For roasted butternut squash, follow [this recipe](https://minimalistbaker.com/roasted-butternut-squash/), but exclude the curry powder. Going for a half batch.
Ingredients
Grains + Greens
2 cups cooked and cooled grains (quinoa, farro, brown rice)
2 tbsp slivered almonds
1 tbsp coconut aminos
2 cups baby spinach
Roasted Butternet Squash
½ medium butternut squash, cubed
½ tbsp avocado oil
1 tbsp maple syrup
1 pinch sea salt + black pepper
Miso Glazed Brussels Sprouts
2 ½ cups Brussels sprouts, trimmed, halved
1 tsp avocado oil
Salt & pepper to taste
3 cloves garlic, chopped
1 ½ tsp miso paste
1 Tbsp rice vinegar
1 ½ tsp maple syrup
Tahini Sauce
2 Tbsp tahini
1-2 tsp maple syrup
2 cloves garlic
2 tbsp water
2 tbsp coconut aminos
Instructions
Prep grains, ensure they cool slightly before using.
Heat oven to 400F.
Make tahini sauce in food processor by mixing ingredients until smooth. Adjust taste to preference.
Cube butternut squash, toss and coat with oil, maple syrup, salt and pepper (and other seasonings as desired). Add to a baking sheet and roast until tender (~20 minutes).
Halve Brussels sprouts, add to mixing bowl with oil, salt, and pepper. Toss to coat.
Add miso glaze ingredients to mixing bowl, whisk to combine. Adjust ingredients to taste.
Heat oven-safe skillet over medium-high heat. Add oil to cover bottom of pan. Once hot, add Brussels sprouts (do this in multiple batches if not enough room). Cook for 2-3 minutes to sear.
When Brussels sprouts are golden brown, add garlic to the pan, toss, and transfer to oven. Bake 10-15 minutes at 400F. Toss every 5 minutes. Toss with miso glaze after removing from oven.
Heat skillet over medium heat. Toast almonds for several minutes, stirring frequently. Add cooked grains and coconut aminos. Sauté for 3 minutes until browned. Add spinach and continue cooking until wilted.