Now if this isn’t a bowl of autumny goodness, I don’t know what is.
It’s actually mind-boggling to me how people (mainly, kids, I guess) don’t like brsusels sprouts. Not only are brussels cute (they look like BABY cabbages!) they carry such a distinct, lovely flavor that absorbs seasonings so well – olive oil, salt and pepper are all you need to transform them.
This fall, I’m most excited for brussels sprouts. Hence, this recipe, using another great fall and wintertime veg: butternut squash!
My favorite way to prepare brussels sprouts is to shred them. It takes a little bit of extra time (as opposed to just cooking them whole), but it’s worth every second. When they’re shredded, they become the most flavorful “salad.”
The shredded brussels sprouts add a wonderful texture and flavor to the butternut squash noodles. Since the noodles already have their own wonderful flavor (that’s brought out by the roasting), it only adds to the savory, warm nature of the dish.
The walnuts give the dish a lovely crunch – they’re also toasted, which brings out their aromatics and takes away the slight bitterness that you get when eating raw walnuts.
What really brings this dish together are the caramelized onions. Their velvety texture adds a soft consistency that makes every bite luxurious. Plus, who doesn’t like caramelized onions? On top of burgers, in salads, in stir fries and now, in this bowl of pasta.
Overall, this dish is about as falltime as it gets. Can you tell I’m excited?
Since many of you asked me on my Instagram how to spiralize a butternut squash, here’s a video that shows you how, from my YouTube page (follow me on YouTube for more exciting things to come!):
What are your favorite ways to eat brussels sprouts?
Nutritional Information & Recipe
(without parmesan cheese)