It is with great pleasure I introduce guest blogger Katherine Ratliff from www.atkatherinestable.com. Katherine is a registered dietitian nutritionist and owner of At Katherine’s Table, a healthy living nutrition blog. She’s sharing her recipe on Maple Roasted Squash with Brussels Sprouts and Pumpkin Seeds.
Winter is the season for everything winter squash. When it comes to this hearty winter gourd, most people think of butternut squash, but there are so many other wonderful varieties to try! Acorn, delicata, spaghetti, and kabocha are just a few of the many different squash varietals to put on your next shopping list! This recipe calls for delicata squash, but feel free to use any winter squash. I personally love delicata squash for its delicate (and edible) skin, which makes the prep quite easy. Bring this as a side dish for your next holiday gathering, or add a can of chickpeas or shredded chicken to make a full meal.
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Maple Roasted Squash with Brussels Sprouts and Pumpkin Seeds