Brussels Sprouts And Butternut Squash Bake Recipe

Name: Brussels Sprouts And Butternut Squash Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Half loaf of artisan bread, cut into 1 inch cubes; 1 small butternut squash cut into 1 inch cubes; 1 lb of brussels sprouts cut into halves; 2 shallots, minced; 1/2 cup olive oil; 1/4 cup red wine vinegar; 4-5 fresh sage leaves, chopped; Salt; Pepper; Good hard cheese (manchego, parmesan)

Servings: persons

1
1. Preheat the oven to 400 degrees
2
2. Toss bread with some salt, pepper and olive oil and put bread cubes on a baking sheet 3. Toss squash and brussels sprouts with olive oil and sage and place on another baking sheet
3
4. Toast bread for 10 minutes in oven and take out to cool
4
5. Bake sprouts and squash 20 minutes (or until soft)
5
6. Whisk together olive oil and red wine vinegar with some salt and pepper to taste
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7. Line two wide soup bowls with toasted bread
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8. Layer vegetables on top
8
9. Sprinkle chopped shallots over the vegetables
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10. Top each with vinaigrette
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11. Shave cheese on top to your liking

375

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Half loaf of artisan bread, cut into 1 inch cubes, 1 small butternut squash cut into 1 inch cubes, 1 lb of brussels sprouts cut into halves, 2 shallots, minced, and more.

Yes, Brussels Sprouts And Butternut Squash Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brussels Sprouts And Butternut Squash Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions