This recipe is brought to you by our Recipe Contest winner Bradley Robertson of @georges_farmers_market.
Ingredients
- 1 whole butternut squash
- 1 cup Chopped Pecans
- 3 cups green beans
- cooked sprouted brown rice
Servings:
Units:
Instructions
- Cook TYH Sprouted Brown Rice according to package directions.
- Rinse and cut green beans and butternut squash.
- Coat vegetables and pecan halves in olive oil and sprinkle with salt and pepper. Roast at 400 for 35-40 minutes.
- Serve over sprouted brown rice. Enjoy!
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