I grew up eating pretty boring vegetables, like green beans, corn and potatoes. Only recently have I started branching out, and I'm sure glad I did. Veggies are becoming my new favorite food group. Why or why didn't my mom ever buy butternut squash or Brussels sprouts?
I looked up a couple recipes for butternut squash and Brussels sprouts (thanks, Pinterest) and ended up combining what I liked about a couple of them with some ideas all my own. What you have is a pretty easy very tasty veggie dish that's sure to please even picky eaters.
Ingredients:
1 butternut squash
2 tbsp butter
2 sprigs rosemary
1/2 tbsp olive oil
1/2 tsp salt
10 oz Brussels sprouts
1/4 c Balsamic Vinaigrette (get my recipe)
Method:
Preheat oven to 375. Cut butternut squash in half lengthwise. Scoop out the seeds. Brush with olive oil. Sprinkle with salt. Where the seeds were removed, put 1 tbsp butter in each half. Put a rosemary sprig on top of each half. Wrap tightly with aluminum foil. Set on a baking sheet in the oven, and bake for 45 minutes or until tender.
When the squash is done, let it cool until you can handle it.
Meanwhile, thinly slice the Brussels sprouts.
When the squash is cool enough to handle, scoop out the flesh and chop into cubes.
Heat a large pan over medium heat. Add the squash, Brussels sprouts and vinaigrette. Cook until the veggies start to brown and caramelize.
Voila. The best veggie side dish (or entree) ever! It's even tasty enough to serve for Thanksgiving.
Happy eating!
I looked up a couple recipes for butternut squash and Brussels sprouts (thanks, Pinterest) and ended up combining what I liked about a couple of them with some ideas all my own. What you have is a pretty easy very tasty veggie dish that's sure to please even picky eaters.
Ingredients:
1 butternut squash
2 tbsp butter
2 sprigs rosemary
1/2 tbsp olive oil
1/2 tsp salt
10 oz Brussels sprouts
1/4 c Balsamic Vinaigrette (get my recipe)
Method:
Preheat oven to 375. Cut butternut squash in half lengthwise. Scoop out the seeds. Brush with olive oil. Sprinkle with salt. Where the seeds were removed, put 1 tbsp butter in each half. Put a rosemary sprig on top of each half. Wrap tightly with aluminum foil. Set on a baking sheet in the oven, and bake for 45 minutes or until tender.
When the squash is done, let it cool until you can handle it.
Meanwhile, thinly slice the Brussels sprouts.
When the squash is cool enough to handle, scoop out the flesh and chop into cubes.
Heat a large pan over medium heat. Add the squash, Brussels sprouts and vinaigrette. Cook until the veggies start to brown and caramelize.
Voila. The best veggie side dish (or entree) ever! It's even tasty enough to serve for Thanksgiving.
Happy eating!
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