INGREDIENTS
1 butternut squash, roasted and cubed
1 lb brussels sprouts
1 orange, zested
3 tablespoons olive oil
1 tablespoon Rufus Whiskey Maple BBQ Sauce
2 tablespoons dried cranberries
1 tablespoon balsamic vinegar
1 tablespoon honey
2 tablespoons raw pumpkin seeds
Goat cheese, optional
DIRECTIONS
Roast your Brussels sprouts and squash on a greased baking sheet at 425 degrees for 25 minutes, until they are all soft. Remove from oven and let cool.
Place the sprouts and squash cubes into a serving bowl. Add orange zest, olive oil, Rufus Whiskey Maple BBQ Sauce, balsamic, and toss together well.
Transfer to a serving plate or dish. Top with pumpkin seeds and fresh crumbled goat cheese.