Last week, the weather here was positively fall-like. Then, this weekend, suddenly it is summer again. But, I just couldn’t wait until it cooled off again to make this side. Seriously, I think I could eat it everyday and be just as happy as a clam. Even my kids like it (yeah, they eat Brussels Sprouts, but only if I make them like this). As with most of my recipes, feel free to adjust to your liking. If the kids weren’t around, I would have definitely added some chile flake to this and I might add some red chile powder next time anyway – just for fun.
Start out by peeling and cubing one butternut squash. Then trim and halve about 30 brussels sprouts. Toss those with about a tablespoon of olive oil and a sprinkling of salt and pepper (I wish I could tell you how much, but I don’t measure it, just sprinkle it over until it feels right. Besides, your taste and mine are probably different when it comes to how much salt is enough).
Spread these in an even layer on a sheet pan and put them in a 400* oven for about 20 minutes. While those are roasting away, very finely dice onion until you’ve got about 2 tablespoons and mince one clove of garlic. Sweat those down over very low heat in another tablespoon of olive oil. When they are nice and tender, stir them into a half cup chopped pecans, a half cup dried cranberries (unsweetened if possible) and a tablespoon or two of maple syrup (again, this varies depending on your taste. Go ahead and splurge on the real stuff though – your tastebuds will thank you.)
When your butternut squash and brussels sprouts have been in the oven 20 minutes, pull them out and stir in the pecan/dried cranberry mixture. Put it all back in the oven for another 10 minutes (and try not to drool). When you pull it out, it will look like this and smell like heaven.
Seriously! Who wouldn’t want a big ole serving of that deliciousness?!?! I served mine with pan seared pork chops tonight, but it is equally delicious with chicken – or all by itself (you know you thought about it). Bonus points if you can find the pork chop on this plate.
1 butternut squash – peeled and cubed
25-20 brussels sprouts – cleaned and halved
2 Tablespoons olive oil (separated)
salt and pepper to taste
2 Tablespoons finely diced onion
1 clove garlic, minced
1/2 cup chopped pecans
1/2 cup dried cranberries
1-2 Tablespoons maple syrup
Preheat oven to 400*.
Toss butternut squash and brussels sprouts with 1 tablespoon olive oil and salt and pepper. Spread in even layer on a cookie sheet and roast for 20 minutes.
While squash and brussels sprouts are in the oven, sweat onion and garlic in remaining tablespoon olive oil over very low heat. When onions are soft and translucent, stir in pecans and dried cranberries.
Remove squash and brussels sprouts from oven. Stir in pecan mixture. Spread into an even layer and return to oven. Roast 10 minutes more.
Remove from oven and serve with your favorite protein!
Yesterday’s beignets are fabulous, really, but if they’re a bit too labor intensive (and a lot too unhealthy) for you, I’ve got you covered today. This breakfast bread is not overly sweet and really is good for you. It also smells amazing. There’s no oil or butter in this bread, but the apples and applesauce keep it nice and moist. And, 3 eggs may seem like a lot, but they help with rise and stability.
Start by mixing your dry ingredients. I use oat flour, but I make it myself. Just take some old fashioned oats and zip them in your blender or food processor until they are ground fine. I also use tapioca starch in this recipe. If you don’t have any, you can just use regular flour. If you’ve got it, and you keep gluten free oats around, this recipe is gluten free.
Then, I put all my wet ingredients into the blender. Blending them until frothy helps keep the bread from being so dense. Gently stir the wet ingredients into the dry ingredients and stir just until combined. Then, let it set while your oven preheats (about 20 minutes). It will look like this.
Now, gently fold in your whole oatmeal and diced apples. Try not to knock out too much of the air.
Pour batter into a greased loaf pan. Top with maple almonds and bake until set. If the almonds start to get too brown, cover with a sheet of foil until the bread finishes.
Allow to cool. Carefully remove loaf from pan and slice. The ends are cut off this piece because the boys were literally hanging on my legs begging for a bite.
1 cup oat flour
1/4 cup tapioca starch
1/4 cup coconut flour
1/4 teaspoon salt
1/4 teaspoon ginger
1 1/2 teaspoon cinnamon
1 Tablespoon baking powder
1 1/4 cup unsweetened applesauce
1 teaspoon vanilla
1 5.3 ounce container vanilla greek yogurt
1 cup whole rolled oats
1 apple, diced
3/4 cup sliced almonds
1 Tablespoon real maple syrup
Stir together oat flour, tapioca starch, coconut flour, salt, ginger, cinnamon and baking powder in a mixing bowl.
Add applesauce, vanilla, eggs and yogurt to blender. Blend until well mixed and frothy.
Gently stir wet ingredients into dry ingredients until just incorporated. Allow to sit for 20 minutes.
Preheat oven to 350*.
Fold rolled oats and diced apple into the batter. Pour into a greased loaf pan.
Stir together almonds and maple syrup. Sprinkle over the top of batter in the loaf pan.
Bake at 350* for 25-30 minutes. Cool completely before removing from loaf pan.