butternutsquash

Roasted Butternut Squash Puree with Shrimp

Butternut Squash (cubed,' (1 medium squash))

½ tbsp Avocado Oil

tsp Black Pepper

Salt

tsp Garlic Powder

Fresh Garlic

1½ tsp Reduced Sodium Chicken Base

Water

Shrimp,

tsp Chili Powder

Pre-Heat oven to 400 degrees.

Line a baking sheet with parchment paper or tin foil.

Peel squash, cut in half and remove all seeds. Then cut into 1/4 inch cubes.

Place cubed squash into a large bowl, drizzle with oil, season with salt, pepper, and garlic powder. Toss until evenly seasoned and coated. Spread seasoned butternut squash onto baking sheet into an even layer. Add whole garlic cloves to the pan with the squash. Bake for 25 -30 minutes, until fork tender and lightly golden brown.

While squash is baking, season shrimp with chili powder.

With 10 minutes remaining on the squash, heat a large saute pan to medium heat. Once hot, add oil to the pan. Then add the shrimp to the saute pan, arranging in a single layer. Cook for 3-4 minutes, then flip and cook for another 2-3 minutes, until shrimp is no longer translucent and a light pink color. After shrimp is cooked remove from heat and set aside while you finish the butternut puree.

Once the butternut is fully cooked, transfer the hot squash to a blender or food processor. Add chicken stock base and hot water, then blend for 1 minute or until you have a smooth thick and creamy consistency.

Pour butternut squash onto serving plates. Top butternut puree with cooked shrimp.

Serve on its own or with a small arugula salad.

Roasted Brussels Sprouts and Butternut Squash with a citrus vinaigrette make for the perfect side dish during the holiday season! Top with dried cranberries and pecans for a festive feel!

Roasted Brussels Sprouts and Butternut Squash

butternut squash, peeled,

Brussels Sprouts, trimmed

olive oil

salt,

black pepper,

cranberries

pecans

orange juice

Dijon

Tbsp. Champagne vinegar*

Tbsp. honey

salt

Preheat oven to 450°F

Peel butternut squash with a vegetable peeler. Carefully cut in half. Scoop out the seeds, discard seeds, and then cut in small cubes. Place in a large bowl.

Wash Brussels sprouts, cut off the stems and peel any loose leaves off. Cut them in half, and any larger sprouts you can cut into fourths. Place in the bowl with the butternut squash.

Add olive oil, salt and pepper and toss to coat.

Spread out butternut squash and Brussels in a single layer on a rimmed baking sheet. Use two baking sheets if veggies seem crowded. (If there are too many Brussels and squash on a pan they can have a hard time crisping up perfectly).

Roast until dark brown and crisp underneath, ~20-25 minutes, and add dried cranberries to the baking sheet about 5 minutes before veggies are done.

While the veggies are cooking, prepare the citrus dressing. Mix all of the ingredients in a small bowl and whisk together.

Place veggies in a large serving bowl. Add in pecans and any more dried cranberries, if desired.

Pour dressing over veggies and toss or serve on the side. Enjoy immediately.

This recipe was exactly what I needed/had on hand to try something different with brussel sprouts this year for our canadian thanksgiving. It was quick and easy to get done. And the family enjoyed the flavours and colours.

I made this for thanksgiving. What a great recipe! The dressing is so good- I doubled everything - everyone loved the dressing. I will definitely be making this again.

Smells lovely and a great way to use up my excess Christmas veg - I'm substituting pecans for walnuts as that's what I've got in the cupboard. Fingers crossed it tastes as good as it smells!  Many thanks.

These were a BIG hit at our Thanksgiving! The only thing I did different was added a couple pieces of bacon! My family loved the dressing on the veggies!

I am not a fan of mustard, so I was hesitant, but they turned out really good! The  flavor was so good!

I used to hate Brussels as well, not anymore! And now I have another amazing recipe to get them in!

I made this with 75% ingredients from my own garden - I'm so proud!! So delicious and easy!

Loovveeddd the citrus vinaigrette, so amazing here!

This looks so easy- I love the additional of the walnuts!

This was a great recipe for Thanksgiving! I wanted something different from maple so this paired well with everything on the table this holiday!

The citrus vinaigrette really took this recipe up a notch!

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