Roasted Butternut Squash, Brussels Sprouts and Leeks

This is such an easy and delicious side dish. Now that I've figured out how to peel butternut squash, it's my new favorite winter vegetable. The squash is paired with brussels sprouts ~ in my opinion, there's only way one to eat brussels sprouts and that's roasted. The browned caramelized leeks add a nice light onion taste to the dish.  Other than salt and pepper, no seasoning required ;o)

Ingredients:

• 1 large butternut squash, peeled, seeded, and cut into bite-sized pieces (see note below)
• 8 ounces brussels sprouts, halved
• 1 leek, thinly sliced
• Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees. Line large baking sheet with aluminum foil; spray foil with cooking spray.
2. Arrange squash, brussels sprouts, and leeks on baking sheet; spray vegetables lightly with cooking spray and season with salt and pepper. Roast in preheated oven about 35 minutes or until squash is soft and  brussels sprouts are browned. Transfer to baking dish and add a dash of additional salt and pepper, if desired. 

Note: Pre-cubed butternut squash is much more expensive, so if time permits, peel and dice yourself. Slice off the top and bottom pieces; then slice squash in quarters. Turn each piece so the flat side rests against the cutting board. Use a sharp paring knife to peel off the skin in downward strokes and scoop out the seeds with a spoon.