Around noon I started getting hungry again so I started working on my lunch. I knew these two ingredients would play a starring role. So I got started. I preheated the oven to 400* F and prepped the butternut squash. I trimmed both the top and bottom off, split the "bulb" portion from the "non-bulb" portion of the squash and proceeded to peel the two portions. To peel the squash I used both a vegetable peeler and a knife. Both worked well. Once peeled, I split the bulb in half and scraped out the seeds.
At that point, I cut the peeled squash into 1" cubes and placed them on a cookie sheet covered with parchment paper.
During this process I got inspired and decided to cut a few apples to roast with the butternut squash.
And then I prepped the brussel sprouts by trimming the bottoms and halving as necessary, so they were all similar size. I also placed these on a parchment lined baking pan.
During this process I got inspired and decided to cut a few apples to roast with the butternut squash.
And then I prepped the brussel sprouts by trimming the bottoms and halving as necessary, so they were all similar size. I also placed these on a parchment lined baking pan. I coated both pans with ~1 T. olive oil (each) + salt & pepper and tossed each tray to coat. In to the oven the both trays went... for 45 minutes.
After 45 minutes the brussel sprouts, squash, apples and croutons were golden brown. Perfect!! I tried an apple slice. Delicious!! So delicious that I didn't eat them off a plate or snap a single photo. They were gone in no time. Super good.
I tossed a bunch of the brussel sprouts, squash and croutons on top of my salad and dove in. 45 minutes of roast time equated to a hungry hungry girl. I'm not even sure it took me more than 5 minutes to eat this salad. And... it was a BIG salad. 
In the meantime I snacked on a piece of garlic ciabatta bread. Which led to inspiration... croutons!! So I cut two more slices, and cut those into 1" pieces. I threw them into the oven with 15 minutes bake time remaining.
As my veggies + croutons roasted, I tried to figure out what else I would have for lunch. Brussel sprouts + squash + croutons do not make a satisfying lunch for me. After some brainstorming, I decided to incorporate my now three key ingredients into a salad. I grabbed some sun dried tomatoes (five or so), chopped those up and added them to a base of 3+ c. spring lettuce mix.
After 45 minutes the brussel sprouts, squash, apples and croutons were golden brown. Perfect!! I tried an apple slice. Delicious!! So delicious that I didn't eat them off a plate or snap a single photo. They were gone in no time. Super good.I tossed a bunch of the brussel sprouts, squash and croutons on top of my salad and dove in. 45 minutes of roast time equated to a hungry hungry girl. I'm not even sure it took me more than 5 minutes to eat this salad. And... it was a BIG salad. With lunch over, I am back to work. For Malin this means... back to nap time.
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