Good for your soul

My daughter sent me the link to this yummy dish and I just had to make it! It calls for some Trader Joe products, and since I like to make the recipe exactly as it’s written the first time I make it, I headed to Trader Joes. Ill add notes in the details below for changes that you could do if you can’t get to Trader Joes.

You start by cutting up 2 sweet potatoes, add a container of butternut squash zigzags and 2-3 cups broccoli. (You don’t really need the zigzags from TJs, you can just cut up butternut squash. I would also add more broccoli since it really shrinks up when you bake it. I felt like the final dish did not have enough broccoli in it. ) Put all in a bowl and toss with Trader Joe’s Red Pepper Pesto. (I think this would be amazing with any pesto so don’t feel like you need to use the red pepper. Also, the red pepper is not spicy – just fyi) Spread out on a prepared baking sheet and sprinkle with salt if you wish.

Put this in the oven at 400 for 20 minutes.

While that is baking, take another baking pan and chop up one red onion, 1 honey crisp apple and 1 package of chicken sausage. I got my chicken sausage at Trader Joes and I bought the jalapeño flavored. I really liked the little bit of spice. You can use any sausage you like though. Drizzle onion, apple and sausage with olive oil.

When the timer rings on the first baking sheet, pull it out and stir. Put both baking sheets in oven for 20 more minutes.

Look how yummy it looks when you pull it out of the oven!!!

It makes 4 servings so I did a bowl for my husband and I and I did two bowls for the fridge. I started with the one baking sheet first.

Then I added in the 2nd baking sheet. I did it this way so that I had equal amounts of each ingredients in each serving.

Yes, you need feta and candied pecans – oh yum!

Doesn’t it look so yummy?

What I loved about this recipe is there were so many flavors and textures. It was. perfect dish on a Fall night! And it was so easy to make! Enjoy!

@morganpetersonn

Might not feel like fall yet but I’m pretending it does 👩‍🍳🤎🍂 full recipe below! – 2 medium-large sweet potatoes – 1 pack butternut squash zigzags – 2-3 cups broccoli – 1 medium red onion – 1 honeycrisp apple – 1 pack chicken sausage – 3/4 cup red pepper pesto (can sub for other red pestos or normal pesto) – Olive oil – Salt to taste – Feta cheese (for topping) – Candied pecans (for topping) Chop sweet potato into 1 inch cubes and place on baking sheet with butternut squash and broccoli. Add pesto and mix with veggies until fully coated. I also added a little salt! Place in oven at 400 degrees for 20 minutes. While the first pan is cooking, chop onion, apple, and chicken sausage. Add to a second baking sheet and drizzle with olive oil. After the 20 minutes is up, stir sheet pan #1 and place back in oven along with sheet pan 2. Bake for 20-25 minutes or until done! Place everything in meal prep containers and top with desired amount of feta and pecans. Store in refrigerator and enjoy! #mealprepideas #healthymealideas #healthymealprep #fallrecipes #mealideas #nursesoftiktok

♬ original sound – Morgan Peterson