Celebrate autumn, harvest, and gathering with an easy to prepare dish of earthy fall vegetables perfectly balanced with Wildfare’s zesty Sun Dried Tomato Strips! You’ll taste the warmth and comfort offered by the roasted butternut squash and Brussels sprouts, with an added kick of flavor from the toasted pignoli and salty, crumbly parmesan. The entire mélange is elevated by our high quality extra virgin olive oil and balsamic vinegar. This versatile dish is the perfect addition to your Thanksgiving sides, or serve it as a main course paired with couscous.
- 3 c. butternut squash (1” dice)- 3 c. Brussels sprouts (uniform size, sliced in half)- 3 cloves minced garlic- 5 oz. Wildfare Sun Dried Tomato Strips (half a jar)- Wildfare Extra Virgin Olive Oil- Wildfare Balsamic Vinegar- 3 T. toasted pignoli (pine nuts) – (chopped walnuts are a nice substitute)- 3 oz. shaved or grated Parmesan cheese
PREPARATION
1
Toss the diced butternut squash and halved Brussels sprouts in a couple tablespoons of EVOO. Mix in minced garlic. Salt and pepper to taste.
2
Place on a sheet tray in a single layer. Make sure the Brussels sprouts are cut side down. This ensures the glorious caramelization we are all looking for!
3
Roast at 350 degrees for 35-45 minutes, depending on how firm or soft you prefer your roasted vegetables.
4
Shake the sheet pan halfway through the cooking time to make sure nothing is sticking or scorching. Add the sun dried tomato strips. Continue cooking.
5
Toast the pignoli in a dry skillet on the stove top. This only takes a few minutes; pignoli can go from deliciously golden brown to burnt in an instant, so don’t walk away!
6
Once toasted, set the pan aside. When the vegetable medley is roasted to your satisfaction, spoon into a serving bowl.
7
Drizzle with EVOO and balsamic vinegar. Sprinkle with toasted pignoli and parmesan. Enjoy!
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