When I find recipes on a blog, I like for them to dive straight into the recipe. So that’s what I’m going to do here, because as much as I could ramble on and on about this recipe, we both know that my rambling is not what you’re here for.
I made this dish for Andrew’s birthday this week, it was so good we might have it again this weekend. 😋 If you don’t mind waiting for vegetables to roast in the oven, its a pretty easy recipe.
What You’ll Need
- Pre-Cut Butternut Squash
- 1 Onion
- 1 Head of Garlic
- Bag of Frozen Brussel Sprouts
- Heavy Cream
- Parmesan Cheese
- Pepper
- Salt
- Onion Powder
- Garlic Power
- Nutmeg
- Cinnamon
- Honey
What To Do :
- Line a baking sheet with aluminum foil
- Cut the onion into fourths
- Cut the top off a head of garlic, drizzle avocado oil and wrap in aluminum foil
- Add butternut squash, onion, garlic, and brussel sprouts to baking sheet
- Drizzle avocado oil over veggies & season with salt, pepper, garlic powder, onion powder, and a little nutmeg
- Bake at 425°F for 25 minutes
- Take the brussel sprouts off the pan & cut each one in half
- Return brussels to pan and cook for 25 more minutes with other vegetables
- Bring a pot of water to a boil
- Cook pasta until aldente and save some pasta water
- Take butternut squash, onion, and garlic off of pan
- Spread the brussel sprouts out across entire pan sprinkle cinnamon and nutmeg over them and drizzle generously with honey.
- Bake brussel sprouts for another 20 mintutes
- Add butternut squash, onion, and garlic to blender and blend together with heavy cream & parmesan cheese
- Pour it over cooked pasta and add a little bit of pasta water
- Mix well
- Top with crispy brussel sprouts & serve!
I hope you try this recipe & love it as much as we did!
Love always,
