Gail’s Butternut Squash & Brussel Sprouts

Gail's Butternut Squash with Brussel Sprouts

You know you’ve found a winner when even the omnivores at work would rather eat vegetables for lunch than chicken. This is seasonal, vegetarian cooking at it’s best. And, of course, everything is better with some New Mexican red chile.

Gail’s Butternut Squash & Brussel Sprouts


1 butternut squash

Brussel sprouts (equal amount by volume)

1 tbsp olive oil

2 cloves garlic, minced

Powdered New Mexican chile

¼ cup feta (to taste)

¼ cup chopped walnuts (to taste)


Preheat oven to 250 (F). Peel, seed, and cut the butternut squash into chunks.Drizzle with olive oil, then add garlic and sprinkle lightly with chile powder.

Cubed Butternut Squash with Garlic, Olive Oil, and New Mexican Red Chile












Bake for 1 hour or until soft.

Halve brussel sprouts and steam until fully cooked.

Combine brussel sprouts and squash. Sprinkle with feta and chopped walnuts.

Serve warm.


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One response to “Gail’s Butternut Squash & Brussel Sprouts”

  1. Jerry Salseda says :

    delicious. I can attest. j.

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