Dill & Garlic Butternut Squash with Brussels Sprouts

Brussels sprouts are one of my favorite fall veggies. Through trial and error I have found they are best when prepared from fresh sprouts. The key to making them taste good is seasoning and spices. This recipe features garlic, olive oil, dill, and cinnamon.

Dill & Garlic Butternut Squash with Brussels Sprouts
Jeanette Kimszal:
  • 2 cups butternut squash
  • 2 cups Brussels sprouts
  • 2 tbsp cold or expeller pressed Extra Virgin Olive Oil (EVOO) (I like California Olive Rancher)
  • 1 tsp pepper
  • 1 tsp dill
  • 1 tsp cinnamon
  1. Pre-heat oven 400 °F
  2. Take a glass baking dish and place aside
  3. Take a mixing bowl and the butternut squash and Brussel sprouts
  4. Toss with the olive oil, pepper, dill, and cinnamon
  5. Place the butternut squash and Brussels sprouts mixture in the glass baking dish
  6. Put in the oven to cook for 35 minutes or until soft
  7. Serve


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