Directions

• Roasted Butternut Squash
• Preheat oven to 425 degrees.
• Use 1 small butternut squash, halved, peeled and cut into 1/4” half circles.
• Mix together olive oil, honey, cinnamon, and salt & pepper.
• Toss the squash with the honey mixture.
• Roast for 25-30 minutes, flipping halfway through cooking until squash is tender.
• Spicy Toasted Pepitas
• Line a separate baking sheet with parchment paper.
• Add pepitas, 1 tablespoon of honey, 1/2 tsp of cinnamon, 1/4 tsp cayenne pepper and a pinch of salt.
• Arrange in a single layer and bake for 8-10 minutes… watch closely as to not let it burn.
• Pomegranate Vinaigrette
• Heat 1/4 cup of olive oil in a medium skillet over high.
• When the oil simmers, add 1 finely chopped shallot and the fresh chopped sage, and cook for 2-3 minutes until fragrant.
• Let cool.
• Add 1/4 cup of pomegranate juice, 2 tablespoons honey, 1 pinch of red pepper flakes, pinch of salt and pepper.
• Salad
• Toss together the Brussel sprouts, kale, and goat cheese with the Pomegranate Vinaigrette.
• Add the butternut squash and spicy toasted pepitas.