Two fall favorites come together in this easy roasted vegetable side dish.

Enjoy them with all your favorite recipes.




olive oil

butternut squash


Brussels sprouts

To prep the squash, first slice the squash horizontally into circles and remove any seeds with a spoon.

Then run your knife around each slice to remove the skin. 

Finally, dice the rounds into approximately 1-inch cubes.

Toss the squash cubes, halved sprouts, and sliced shallots with olive oil and salt and pepper.

Roast until fork tender and browned and enjoy!