I have a new recipe to start off your week: Roasted Butternut Squash, Cabbage, and Brussel Sprouts.
Butternut squash is overly abundant this time of year, so why not find a new way to prepare it? Since I've been working a lot of evenings at work lately, I've been packing both lunch and dinner most days. I usually stick to my roasted broccoli, cauliflower, and salmon for lunch, but I needed something else for dinner. So, I took what I had in the fridge, and created something new!
This roasted veggie combination pairs well with chicken breast and avocado (what doesn't pair well with avocado...), and makes a great make ahead meal. Or, you can make it and eat it in under 45 minutes, so it's a quick supper you can throw in the oven while you are running around, getting organized after work (I hope I'm not the only one who does that...).
Head out to your garden or local farmer's market, grab a butternut squash, and try this recipe this week!