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 |
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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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