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Roasted Butternut Squash & Brussels Sprouts w/ Pecans & Mozzarella!

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So if you haven’t been able to tell by now, I’m gonna let you in on a little secret about me. I have a love affair with brussels sprouts. Like, not a little fling or anything, but a full blown obsession. The only reason why fall/winter are two of my favourite seasons ever are because of the abundant amounts of sprouts & root vegetables that find their way onto my table :)

There’s just something so indescribably amazing about these little green bobbles. I mean, when they’re roasted to the point where they’re practically squishy with a slightly charred outside… I’m in heaven. The great thing about this recipe is that when these nutty little dudes are paired with the sweet softness of roasted butternut squash, the crunch of pecans, and the fantastic squeak of some bocconcini, something MAGICAL happens. Not joking. I’m actually quite positive Harry Potter apparates into my house under his invisibility cloak and casts some spell on this concoction to make it something beyond heavenly.

Whenever we have company over, I can EASILLYYY throw together a ginormous batch of this together too! However, I have been known to make entire vats of this stuff just for the sake of having leftovers that I can pop into my mouth, right out of the fridge :)

Ingredients (serves 3-4 people. Well, 1 if you’re making this for me):

- 2.5 cups of brussels sprouts, halved

- 2 cups of butternut squash, peeled and chopped into 1″ cubes

- 2 tsp of thyme (fresh is great, dried is still fantastic)

- 2 cloves of garlic

- 1 bayleaf

- 1/2 cup of pecans, toasted

- 3/4 cup of bocconi balls, or just chop up some mozzarella

- salt & pepper to taste

- olive oil

Directions:

Toss the olive oil, thyme, salt, pepper, butternut, garlic, bayleaves and sprouts together and chuck into a 400F oven for 30-40 minutes IF you enjoy having your brussels sprouts roasted to the point of squishy, melting goodness. However if you still want everything with a bit of texture and bite, give the butternut a 15 minute head start before putting the sprouts in.

Constantly poke with a fork to check doneness, and when you THINK they’re almost done, throw in the pecans so they can toast (or you can do this ahead of time in a pan or something). When you’re done, toss with the cheese and you’re good to go!

Oh & just a little tip, a little good balsamic vinegar tossed with the veggies before roasting is also kinda amazing. Just saying ;)



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