We’ve been having a crazy heat wave here in So Cal. Full disclosure – cooking has been the last thing on my mind. (I know. Shut up.)
Still, I was kind of excited to participate in this month’s Melissa’s Produce Challenge: A Fall Side Dish.
Although I’m not quite ready to throw on a scarf and boots – WAIT. Who am I kidding? This is California. The scarf and boot thing is all “Fall Theater” anyway, because we don’t really “do” weather, but that’s not important right now.
We (and when I say “we,” I mean Amy) created this cool fall themed side dish with many of the Melissa’s products featured in our September box.
My vote was to create a simple butternut squash soup, because that happens to be a personal favorite. But because Amy is all about a challenge, she began with “let’s use ALL THE FOODS.”
Or perhaps, we could do a compromise? But since she was inspired and ended up creating the entire recipe with minimal input from me, the compromise was that she would start with butternut squash. The end.
First borns. Am I right? *sigh*
However, if you’re now craving soup, since I brought it up, I did post a delicious Creamy Carmelized Onion Potato Soup at the beginning of the year. You might enjoy that.
Without further ado, I give you a delicious Fall Side Dish with the longest name possible:
ROASTED BUTTERNUT SQUASH WITH APPLES AND BRUSSELS SPROUTS (topped with cranberries)
- 1 butternut squash
- 1 tart apple (granny smith or pink lady)
- 1 1/2 cups brussels sprouts
- 1 package Melissa’s chestnuts
- 1/3 cup maple syrup
- 3 Tbsp. olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. ground cinnamon
- 1 tsp. ground sage
- 1/2 tsp. salt
- 1/2 package Melissa’s dried cranberries
1.Preheat oven to 400° degrees F.
2. Cut butternut squash into cubes.
3. Cut brussels sprouts in half.
4. Cut apple into 8 even slices.
5. Mix olive oil, maple syrup, cinnamon, sage, salt, and balsamic vinegar together.
6. In a large bowl (or big ziplock freezer bag) combine all vegetables, apple, and nuts, then add syrup, oil, and balsamic mixture. Make sure all veggies are well coated.
7. Place in a single layer on a flat foil-lined pan.
8. Roast in 400° degree oven for about 20 to 25 minutes.
9. Place on serving platter and add dried cranberries.
I liked it! The apples, chestnuts, and brussels sprouts added a nice crunch in contrast to the creamy butternut squash, and the cranberries added a nice sweetness at the end to balance out the balsamic.
I had to concede. It’s a wonderful side dish. Even if Roasted Butternut Squash with Apples and Brussels Sprouts (topped with cranberries) is a little long. It will be on of those dishes that will be added to the current rotation. Thanks, Amy!
And many thanks to Melissa’s Produce for providing this great box!