The idea for this meal came from:
We made several changes due to allergies and some dietary restrictions. However, it turned out delicious, and beautiful!
1 butternut squash, halved lengthwise
6 carrots, diced (ours were shredded)
2 pears, diced
3 Granny Smith apples, diced
A small bag of Brussel sprouts
Half of a small bag of spinach
1/4 cup cashew butter (can use peanut or almond butter)
1/3 cup water
1 TBL honey (You may want to taste first, then sweeten to taste. We found with the cashew butter it took a little more water to get the consistency of a sauce, and a bit more honey for the sweetness.)
Preheat oven to 375 degrees.
Cut the top and bottom off the butternut squash.
Stand it up on a flat end, and carefully, cut in half lengthwise. (This can be tricky-so be careful!)
Scoop out the seeds and either discard or save them to roast for a snack.
Brush with olive oil, and place cut-side-down on a baking sheet lined with aluminum foil and sprayed with olive oil.
Bake for about 45-50 minutes, until tender.
On a separate baking sheet, line it with aluminum foil and spray with olive oil. Spread out the carrots, pears and granny smith apples in an even layer.
Bake for about 20 minutes, until tender and beginning to caramelize.
Tear off the first one or two layers of outer leaves from the Brussel sprouts, then cut in half lengthwise.
Using a large frying pan, sautè the Brussel sprouts over medium-high heat in 1-2 Tbsp extra virgin olive oil. Let them cook for a couple of minutes. Then add the spinach. Stir them around for 1-2 minutes, until the Brussel sprouts leaves have become bright green. Place the Brussel sprouts and spinach in a large bowl and set to the side.
Mix together ingredients for the sauce.
Remove the carrots, pears and apples from the oven and toss in the bowl with the Brussel sprouts mixture, mixing well.
Scoop a generous portion of the Brussel sprouts mixture into the butternut squash cavity and drizzle liberally with the cashew sauce.