Roasted Butternut Squash and Brussel Sprouts

Try this even if you do not like butternut squash or brussel sprouts. It may surprise you.

Ingredients:

1 medium butternut squash, peeled and seeded, chopped into 1/2 in cubes
1 container fresh brussel sprouts, rinsed, and ends cut off, sliced into 3-4 slices (depending on the size)
2 tbs olive oil
1-2 tbs butter
Rachel Ray's 24/7 Everyday Seasoning
1 Tbsp brown sugar

Preheat oven to 375 . Toss the brussel sprouts and squash wiht the olive oil. On a foil lined sheet pan bake for 30 min. Remove from oven. In a hot skillet, add the butter (you may not need both tbsp). Season with 10-15 twists of RR seasoning (If you dont have it or cant find it sub salt and pepper and 1/2 tsp cumin). Toss the aquash and brussels wiht the butter and seasoning in a hot skillet for 6 min. Add 1 tbs brown sugar, saute for an additional 3 min. Add 1/4 cup water, cover and cook on low for 5 min.

You could easily skip the butter/skillet part and sprinkle the brown sugar on the veggies in the sheet pan and bake an additional 4-5 min. I end up burning it becasue I forget about it so I keep it on the stove where I can see it!