One way to cut down on spending to put food on the table is to cut down on portions and the number of sides we are putting on our plates. I know my own waistline will benefit from this tip and not just my wallet!
Pick your protein and create this yummy veggie dish for a complete meal. You will need the following:
- 1 medium butternut squash
- 10-12 brussel sprouts
- 1/2 cup of chopped onion
- salt, pepper and oil
Prep the butternut squash into bite size pieces. Toss with a bit of oil, enough to lightly coat and sprinkle with salt and pepper. My preference is kosher salt, white pepper and olive oil, but you can use whatever you want. Roast the squash in a single layer on a sheet pan until tender and lightly brown. 25 minutes or so at 400 degrees usually does the trick.
Prep the brussel sprouts by nipping off the ends and separating the leaves. When you get to the yellow/white center, reserve and when finished with the leaves, chop the centers. In a saute pan, heat a bit of oil(a hefty tablespoon) and saute the onions on medium-high until tender. Turn up the heat a bit and add the brussel sprouts. Cook until onions carmelize and the sprouts are tender, season with salt and pepper to taste.
Combine the squash and sprouts. This will make a great looking and healthy side. You will easily serve 4 people and this is accomplished with one squash and 10 or so sprouts! Cha-ching.
