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Brussels Sprouts with Butternut Squash and Pecans

Helana Brigman
  • minutes
  • Serves 6

INGREDIENTS

1 lb

Brussels sprouts

1 lb

Butternut squash

1 tsp

Sage

1 tsp

Thyme

1

Salt and pepper

3 tbsp

Olive oil

1 cup

Pecans

1

Butter