Roasted Butternut Squash and Brussel Sprout Salad with Pomegranate and Goat Cheese

For the Butternut Squash:

• 1 medium butternut squash, peeled, pulp removed, and diced

• 1/4 c butter, browned

• 3 T brown sugar

• 1/4 t salt

• 1/4-1/2 t cayenne pepper

For the Brussel Sprouts:

• 1 lb brussel sprouts, ends trimmed and cut in half

• 2 T EVOO

• 1/4 t salt

• 1/4 pepper

• 1/2 t oregano

• 1/2 t garlic powder

Toppings:

• 1 c goat cheese crumbles

• 1 pomegranate, seeds only

• 1/3 c balsamic reduction or balsamic glaze

Directions:

1. Preheat oven to 425°F and line two large baking sheets with parchment paper.

2. In a medium mixing bowl, toss together butternut squash ingredients until fully combined. Spread squash out in a single layer on a baking sheet and roast for 40 minutes.

3. Meanwhile, in the same bowl, toss together all brussel sprout ingredients until fully combined. Spread the brussels out in a single layer on the other baking sheet, making sure the cut side is down. Roast for 25 minutes while the butternut squash is roasting.

4. Once your vegetables have finished roasting, transfer them to a serving dish and sprinkle them with pomegranate seeds and goat cheese crumbles.

5. Drizzle the balsamic reduction on top and serve warm!

Enjoy!