Butternut Squash & Brussels Sprouts

Roasting any vegetable is easy and a crowd pleaser! Sweet & tender on the inside, carmelized and gorgeous on the outside.


  • 2 tablespoons olive oil
  • 1 (20 oz.) package Olivia’s Organics Butternut Squash - cut into 2-inch dice
  • 1 pound Brussels sprouts - cleaned and halved
  • Salt and pepper - to taste
  • 1 tablespoon fresh thyme or 1 teaspoon dried


  • Preheat oven to 425 degrees F.
  • Place the squash and Brussels sprouts on a sheet pan and toss together with olive oil. Season with salt, pepper and thyme. Roast in oven for 30 minutes, turning half way through, until golden brown and tender.

Categories: Butternut Squash, Side