I think I mentioned this before, but Costco has seriously been upping their game this last year. I’ve been so impressed with the options and variety of foods they’ve been choosing to carry for someone who eats flexibly like me. The other day when I went to do my typical bi-monthly staples run for meat and a few other essentials, I was so excited to see all the fall foods in the produce department. Holy squash variety! Two very large organic spaghetti squash for $5.99 is such a deal since you pay something like $1.99ish per pound at a place like Whole Foods. After perusing the fruit and vegetable bins I always dash in and out of the refrigerated produce department to grab what I need as fast as I can because it’s ridiculously cold in there, but the seasonal change of foods got me all inspired in there! Visions of butternut squash and Brussels sprouts recipes popped into my head so I grabbed those to start. After all, it’s still technically summer so I can’t go overboard just yet.
My girlfriend spontaneously came over the other night when I was flying solo for dinner. We had a break in the Indian Summer weather and this was the perfect sprinkling fall-like weather night to use my butternut squash and Brussels sprouts. I was going to just roast the two together and make a sort of hash but didn’t have any bacon on hand, so I decided to roast them separately and make a mash with the butternut squash. The little bits were so tasty after roasting that I could have easily eaten them that way but opted to still go with the mash to layer at the bottom of my dinner dish. Layered dishes are fun and make for an aesthetically pleasing dinner plate as well
Both of these dishes are so simple to prep, easy to make and pair perfectly together. You can serve this dish with any meat you like. I’m just still holding on to my grilled summer meat so opted to top with a simple version of my chicken burger patties, fried egg, sautéed mushrooms and a little avocado. Winning combination in my book! A roasted chicken breast or thigh with some crispy skin and a little pan juice would be insanely good though with these two side dishes though for an overall true fall dinner.
For those on a flexible eating program, the calories and macros for one serving of
Butternut Squash Mash (145g mashed) are:
98 Calories – 17C / 3F / 2P
Roasted Parmesan Garlic Brussels Sprouts (128g cooked) are:
103 Calories – 10C / 3F / 4P
Roasted Butternut Squash Mash
Pre-cut Butternut Squash Squares
Salt & Pepper
Preheat oven to 400 degrees. Drizzle one tablespoon of olive oil on a baking sheet and spread the butternut squash pieces about the pan and coat with the oil. Dust squash with a light layer of garlic powder and salt. Sprinkle with pepper and chili powder. Once seasoned, use your hands to mix the butternut squash so the spices coat all sides.
Roast the squash for approximately 18-20 minutes. Take out of the oven, turn the squash over and roast for another 18-20 minutes until cooked through.
Place the cooked squash in a large mixing bowl and use either a potato masher or whisk to break down your squash. The consistency will be on the denser side, not like whipped mashed potatoes. Season with additional salt and pepper if you feel like your mash is underseasoned.
***If you use an additives such as milk or butter to your mash (if you desire) you can achieve a fluffier consistency if you use a hand mixer. The recipe pictured did not have any added ingredients.***
Roasted Parmesan Garlic Brussels Sprouts
4-5 Chopped Garlic Cloves
1 Tbsp. Olive Oil
Grated Parmesan Cheese
Salt & Pepper
Preheat oven to 400 degrees.
For larger brussels sprouts, cut into quarter pieces. For smaller, cut in half. Set aside.
Mince 4-5 cloves of garlic and set aside.
Drizzle one tablespoon of olive oil on a baking sheet and spread the quartered brussel sprouts about the pan and coat with the oil. Spread the brussels sprouts across the pan evenly and season generously with salt and pepper. Sprinkle the minced garlic over the brussels sprouts.
Bake the brussels sprouts for 15 minutes. Pull out of the oven and use a spatula to move the brussels sprouts around to make sure they do not stick. Dust them lightly with the grated parmesan and cook for an additional 10 minutes until slightly brown and crisped around the edges.