Roast Butternut Squash with Brussels Sprouts, Parsley and Ground Almonds

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This meal is fantastic for Autumn! It is super easy to make and uses very few ingredients…simplicity at it’s best! You can modify the recipe to use any herbs or spices you like! The ground almonds act as an excellent substitute for bread crumbs for those of you who are gluten free like me.

Preparation time: 40 minutes (including cooking time)

Ingredients (serves one person):

  • 1/2 Butternut Squash
  • 7 Brussels Sprouts
  • 1 tbsp Curly Leaf Parsley (finely chopped)
  • 2 tbsp ground Almonds (buy almonds without skin)
  • Generous pinch of Rock Salt
  • Black pepper
  • 1 tbsp Olive Oil


  1. Preheat an oven to 250 degrees celsius
  2. Scoop the seeds and stringy flesh out of the cavity of the halved butternut squash
  3. Remove some excess flesh from the butternut squash to make room for our filling
  4. Cut the seven brussels sprouts in half and place within the cavity of the squash
  5. Sprinkle over the almonds, salt, pepper, parsley and olive oil
  6. Place in the oven for 30 minutes
  7. Enjoy my Little Peas!

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