Autumn Delight

whole ingredients

Hold onto your socks! This 7 ingredient dish of sparkles will delight every occasion you have coming your way. Prepare to be the most popular at the potluck or the dazzling host for a casual business get together. I use this dish to win over the hearts of my business associates and clients. I don’t recommend it for Thanksgiving if you are hosting, because it can quickly take over precious oven real estate, unless of course you prep it the day before.

One of my favorite places in the world is the produce aisle, especially at our local grocery store Andy’s. Locally renowned for it’s extensive bulk section, aisles and aisles of herbs and supplements, huge bins of produce, and lack of beer and meat, this is where I get many of my culinary downloads. Life feels so awesome and abundant around heaps of vegetables and fruits. It was while standing in the produce section at Andy’s that the clouds parted and the sun shone down on the pile of brussels stocks, huge butternuts, and the first seasonal batch of pomegranates.

I recommend queuing up an inspiring podcast or getting your favorite album on the deck while prepping. I like my ingredients fresh and cheap, so I peel and cube my butternut squash, trim my brussels, and lovingly seed my pomegranates. Translate, this dish is a little labor intensive, but lots of fun. Last time I made it, I watched an episode of Downton Abbey, so in a way, the making was relaxing.

autumn delight ingredientsYou’ll need:

Approximately 4 cups of cubed butternut squash (I like to cover a baking tray)

3-4 cups or about 1 pound of brussels sprouts, trimmed and sliced in half

1 large onion diced

3-4 tablespoons olive oil

1 pomegranate

1 lemon

salt to season

Instructions:

  1. Toss in olive oil brussels, butternut squash, and onions and bake on 375. I like to bake them on separate sheets so they can each caramelize on their own, but to save time you could bake them all together on a couple of sheets.
  2. Bake until golden and crispy- 25 to 35 mins or more.
  3. Deseed pomegranate and set aside.
  4. Toss roasted vegetable in bowl and stir in 1 whole squeezed lemon.
  5. Salt to taste.
  6. Stir in pomegranates just before serving.

Enjoy!

Serves about 6-8 people as a side dish. This dish would pair well with wilted kale and toasted pumpkin seeds for a whole meal.

 

 

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