Creamy broccoli and apple salad with cranberries and Brussels sprouts

Roast Pumpkin: Preheat oven to 400 F. Spread cubes on a baking sheet and add 1 tsp oil, salt and pepper and mix. Roast for 20-25 minutes until fork is tender.

Steaming Pumpkin: Bring 1-inch water to a boil in a saucepan with a steamer basket. Add squash, cover and steam until tender, 12-15 minutes.

Save on computer: Store leftovers in a sealed container in the refrigerator for up to 3 days.

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