Autumn Harvest Casserole
A delicious side dish with butternut squash and Brussels sprouts. Combined with turkey bacon and drizzled maple syrup with a nice blend of spices.
Ingredients
COMBINE SEASONING
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1/2 teaspoon red chili pepper flakes
FOR THE CASSEROLE
- 2 cups bite-size pieces of butternut squash
- 2 cups trimmed and halves Brussels sprouts
- 2 tablespoons olive oil
- 4 strips of turkey bacon, diced
- 2 tablespoons pure maple syrup
- 2 cups cooked brown rice medley or any whole-grain rice
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 cup dried cranberries
- 1 cup sliced almonds
Instructions
- Combine the seasoning. In a small bowl mix together the garlic powder, onion powder, dried thyme, cumin, sea salt, and red chili pepper flakes. Set it aside
- Preheat the oven to 450ºF. Place the butternut squash and Brussels sprouts in a baking dish (9x13). Drizzle with olive oil, and add the seasonings, turkey bacon, and maple syrup. Toss to coat well.
- Roast for 20 minutes or until the butternut squash are fork-tender.
- Remove the roasted squash and Brussels sprouts from the oven but leave the oven on. Add the brown rice medley, and season with salt and pepper, stir to combine. Sprinkle the dried cranberries and half of the sliced almonds. Stir again to combine.
- Add the rest of the sliced almonds on top. Place them back in the oven and bake for another 10-15 minutes or until the almonds are toasted. Serve warm.
Video
Notes
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