1 package Cece’s Veggie Co. Organic Noodled Butternut Squash
1 pound Brussels Sprouts, halved
2 Tbsp avocado oil
Salt & pepper to taste
2 Tbsp maple syrup
1/2 tsp cinnamon
1 cup pecan halves
1/2 cup dried cranberries

How To:

  1. Preheat oven to 400 degrees. In a large bowl, toss Brussels sprouts in avocado oil and season with salt & pepper, stirring well to coat evenly.
  2. Spread Brussels sprouts on a cookie sheet in a single layer and bake until fork tender, 35-40 minutes, stirring halfway.
  3. In the meantime, spread Cece’s Veggie Co. Organic Butternut Squash noodles on another cookie sheet and top with maple syrup and cinnamon, using tongs to mix well. Spread noodles out evenly on the oven sheet and add to oven with Brussels sprouts for the last 20 minutes of cooking.
  4. Remove all veggies from oven and combine in a large serving bowl. Add pecans and cranberries and mix well. Taste and adjust seasoning as needed before serving. Enjoy!

This recipe was developed by Jacki Bolig, a Cece’s Veggie Co. influencer partner and fan! Visit her website Figgin Delicious and follow her on Instagram @figgindelicious for more delicious and healthy cooking inspiration!