Sautéed Brussel Sprouts with Roasted Butternut Squash - a simple healthy veggie-packed side dish for all your main meals.

Sometimes it can be hard to incorporate vegetables into your meal in a delicious filling way. But vegetables really do not need to be boring, there are so many yummy ways you can jazz them up.
These Sauteed Brussels sprouts with roasted butternut squash are probably one of my favourite vegetable side dishes. Yummy seasoned roasted cubes on butternut squash mixed in with some lightly sauteed Brussels Sprouts.
Remember those bitter over boiled Brussels Sprouts we use to get served as a child? It's probably enough to put anyone off this delicious vegetable.
Cooked correctly or even eaten raw shredded in a salad like this yummy - Brussels Sprouts Salad with Almonds and Cranberries even the haters will be converted. I was!!

Usually, when sauteing vegetables, oil or butter is generally used. Here I use a clever trick I've been doing for years of braising and reduce down in stock, it gives the same effect and far fewer calories too.
The butternut squash is roasted in spray oil using just a few ingredients for seasoning. Nothing complicated is needed and all are ingredients you will likely already have in your cupboard or pantry.
I like to roast the butternut squash in this dish as it gives it a slightly caramelized exterior that is delicious.

Want some other delicious vegetable side recipes like this? Check out these below:
- Cauliflower Egg Fried Rice
- Brussels Sprouts Gratin
- Vegetable Gratin
- Butternut Squash Fries
- Bombay Butternut Squash
- Balsamic Tomatoes and Spinach
- Cauliflower Mash
- Roasted Cauliflower Rice
- Spiralled Swede Fries
- Lemon Garlic Fennel
- Cauliflower and Spring Onion Fritters
or head on over to my Full Recipe Index with over 850 delicious Slimming and Weight Watchers recipes all fully searchable by meal type, ingredients and smart points etc.

What main course would you serve this Sautéed Brussel Sprouts with Roasted Butternut Squash with? Here are some of my favs:
- Paprika Balsamic Chicken
- Stove Top Pork with Apples
- Spicy Chicken Stuffed with Feta and Salsa
- Garlic Chicken and French Bean Bake
- Sausage and Lentil Casserole
- Feta Stuffed Chicken with Roasted Red Pepper Sauce
- Bulgur Wheat Onion Sage Stuffed Chicken
- Maple Glazed Chicken
Kitchen Items used in this Sautéed Brussel Sprouts with Roasted Butternut Squash:
- Kitchen Scales
- Chopping Board
- Measuring Jug
- Santoku Knife
- Measuring Spoons
- Deep Non-Stick Frying Pan
- Baking Tray
- Parchment Paper

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Richard says
Hello. I notice that this recipe is suitable for freezing. How would you reheat it, from frozen or defrost first? Thanks in advance, it looks lovely!