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Posted by Lisa Lewis Koster - - 2 comments

Tips for Tuesday

I found this recipe in the Health section of the Grand Rapids Press a few Sunday's ago.  Since we like all the ingredients I decided to give it a try and it did not disappoint!  You can follow this recipe and use it as a side dish, or mix it with pasta or rice to turn it into a main dish.

For the squash:
- 1 1/2 pounds peeled, seeded butternut squash, cut into 3/4 to 1 inch cubes (about 4 cups.)
- 2 ounces diced pancetta (Italian bacon.) I used Meijer Real Bacon Pieces.
- 1 Tablespoon Olive Oil
- Salt and Pepper

Line a large rimmed baking sheet with aluminum foil and preheat the oven to 375 degrees.  Combine the squash, bacon and oil in a bowl and toss to combine and coat evenly. Season with salt and pepper to taste.  Spread on the baking sheet in a single layer.  Bake for 30 to 40 minutes, turning the squash once after 20 minutes, until the squash is tender and starting to brown.

For the Brussels sprouts:
- 8 ounces Brussels sprouts, trimmed and cut in half, then thinly sliced.
- 2 large cloves of garlic, thinly sliced. (I used minced instead.)
- 1 tablespoon olive oil.  

Line a second baking sheet with foil and prepare the Brussels sprouts as you did the squash - tossing in a bowl to combine and coat evenly.  Spread on the baking sheet in a single layer.  Bake for 10-14 minutes, until the sprouts are tender and their edges are starting to brown.

Gently toss the squash and Brussels sprouts together in a large serving bowl. Serve warm or at room temperature.

Add rice or pasta if you'd like to make this side into a main dish!

Serves 6: 130 calories, 4g protein, 15g carbs, 8g fat, 2g saturated fat, 10mg sodium, 3g dietary fiber, 3g sugar.


2 Responses so far.

  1. This sounds like a very tasty way to get some additional veggies worked in. Thanks for sharing the recipe.

  2. We enjoy both vegetables, but have not thought to combine them. Thanks for sharing your delightful recipe with us here at "Tell Me a Story."

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