Brussels and Butternut Squash

Serves 4

1# Brussel Sprouts
1.5 cup Butternut squash, large dice
1/4 cup Cranberries
1/4 cup Almonds, lightly toasted
1/4 tsp Honey,raw
1 Tbsp & 1 Tsp Coconut Oil
1/8 tsp Rosemary, dried
Himalayan Salt, Cracked Black Pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Trim brussel sprouts stem and slice in half lengthwise.
  3. Place 1 Tbsp coconut oil on 12×16 baking sheet allow to melt.
  4. Toss the brussel sprouts in the melted coconut oil, lay flat side down and bake for 30 minutes
  5. Heat 1 tsp of coconut oil in sauté pan with rosemary.
  6. When pan warm and rosemary fragrance released add the butternut squash.
  7. Cook on medium high heat, stirring occasional allowing all side to brown. Make sure squash is cooked enough allowing  you a easy bite through with little resistance.
  8. Add the brussel sprouts, cranberries, almonds and raw honey to the pan and lightly sauté for 5 minutes.
  9. Season with salt and pepper TT.

This can be served alone or as an accompaniment to any meat, fish or game!

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