I am not a vegan. Not by any stretch.
The mere mention of substituting a turkey with a poultry-shaped block of tofu at Thanksgiving is a concept I find incomprehensible and repulsive.
Nope. I like things that swim and run and fly, and substituting a substance derived from a damned bean does absolutely nothing to quench my carnivorous cravings at holiday time.
Having reached the half-century plateau, I try to quench my hunger eating wisely - lean meats, less fat, lots of fish packed with omega-3. And being from the Italian family dependent on that big pasta dinner at least once a week, I've learned to accept the value of whole wheat pasta or the low-carb versions such as Dreamfield's Pasta.
To further compliment my healthy living attitude, less and less frequently is my pasta smothered in that high-sugar red sauce of old, but more often than not, tossed with a bit of extra virgin olive oil, a dash of sea salt, freshly cracked pepper, and my favorite steamed veggies. I'm learning. Slowly but surely, I'm coming around.
This recipe is simple, tantalizingly delicious, and is the perfect compliment as a side-dish or as an addition to any Autumn menu.
10 oz - Butternut Squash cut into 1/2" cubes
8 oz - Small Brussel Sprouts cut in half
2-3 Shallots halved and cut into thin slices
4-5 cloves of garlic cut in half
1/2 teaspoon parsley
Extra Virgin Olive Oil
1 Teaspoon Sea Salt
Freshly-Cracked Black Pepper
Preheat oven to 385.
Combine butternut squash, brussel sprouts, shallots, and garlic bulbs, and spread evenly in a 8" x 11" baking dish.
Drizzle with extra virgin olive oil and sprinkle on salt and parsley.
Add pepper to taste.
Place on bottom rack of oven and cook approximately 50 minutes or until the squash is soft and the edges of shallots and brussel sprouts begin to darken and caramelize.