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One of the many great things about Trader Joe’s, is that they charge a flat fee for the squash (and the rest of their produce… which isn’t always the best deal out there). But were talking squash, here. Not only do they have a good variety in the fall/winter months, regardless of size, weight or type of squash, they are all $1.99!
Naturally, we always choose the biggest one we find. It’s just habit.
With the unstable economy and all that follows in it’s path of wreckage, the static price of TJ’s squash is a source of comfort. Ok, now I am being slightly dramatic, but since the price of groceries (and everything else) is gradually on the rise, it’s nice to know squash is there for you. Through thick and thin; through the highs and the lows. Sweetly whispering to you, “it’s ok, you can always count on me. I’ll be right here. Just $1.99“.
This delicious dish will be right there for you, also! With the flavor and nutrient-packed trio of brussels sprouts, butternut squash, and kale, you can treat yourself to a healthful dish that will fill you right up.
Not that you need one, but here’s a how to:
Clean & chop.
Throw in a bowl and mix everything (but the cheese) together.
Turn the veggie mix out onto two foil-lined sheet pans.
Bake for about 30 minutes and then add the parmesan cheese and broil for a few minutes!
Time to stuff your face with some a big bowl of Parmesan Roasted Brussels, Butternut Squash, and Kale. Your body will love you for it.
It really takes some self control to stop yourself from eating it all in one sitting. If you find that you need some self-persuasion, just think about how AMAZING the left-overs for lunch the next day, will be?? I think they are twice as good 
Parmesan Roasted Brussels, Butternut Squash, and Kale
Serves about 5-6
Ingredients:
1 large butternut squash, peeled and cubed into ½-in. cubes
15 brussels sprouts, quartered
1 bunch kale, stripped from stalks and chopped into 1-in. pieces
3 Tbsp olive oil, plus more for drizzling
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried sage
¾ tsp salt
¾ tsp pepper
¼ cup parmesan cheese, grated
Directions:
Preheat oven to 400 degrees F. Add all of the ingredients to a large bowl, except for the parmesan cheese, and mix to coat all of the vegetables with the olive oil and seasoning. Cover two sheet pans with foil and then spread the vegetables evenly. Drizzle another bit of olive oil across the vegetables. Roast for 30 minutes. Take the sheet pans out of the oven and sprinkle the vegetables with parmesan cheese. Turn on the broiler. Place the sheet pans back into the oven under the broiler for 2-4 minutes per sheet (depending on how crispy you want your vegetables).
From the Little Yellow Kitchen,
Chrissy
