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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