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Today’s guest recipe is from Halle at Whole Lifestyle Nutrition. This, my friends, is my new favorite veggie dish! I absolutely love it! I’m so thrilled to have a new way to eat brussel sprouts and butternut squash! If you ask me, roasting brussel sprouts is the only way to go. It really mellows out the strong flavor that brussel sprouts can have.
I made this dish twice in the last week. I cheated a little and bought the packaged chopped pancetta [in the deli area] and peeled/cubed butternut squash [in the produce section]. This dish came together in a flash! Give it a try and let me know how you like it.
Pancetta Sprouts and Squash, Holistic Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Serving Size: 1 serving
Ingredients
- 4 oz pancetta
- 12 oz brussel sprouts, halved
- 2 tbsp grass fed butter
- 2 cups cubed butternut squash
- Salt and pepper to taste
- 1/4-1/2 tsp paprika
Instructions
- Preheat oven to 450 F.
- Over medium high heat, sauté pancetta for 2 minutes.
- Place brussel sprout halves face down with pancetta and brown for several minutes in pancetta grease.
- Add butter, butternut squash, salt and pepper to taste and 1/4-1/2 tsp paprika (depending on taste) to pancetta mixture.
- Stir and coat well.
- Allow to cook for 2-3 minutes.
- Transfer to a roasting pan and bake for 15 minutes.
- Serve hot.
Thanks for sharing this delicious and healthy recipe, Halle!
Visit Halle at Whole Lifestyle Nutrition and follow her on Facebook, Twitter, and Pinterest!
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I never thought to pair brussel sprouts with butternut squash! This looks delicious!