2cupsbutternut squash cut into one inch cubesuse pre-cut squash to save time
2cupsbaby Brussels sproutshalved or regular size (quartered)
½cupdried cranberries
1golden delicious applecut into one inch cubes
few pinches of coriander
fresh nutmeg
coarse salt
olive oil cooking spray
generous pinch of pepper
honey cider dressingsee above
Instructions
Preheat oven to 450 F.
In a large pot of boiling water, cook the fregola about 8-10 min until tender.
Drain and set aside in a large serving bowl to cool.
On a separate baking sheet spay the butternut squash and brussel sprouts with cooking spray then toss together with the salt, pepper, a pinch of coriander and a little freshly grated nutmeg.
Roast veggies until golden and fork tender about 15 min.
Add the veggies, freshly cut apples and the cranberries to the fregola then combine with the dressing.
Season to taste with salt and pepper.
Option* add in some fresh chopped walnuts for crunch or freshly chopped herbs.