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Guest Post for October Unprocessed

meg's picture

I had the pleasure of writing a guest blog post for October Unprocessed this month, and it went live today! I made a simple but very delicious roasted squash and tahini dip with crunchy squash seeds. Visit Eating Rules to check out my post and to participate in October Unprocessed--a celebration of delicious whole foods. 

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Preheat the oven to 400˚F. Line a baking dish or roasting pan with foil.
Trim, wash, and halve:
     2 pounds Brussels sprouts
Cut into thin wedges: