Can shredded brussels sprouts and butternut squash [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is shredded brussels sprouts and butternut squash [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

6 months ago

Shredded Brussels Sprouts and Butternut Squash
[Vegan]

CC By: Crissy Cavanaugh

Author Bio

Crissy is a registered dietitian, wife, mom, and creator of the blog Begin Within Nutrition,... Read More

Order with Instacart Download Our App

shredded brussels sprouts and butternut squash

Discover more recipes with these ingredients

Shredded Brussels Sprouts and Butternut Squash [Vegan]

Dairy Free

Vegan

Try this shredded brussels sprouts with butternut squash recipe at your next holiday party! It’s perfect for Thanksgiving or Christmas! It’s so hard to stop eating this delicious mix of shredded brussels sprouts, butternuts squash, pecans and dried cranberries! Everyone is going to love it!

Ingredients You Need for Shredded Brussels Sprouts and Butternut Squash [Vegan]

1 butternut squash, peeled and cubed (around 5 cups)
2 pounds of brussels sprouts, trimmed and shredded (around 5 cups)
1/4 cup extra virgin olive oil
juice from 2 lemons
1/4 cup pecans
1/4 cup dried cranberries
sea salt to taste

Order with Instacart Download Our App

How to Prepare Shredded Brussels Sprouts and Butternut Squash [Vegan]

Drizzle butternut squash with olive oil, toss to coat and roast on a baking sheet at 400°F for 20 minutes or until tender.
Meanwhile, add olive oil to a large skillet over medium heat. Add shredded brussels sprouts and sauté for 10-15 minutes, stirring occasionally. Add lemon juice and sauté until brussels sprouts are wilted and slightly golden on the edges.
Mix in roasted butternut squash, pecans and dried cranberries. Season with sea salt and enjoy!