1 Butternut Squash, peeled and cubed

3 Cups Brussels Sprouts

1 Red Onion, chopped

1/2 Cup Pecans

1/2 Cup Dried Figs, halved

1 Tablespoon Fresh Rosemary, chopped

1 Tablespoon Fresh Sage, chopped


The Vinaigrette:

1/4 Cup Apple Cider Vinegar

1/4 Cup Coconut Oi, melted

2 Tablespoons Justin's Maple Almond Butter

2 Cloves Garlic, minced

1 Teaspoon Sea Salt

1/2 Teaspoon Black Pepper

1/2 Teaspoon Paprika


Cooking Instructions

  1. Preheat the oven to 375F and line a baking sheet with parchment paper.
  2. In a large bowl, combine the first seven ingredients (butternut squash though sage).
  3. In a small food processor, combine all the ingredients for the vinaigrette and blend well.
  4. Pour the vinaigrette over the vegetables and toss. Transfer  to the prepared baking sheet and bake 40-45 minutes, stirring halfway through.
  5. Serve immediately.