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serves 8 as a side dish
(a Shutterbean original recipe)
1 1b. Brussels sprouts, trimmed & halved
1 medium butternut squash peeled & cut into 1/2 inch cubes
1 cup fresh cranberries
1 apple, cut into 1/2 pieces
1 medium yellow onion, chopped
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1/2 teaspoon curry powder
1 tablespoon brown sugar
kosher salt & fresh cracked pepper
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