Butternut Squash with Pomegranates & Goat Cheese

Butternut squash has really grown on me, I used to hate squashes. But I have noticed that when you roast the squash it takes on all new flavors. I found this recipe by Kelly from Eat The Gains. I love goat cheese, so I just figured it would add something extra to this roasted squash.

Ingredients

  • 1 Large Butternut Squash, peeled and cut into bite-sized pieces
  • 1/2 TSP Garlic Powder
  • 1 TBSP Coconut Oil, melted
  • 1/2 Cup Pomegranate Arils
  • 1/2 Cup Goat Cheese
  • Salt + Pepper

Dressing

  • 2 TBSP Lemon Juice
  • 1 TBSP Balsamic Vinegar
  • 2 TBSP Fresh Rosemary, chopped

Let’s Get Cooking

Preheat the oven to 375F and line baking sheets with parchment paper.

Toss the cubed squash with coconut oil + garlic powder + salt + pepper, make sure all is coated evenly. Spread out on the baking sheets and bake for about 30-40 minutes, stir once around 20 minutes. Make sure the squash is fork-tender before removing from heat.

Mix together the dressing ingredients and add salt + pepper to taste. Transfer the finished squash into a baking dish and stir in the dressing. Add in the pomegranate + goat cheese and mix to combine.

Then, enjoy!

Always Hungry,

Hannah

Brussel Sprouts with Pistachios & Lime

With Thanksgiving coming up this is a perfect side dish to share with your family. Or if you are doing this year on your own, it’s a good side to have alone. This recipe is from last year’s Thanksgiving edition of Bon Appétit. I loved it when I tried it, the pistachios give a great crunch and a bit of salt to balance out the sweetness of the honey.

Ingredients

  • 2 LB Small Brussel Sprouts, trimmed
  • 3 TBSP Vegetable Oil
  • 3 TBSP Unsalted Butter
  • 3 TBSP Raw Pistachios
  • 2 TBSP Date Molasses/Honey
  • 1 TSP Honey
  • Zest of 1/2 Lime
  • 2 TBSP Fresh Lime Juice
  • 1/2 TSP Crushed Red Pepper Flakes
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 450F and move a rack down to the lower 3rd of the oven. Toss the chopped brussel sprouts with oil + salt + pepper. Roast the brussel sprouts for about 15 minutes, shake the brussel sprouts to loosen them from the pan and then continue to roast for another 5-10 min.

Reduce heat to 350F and cook for another 10 minute or until a fork is able to easily slide through.

While the brussels are cooking, melt the butter in a large skillet on medium heat. Add in the pistachios + salt into the pan and cook for about 4 min or until browned. Remove from heat and place on a paper towel. Chop coarsely afterwards. Make sure you cook them whole and then chop after and don’t do it like me. If you cook them already chopped they will burn easily.

In the same pan, add in the honey + date molasses/honey + lime juice and simmer over medium heat. Add in 1 TBSP of water and swirl to emulsify. Add in the cooked brussel sprouts and toss to coat.

Pour into the serving dish, top off with the pistachios + lime zest + red pepper flakes + salt.

Serve with lime wedges if you’d like & enjoy!

Always Hungry,

Hannah