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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 156.5
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.2 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 6.5 g
  • Protein: 2.9 g

View full nutritional breakdown of Roasted Squash & Brussel Sprouts with Apples calories by ingredient
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Roasted Squash & Brussel Sprouts with Apples

Submitted by: JULIEIRENE
Roasted Squash & Brussel Sprouts with Apples

Introduction

This is a dish a friend of mine prepared for a dinner party and I fell in love with it! Fresh veggies, low in fat and high in nutrients - particularly potassium! The roasting brings out a delicious combination of flavors. This recipe is perfect for Fall! This is a dish a friend of mine prepared for a dinner party and I fell in love with it! Fresh veggies, low in fat and high in nutrients - particularly potassium! The roasting brings out a delicious combination of flavors. This recipe is perfect for Fall!
Number of Servings: 6

Ingredients

    1 acorn squash (or other winter squash)
    2 cups brussel sprouts
    2 large apples
    1/3 cup walnuts
    1 Tbsp olive oil

Directions

1. Preheat oven to 375.

2. Cut squash in half & scoop out seeds. Place with innards downward in a casserole dish with about 1 inch of water. Place in oven as it heats while you prepare the rest (about 15-20 minutes).

3. Wash the brussel sprouts, then cut off & discard the stems. Half each sprout and toss into a large bowl.

4. Wash & core your apples. Cube into pieces approximately the same size as the halved sprouts. Toss these into the bowl as well.

5. Toss in the walnuts and olive oil.

6. Remove the squash from the oven. It will be hot, so be careful! It should now be soft enough to peel & cut fairly easily. Peel and cube into pieces approximately the same size as your halved sprouts and cubed apples.

7. Toss all ingredients together so that they are well mixed and coated with the oil.

8. Spread mixture out on large baking sheet. Place in oven and bake at 375 for 30 minutes.

Divide into 6 servings and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user JULIEIRENE.






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