This is a delightful vegan and vegetarian recipe. It is one of my favorites! It works perfectly on its own for lunch or dinner. Or you can use it as a side dish for one of your favorite proteins.
1 medium-size butternut squash, peeled, seeds removed, and cut into ½ - inch pieces
6 Tbsp olive oil
1 lb. Brussel sprouts, sliced into quarters
4 large leaves of purple kale, ribs removed and chopped
¾ cups pecans, toasted
Salt and pepper
Tahini Dressing
1 Tbsp tahini
1 clove garlic, minced
½ lemon juiced
¼ cup olive oil
Salt and pepper
Preheat the oven to 400℉
Place the squash pieces onto a baking sheet, toss with 3 Tbsp olive oil, and season with salt and pepper. Bake in the oven until the squash is cooked through.
Preheat a skillet on medium-high heat with 3 Tbsp olive oil. Add the Brussel sprouts and sauté, stirring them occasionally, until they are golden brown and just starting to soften up.
Reduce the heat to low. Add the kale to the Brussel sprouts and continue sautéing for 2 minutes. Next, add in 2 cups of baked squash, pecans, and the dressing. Toss the mixture together and serve.
If you have leftover squash, transfer it to the refrigerator for later use. They work well in a salad, tacos, eggs, or on their own.
