Roasted Squash and Brussels Sprouts with Black Beans in a Honey Mustard Sauce
I started out with a kabocha squash as big as my head.
and then scooped out the seeds and icky stuff. Afterwards, I sliced them and tossed them in a bit of olive oil and sprinkled some salt and pepper on them. Next, I arranged them on a cookie sheet sprayed with lots of pam (to prevent sticking).
I also roasted some brussels sprouts while the squash was cooking. After washing them, I cut off the ends and quartered them, and then tossed them in olive oil, salt and pepper. I roasted those at 425 for about 30 minutes.
I added a can of drained and rinsed black beans to the bowl. To make the sauce, I mixed dijon mustard and honey (2/3 part mustard, 1/3 part honey), making enough to coat everything lightly and evenly. The ingredients themselves are so flavorful, it didn’t need that much sauce.
All mixed up.