I have a savory dish to share!

Comments: Brussels Sprouts and Butternut Squash with Brown Rice (adapted from the recipe linked there ). I used way more olive oil and some cayenne, plus kept the butternut squash in larger chunks instead of dicing it. My squash outnumbered the sprouts, so I have so much leftover from roasting it that I have to figure out something to do with the rest later this week! Not a bad problem to have. I love having so many in-season veggies that are so colorful at this bleak time of year... ha.