1 Butternut Squash, Peeled and Cubed
3 Cups Brussels Sprouts
1 Red Onion, Chopped
1/2 Cup Pecans
1/2 Cup Dried Figs, Halved
1 Tablespoon Fresh Rosemary, Chopped
1 Tablespoon Fresh Sage, Chopped

The Vinaigrette:
1/4 Cup Apple Cider Vinegar
1/4 Cup Coconut Oil, Melted
2 Tablespoons Justin’s Maple Almond Butter
2 Cloves Garlic, Minced
1 Teaspoon Sea Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Paprika

Cooking Instructions

Preheat the oven to 375F (191C) and line a baking sheet with parchment paper.

In a large bowl, combine the first seven ingredients (butternut squash though sage).

In a small food processor, combine all the ingredients for the vinaigrette and blend well.

Pour the vinaigrette over the vegetables and toss. Transfer to the prepared baking sheet and bake 40-45 minutes, stirring halfway through.
Serve immediately.