Submitted by Linda
(Oh boy, was this delicious!)
For the SQUASH
Ingredients
1.25 lbs peeled, seeded butternut squash, cut into 3/4 – 1 inch cubes
2 oz diced pancetta
1 T olive oil
Kosher Salt, fresh ground pepper, thyme
(I also added Dried Shallots)
Directions
Toss all in a large bowl, spread in single layer on baking sheet. Bake for 30-40 minutes, turning once after 20 minutes, until the squash is tender and starting to brown.
For the BRUSSELS SPROUTS
Ingredients
8 oz Brussels sprouts, trimmed, cut in half, then thinly sliced
2 large cloves garlic, thinly sliced, then sliced
1 T Olive Oil
Kosher Salt, freshly ground pepper, thyme
Directions
Toss all in large blow, spread in single layer on baking sheet. Bake for 10-14 minutes until the sprouts are tender and their edges are starting to brown.
Gently toss together the contest of the baking sheets in a large serving bowl. Serve warm or at room temperature.