1 butternut squash - peeled and cut into cubes, seeds removed and reserved, ½ shallot, diced, 3 tablespoons canola oil, divided , 2 teaspoons smoked paprika, 1 ½ teaspoons chili powder, 1 ½ teaspoons chipotle chile powder, 1 teaspoon minced fresh ginger, salt and ground black pepper to taste, 6 fresh Brussels sprouts, cored and separated into leaves, 2 tablespoons maple syrup, 1 ½ cups almond milk, ¼ cup crumbled goat cheese, or to taste, seeds of 1 pomegranate
Instructions
Preheat oven to 375 degrees F (190 degrees C). Toss butternut squash, shallot, oil, and spices together, then roast in a foil-lined pan for 30 to 40 minutes until tender. In a skillet, toast squash seeds and sauté Brussels sprouts leaves until crispy, finishing with a stir of maple syrup. Blend the roasted squash with almond milk until smooth, then serve topped with the seed mixture, pomegranate seeds, and goat cheese.
Nutrition
Total Fat 10g 13%, Saturated Fat 2g 9%, Cholesterol 5mg 2%, Sodium 92mg 4%, Total Carbohydrate 39g 14%, Dietary Fiber 6g 21%, Total Sugars 16g, Protein 5g, Vitamin C 63mg 314%, Calcium 189mg 15%, Iron 2mg 13%, Potassium 990mg 21%
