Roasted Squash with Brussels Sprouts with Almonds and Parmesan

Name: Roasted Squash with Brussels Sprouts with Almonds and Parmesan
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 to 6 servings
Ingredients: 1 large butternut squash, peeled, seeded and cubed; 1 onion, peeled and thinly sliced; 3 cloves garlic, peeled and halved; 3 tablespoons (45 ml) olive oil; 16 small Brussels sprouts; 1/4 cup (60 ml) shaved Parmigiano-Reggiano cheese; 1/4 cup (60 ml) thinly sliced almonds, toasted; Salt and pepper

5 stars (7) Rate this recipe

Preparation 30 MIN

Cooking 45 MIN
Makes 4 to 6 servings

Ingredients
Preparation

Ingredients

1 large butternut squash, peeled, seeded and cubed
1 onion, peeled and thinly sliced
3 cloves garlic, peeled and halved
3 tablespoons (45 ml) olive oil
16 small Brussels sprouts
1/4 cup (60 ml) shaved Parmigiano-Reggiano cheese
1/4 cup (60 ml) thinly sliced almonds, toasted
Salt and pepper

Preparation

With the rack in the middle position, preheat the oven to 200 °C (400 °F).
On a baking sheet, combine squash, onion, garlic and oil. Roast for about 10 minutes. Add Brussels sprouts and roast for about 35 minutes or until vegetables are tender and begin to brown.
Place vegetables in a serving dish. Sprinkle with cheese and almonds.

Content	% Daily Value
Calories 205
Total Fat 11 g
Saturated Fat 2 g
Sodium (salt) 100 mg
Carbohydrates 23 g
Fibre 7 g
Protein 8 g

Roasted Squash with Brussels Sprouts with Almonds and Parmesan

Ingredients

Preparation

Healthy Pick

Nutrition Facts