovely comments!
I love both butternut squash AND brussels sprouts. This sounds delicious!
I love butternut squash but I never thought to try roasting it. Yummy! Pinned.
This sounds so amazing! YUM!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks
Thanks for joining Cooking and Crafting with J & J!
We love Roasted Vegetables here at the cottage and your Butternut Squash with Brussels Sprouts looks fantastic. I really like the idea of the Parmesan and Pecans garnish, a perfect garnish to complete this dish. Hope you are having a great day and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Come Back Soon
Miz Helen