A few weeks ago I went out to dinner with a few of my good friends in Brooklyn and had an amazing butternut squash and brussel sprout salad. Ever since then I have been experimenting with the two, cooking them in different ways and enjoying the combinations.

I spread this mixture out on a cookie sheet and melted some cocout oil on the stove top and then poured it over. I mixed in sea salt and garlic, added some sesame seeds and cooked on 350 for an hour.

Bon Appetite!