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

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)

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
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4. Toast bread for 10 minutes in oven and take out to cool
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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
6
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.

No additional tips available.

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

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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.

Brussels Sprouts And Butternut Squash Bake

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