In my opinion, November marks the beginning of warm comforting dishes. Even though I’ve been eating winter squash for the past 6 weeks, my recipes have still been fairly summery. So this morning I’m bringing you a recipe for a reminder that Thanksgiving is right around the corner and will fill your home with all the warm, fuzzy feelings that go along with the holiday.
What a hit! As the perfect combination of sweet and savory, I’ve been ready for leftovers since I finished dinner last night! No joke! If you feel put off by any of the ingredients, aka brussel sprouts or red onions, just know that when you roast these veggies in a little olive oil and cinnamon, they taste incredibly sweet, leaving all their bitterness behind (just trust me). This is such a simple, easy dish to throw together, and I promise you will not be sorry you made it!
I WILL be making these veggies again and I will be sharing them with family and friends for many years to come. Wow Jess. You have out done yourself!
Warm Autumn Salad
adapted from Jessica’s recipe at How Sweet Eats
- 1 small butternut squash, peeled and cubed
- 2 large apples, cubed
- 1/2 a large red onion, sliced into fairly large wedges (depending on your preference)
- 8-12 brussel sprouts, quartered
- 1-2 tablespoons olive oil
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- salt and freshly ground pepper, to taste
- chopped parsley
- optional: crumbled feta
Preheat oven to 400 degrees and prep veggies. Place in a large mixing bowl and drizzle with oil, cinnamon, nutmeg, salt, and pepper. Roast in the oven for ~45-60 minutes, making sure to flip every 15 minutes or so.
Remove from oven and allow to cool ~5 minutes before pouring in to a serving dish and garnishing with parsley. You may also choose to add a little crumbled feta. I like this dish with and without the feta! My family prefers it without!