Pre-heat oven to 400 degrees F.

Cut the stem ends off of the Brussels sprouts and peel away the leaves. Place the leaves evenly on a baking tray and toss to coat with 1/2 tablespoon of olive oil, salt, and pepper. Set aside.

Place the spiralized butternut squash on a baking tray. Pour the 1 tablespoon of oil evenly over top and sprinkle with a bit of salt and pepper. Toss to coat and then spread the noodles evenly out on the pan.

Place the butternut squash in the oven and bake for 10-12 minutes or until the noodles are tender and just barely beginning to brown on the edges.

When the noodles have 10 minute left, place the brussels sprouts in the oven and bake for 10 minutes. I left mine get quite brown but if you want less of a burnt taste, you can take them out sooner.

When the squash and the sprouts are out of the oven, plate the noodles evenly on two plates. Top with the cashew cream sauce split evenly between the 2 plates. Top with the burssels sprouts and ENJOY!!