I’ve got news!  In a week from today I start my journey West.  I recently accepted a position in San Francisco…  Time for a whole new adventure.  I am super excited and nervous but I will channel that energy for something positive.  About five months ago I set out to change my career and well, it finally happened, anything is possible.

Fall weather has me reaching for everything pumpkin when I have a sweet tooth but when I want something savory then I reach for butternut squash or sweet potatoes.  I am over pumpkin at the moment; my savory taste buds have kicked in, hence this recipe was born.

Butternut squash is an excellent way to increase your dietary fiber as well as nourish your body with vitamins A & C.  With the winter months upon us your skin needs these vitamins more than ever (#makeyourskinglow).

Before Roasting

Post Roasting

Ingredients:

• 1# Brussels sprouts; quartered with roots removed
• 1# butternut squash; diced
• 1 tsp ground black pepper
• 3 tbsp olive oil
• 3 shredded pieces of proscuitto
• 3 tbsp crumbled goat cheese
• Drizzle of balsamic vinegar
• To taste: 1 tsp sea salt

Methodology:

1. Pre-heat the oven to 400 degrees Fahrenheit.
2. In a bowl toss the following ingredients well: Brussels, butternut squash, olive oil, black pepper, goat cheese, proscuitto, and sea salt.
3. On a parchment lined baking sheet spread out the Brussels and butternut squash.
4. Drizzle balsamic vinegar over the vegetables.
5. Bake for 30 minutes.
6. Set aside and serve with your favorite entree (or in my case, eat from the baking tray and pass out in a food coma).
7. Cheers!

xxx – Sarah