3cupscubed butternut squashI used the prepacked kind
1tablespoonextra virgin olive oil
¼teaspoontumeric
¼teaspooncumin
salt
pepper
¼cupneutral flavored oilI used avocado
¼cupapple cider vinegar
2tablespoonsplainnonfat Greek yogurt
1tablespoonmaple syrup
1shallotminced
1lbskalestemmed, de-ribbed, and cut down
1pintBrussels sprouts cut into slivers
handful of toasted pepitas
1avocadodiced
Instructions
Preheat the oven to 425 F,
Spread the butternut squash on a baking sheet and toss with the olive oil, tumeric, cumin, salt, and pepper. Arrange the squash so it is in an even layer, Roast for about 15 minutes, or until you can easily turn the squash. Flip, then roast for an additional 10 minutes. Remove and set aside.
While the squash is roasting, whisk together the neutral oil, apple cider vinegar, yogurt, maple syrup, and minced shallot. Add salt and pepper to taste.
In a large bowl, toss together the kale, Brussels sprouts, and pepitas together. If you are making this recipe ahead of time, stop at this point, keeping the components separate until you are ready to eat. Do not cut the avocado until you are ready to eat.
To eat/serve right away, dice the avocado and toss in the mix along with the roasted butternut squash. Drizzle in some of the dressing, a bit at a time. Toss until just coated.