Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
Neither my wife and I are fans of the green beans on Thanksgiving. The traditional green bean casserole method is too goopy and having them plain isn't all that enticing either. So we decided this year to try a combination of Brussel sprouts and butternut squash and it was such a better side dish. It complimented the turkey, stuffing, and mashed potatoes so much better than green beans. Plus I happen to grow my own butternut squash so it is the perfect way to showcase some of my own garden bounty as part of Thanksgiving. We will definitely be making them again this way from this Thanksgiving forward.
Ingredients
- 1lb fresh whole Brussel sprouts (ideally organic)
- 1.5lb whole butter squash or 1lb pre-cubed (must be fresh not frozen)
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
Directions
- Preheat the oven to 425 degrees.
- Wash and trim the ends off the Brussel sprouts. Cut in half lengthwise.
- Cube the butternut squash. If starting with a whole one, the easiest way is to cut 2 inch discs, then cut the outer rind off by making cuts around the outside like you are turning the discs into stop sign shapes. Then cut the discs in half to make them 1 inch discs and then cut those discs into cubes.
- Put both the halved Brussel sprouts and cubed butternut squash into a mixing bowl and add the oil, salt, and pepper. Mix with your hands or a spoon until evenly distributed.
- Pour the ingredients onto a lightly greased 11x17 baking sheet and evenly distributed everything into a single layer.
- Turn the Brussel sprouts so they are all facing cut side down. This helps them crisp up the right way.
- Place the tray in the oven and cook for 20-25 minutes until the Brussel Sprouts start to turn brown.
- Remove from the oven and scoop everything into a serving bowl.
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