Pumpkin made extra creamy from sunflower seed butter and extra flavor from roasted Brussel sprouts. An easy recipe for winter nights, summer days, really any season!
Total Time
30min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
2
Ingredients
•
2
cups
Brussels Sprouts
•
2
cups
Pumpkin Purée
•
1
tbsp
Balsamic Vinegar
•
2
tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
2
tbsp
Sunflower Seed Butter
•
to taste
Fresh Thyme
•
1
clove
Garlic
•
2
tbsp
Pepitas
•
to taste
Vegetable Broth
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Wash and cut Brussels Sprouts (2 cups) in half.
3.
Season with Salt (to taste) and Ground Black Pepper (to taste), Garlic (1 clove), Extra-Virgin Olive Oil (2 tbsp), and Balsamic Vinegar (1 tbsp).
4.
Bake for 30 minutes or until cooked and caramelized.
5.
Place Pumpkin Purée (2 cups), Salt (to taste), Ground Black Pepper (to taste), Fresh Thyme (to taste), and Sunflower Seed Butter (2 tbsp) into a blender and process until creamy. Scratch the sides of the blender while processing. Add enough Vegetable Broth (to taste) for you to get a smooth, creamy texture.
6.
Pour into serving bowls, top it off with the roasted Brussels sprouts, a sprinkle of Pepitas (2 tbsp), ground pepper and a drizzle of extra virgin olive oil.
Nutrition Per Serving
CALORIES
414
FAT
29.7 g
PROTEIN
11.2 g
CARBS
33.8 g
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