ROASTED VEGGIES

Though this is a vegetable recipe meant as a side dish, tofu or chicken (cut into 1-inch cubes) could easily be added to create a main dish.

INGREDIENTS
1 medium-size butternut squash, peeled cut into cubes (or buy as such!)
1 pound fresh Brussel sprouts, washed and sliced in half
2 fresh lemons (or 2 tablespoons lemon juice)
1 Tablespoon garlic, chopped or smashed
2 Tablespoons olive oil
3 Tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup cashews, crushed


PREPARATION
Preheat oven to 400°F. Place a roasting pan in oven (do not remove pan while oven preheats).
Combine butternut squash, Brussel sprouts, olive oil, balsamic vinegar, garlic, salt and pepper in a bowl; toss to coat. Carefully remove pan from oven. Coat pan with cooking spray. Arrange vegetable mixture in a single layer on pan. Bake at 400°F for 25–30 minutes, stirring every 5–10 minutes. Remove pan from oven, once Brussel sprouts are browned on edges.
Squeeze or pour lemon juice on veggies and stir well. Sprinkle with cashews.