Ingredients:
Butternut squash (whole or in pre-cut cubes)
Brussels sprouts, halved
Sage
Rosemary
Optional greens like kale
Any grains (I used a quinoa/rice blend for the protein- quick cooking packets like these are easiest)
olive oil
s&p
Coconut milk
Instructions:
Pre-heat oven to 400F or 200C. Drizzle squash and brussels sprouts in olive oil and s&p and place on a baking sheet (if using a whole squash cut it in half and cook it face down). Bake for 25 min or until squash is soft.
Cook your grains and add to the bowl with the squash and brussels. Add optional greens like kale. Add a pinch of chopped rosemary & kale, sprinkle with s&p, and pour a good amount of coconut milk over entire bowl.
Mix together and eat warm!
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