Source: Cortney Stanchfield | Dear Mr. Parker

Roasted Butternut Squash

• Preheat the oven to 375 degrees F.
• Dice butternut squash into cubes.
• In a small bowl, combine butter, maple syrup alternative, and monk fruit golden.
• Apply mixture to butternut squash cubes with basting brush.
• Bake for 30 min. Do a turn halfway through.

Roasted Brussels Sprouts

• Preheat the oven to 375 degrees F.
• Bake for 20 minutes. Do a turn halfway through.

Sautéed Swiss Chard

• Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Wash.
• Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg, and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes.

Toasted Walnuts

• Preheat the oven to 350 degrees F.
• Prepare a rimmed baking sheet with parchment paper.
• Toss walnuts in oil and salt if desired. Arrange in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
• Combine all ingredients and toss. Add pomegranate arils and apples. Enjoy!