Lemon-Kissed Brussels And Butternut Squash

By devogirl

Ingredients

• 1 butternut squash, peeled and cut into 1/2-inch
• 1 tablespoon fresh lemon juice
• cubes (about 3 cups)
• 1 tablespoon tamari
• 2 cups brussels sprouts, halved and ends
• 1 tablespoon maple or brown rice syrup trimmed
• 1 tablespoon brown rice vinegar or other
• 1/3 cup slivered almonds vinegar
• 1 teaspoon grated ginger
• Sea salt to taste
• 1 tablespoon lemon zest

Preparation

Step 1

1. Steam butternut squash until just tender. Place in a medium bowl.
2. Steam brussels sprouts until just tender and place in bowl with squash.
3. Pan-toast almonds in a skillet over a medium-low heat until golden brown, stirring continuously.
4. Mix together the rest of the ingredients in a small bowl, then toss with veggies and almonds until well combined. Season with salt to taste.