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Garlic Chili-Maple Roasted Butternut Squash & Brussels Sprouts with Pomegranate + Gorgonzola
Ingredients
  • 1 pound of brussels sprouts, halved, stems and yellow outer leaves removed
  • 4 cups cubed butternut squash (about 12 ounces)
  • ½ tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 2 cloves garlic, minced
  • ½ teaspoon chipotle chili powder (regular chili powder will work just fine)
  • ¼ teaspoon cinnamon
  • Salt and pepper, to taste
  • ½ cup pomegranate seeds
  • ¼ cup gorgonzola crumbles
  • OPTIONAL: ¼ cup chopped pecans
Steps
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