Yield: 1 Servings
Measure | Ingredient |
---|---|
10 ounces | Brussels' sprouts |
1 small | Butternut squash |
4 \N | Cloves garlic; minced |
1 tablespoon | Fennel seeds |
¼ cup | Raw pumpkin seeds |
⅓ cup | Olive oil |
\N \N | Salt |
\N \N | Oregano |
Preheat oven to 450. Cube the squash. Slice Brussels' sprouts in half.
Place squash and sprouts on a baking sheet. Sprinkle with salt, fennel, oregano, garlic and olive oil - mix together. Roast for 15-20 minutes. Add the pumpkin seeds during the last two minutes. Prepare the pasta while the oven mixture is roasting.
Posted to recipelu-digest Volume 01 Number 499 by Kevin Kirkland <kevink@...> on Jan 11, 1998