3 Cup (48 tbs), peeled and cut into 1/2 inch cubes
2 Cup (32 tbs), halved and ends trimmed
3 Cup (48 tbs), peeled, cut into 0.5 inch cubes
2 Cup (32 tbs), ends trimmed, halved
1⁄3 Cup (5.33 tbs)
1 Teaspoon, grated
Zest of lemon
Tamari/Coconut aminos seasoning sauce
Maple syrup/Brown rice syrup
Brown rice vinegar/Light vinegar
1) Steam butternut squash until just tender and place in a medium bowl.
2) Steam Brussels sprouts until just tender and place in bowl with squash.
3) Pan-toast almonds in a skillet over a medium-low flame until golden brown, stirring continuously.
4) Mix together the rest of the ingredients in a small bowl, then toss with veggies and almonds until well combined