Roasted Brussel Sprouts with Winter Squash


I used calabaza squash, but any winter squash will do. Cutting the winter squash into pieces the same size as the brussel sprouts will ensure they are cooked in the same amount of time.

3 cups calabaza squash, peeled, and cut into pieces the same size or smaller than brussel sprouts
3 cups brussel sprouts, trimmed
2 tablespoons extra virgin oive oil
3-4 sprigs fresh thyme, leaves stripped off
1/2-1 teaspoon curry powder, depending on how spicy your curry powder is
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar

Preheat oven to 450 degrees.

Toss winter squash, brussel sprouts, olive oil, thyme leaves, curry powder, salt and pepper.  Spread in a single layer on a baking sheet lined with parchment paper.  Bake 30-40 minutes, until brussel sprouts are just tender.  Cooking time will depend on the size of the brussel sprouts.  (I check for tenderness at 30 minutes, and cook longer as needed.)

Remove from oven and sprinkle balsamic vinegar on top.  

Serves 8.