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Table Charlotte- Recipes for the Week

Warm up fall with the taste of November Roast
Add butternut squash, Brussel sprouts to autumn
 
Published Sunday, November 4, 2018 1:00 pm
by Ashley Mahoney | The Charlotte Post

PHOTO | ASHLEY MAHONEY
November Roast, with butternut squash, Brussel sprouts, cranberry goat cheese and Dijon mustard

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November has arrived. With it come colder temperatures, and an excuse to turn on the oven.


We have the perfect holiday side dish, but we won’t say the word “holiday” too loudly just yet. We know they are coming. We know they bring unwanted stress, but they also bring really great food. Here’s something to mix up the Thanksgiving table. Enjoy!


Ingredients


1 butternut squash


2 cuts Brussel sprouts


1/4 cup cranberry goat cheese


2 tablespoons Dijon mustard


2 tablespoons apple cider vinegar


4 tablespoons olive oil


Dash salt


Dash pepper


Preparation


Dressing:
In a mug, stir to combine mustard, vinegar, salt and pepper


Stir to combine oil


Preheat oven to 450 degrees


Peel and gut squash


Inch-dice squash


Place in a large mixing bowl


Slice Brussel sprouts in half


Add to bowl


Lightly salt and pepper contents of bowl


Cover with dressing (do not be afraid to use your hands to massage the dressing into the squash and Brussel sprouts)


Place on a large cookie sheet


Roast for 25-30 minutes


Remove and allow to cool


Place in a serving dish, and top with cranberry goat cheese


Serve, and enjoy.

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