½ large butternut squash, peeled and cubed
1 lb. Brussels sprouts, trimmed and halved or quartered
3 T oil of choice (coconut, olive or pecan oil preferred)
½ tsp nutmeg, divided
Salt to taste
½ cup medium pecan pieces
½ T oil of choice (coconut, olive or pecan oil preferred)
Honey or real maple syrup
½ cup Craisins (optional)
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Toss butternut squash in 1 ½ T of oil of choice, 1/4 tsp of nutmeg and salt to taste. Spread on a baking sheet and bake for 20 minutes. While that bakes, trim and cut up Brussels sprouts. Toss Brussels sprouts in 1 ½ T of oil of choice, 1/4 tsp of nutmeg and salt to taste. Once butternut squash has baked for 20 minutes, add Brussels sprouts to the baking sheet and stir to mix. Turn the oven temperature up to 400 degrees. Bake for 20 minutes. Toss pecan pieces in ½ T of oil of choice and add to the baking sheet. Stir well and bake for another 5 minutes. Once out of oven, drizzle either honey or maple syrup over vegetables. Add Craisin for a festive touch. Serve hot.
