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!
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
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.