When autumn rolls around, it is the perfect excuse for a wonderful trip to the Amish farm garden stand for fall harvest vegetables - a beautiful variety of fresh and fat pumpkins, colorful squash, Brussels sprouts and purple onions. The colors match the leaves - and it is just such a relaxing time on a lazy Saturday morning!
As much as we love a creamy butternut squash soup, there is something so fabulous about roasting a mix of Brussels sprouts and butternut squash. If your Brussels sprouts are a decent size, cut them in half lengthwise. If you pick up a smaller size, put a small cut up thru just the base, which will keep the sprout together while you are roasting.
Roasted and tender on the inside, caramelized and glazed on the outside - what is not to LOVE about these?
And the butternut squash makes these the perfect autumn vegetable - such beautiful deep colors and wonderful textures! With the flavorful bacon and bite of sweetness from the cranberries, everybody just gobbles this up!
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