Last week, the weather here was positively fall-like. Then, this weekend, suddenly it is summer again. But, I just couldn’t wait until it cooled off again to make this side. Seriously, I think I could eat it everyday and be just as happy as a clam. Even my kids like it (yeah, they eat Brussels Sprouts, but only if I make them like this). As with most of my recipes, feel free to adjust to your liking. If the kids weren’t around, I would have definitely added some chile flake to this and I might add some red chile powder next time anyway – just for fun.
Start out by peeling and cubing one butternut squash. Then trim and halve about 30 brussels sprouts. Toss those with about a tablespoon of olive oil and a sprinkling of salt and pepper (I wish I could tell you how much, but I don’t measure it, just sprinkle it over until it feels right. Besides, your taste and mine are probably different when it comes to how much salt is enough).
Spread these in an even layer on a sheet pan and put them in a 400* oven for about 20 minutes. While those are roasting away, very finely dice onion until you’ve got about 2 tablespoons and mince one clove of garlic. Sweat those down over very low heat in another tablespoon of olive oil. When they are nice and tender, stir them into a half cup chopped pecans, a half cup dried cranberries (unsweetened if possible) and a tablespoon or two of maple syrup (again, this varies depending on your taste. Go ahead and splurge on the real stuff though – your tastebuds will thank you.)
When your butternut squash and brussels sprouts have been in the oven 20 minutes, pull them out and stir in the pecan/dried cranberry mixture. Put it all back in the oven for another 10 minutes (and try not to drool). When you pull it out, it will look like this and smell like heaven.
Seriously! Who wouldn’t want a big ole serving of that deliciousness?!?! I served mine with pan seared pork chops tonight, but it is equally delicious with chicken – or all by itself (you know you thought about it). Bonus points if you can find the pork chop on this plate.
1 butternut squash – peeled and cubed
25-20 brussels sprouts – cleaned and halved
2 Tablespoons olive oil (separated)
salt and pepper to taste
2 Tablespoons finely diced onion
1 clove garlic, minced
1/2 cup chopped pecans
1/2 cup dried cranberries
1-2 Tablespoons maple syrup
Preheat oven to 400*.
Toss butternut squash and brussels sprouts with 1 tablespoon olive oil and salt and pepper. Spread in even layer on a cookie sheet and roast for 20 minutes.
While squash and brussels sprouts are in the oven, sweat onion and garlic in remaining tablespoon olive oil over very low heat. When onions are soft and translucent, stir in pecans and dried cranberries.
Remove squash and brussels sprouts from oven. Stir in pecan mixture. Spread into an even layer and return to oven. Roast 10 minutes more.
Remove from oven and serve with your favorite protein!
Something a bit lighter today. Really, this method works well for any hard winter squash. I use it for butternut squash and even spaghetti squash (when I want that roasted flavor and have the time to skip the microwave). Very simple, but versatile and delicious. Roasted squash is great is soups and sauces too, so roast up some extra and save it for later. I’ll share my favorite way to use leftover acorn squash later this week.
Start by using a sharp knife to cut your acorn squash down the middle. Then use a spoon to scoop out the seeds.
Rub the flesh with oil and sprinkle with salt and pepper. Place squash cut side down on a baking sheet and bake in a preheated oven. When you pull it out, the squash will be browned on the edges (and it will smell divine).
I like to cut the halves in half for service, but you don’t have to. Put a dollop of Red Chile Honey Butter and some toasted pecans on top.
2 acorn squash
1 teaspoon olive oil
salt and pepper
butter (such as my Red Chile Honey Butter)
Preheat oven to 350*.
Using a sharp knife, carefully slice acorn squash in half. Use a spoon to remove seeds. Rub flesh of squash with olive oil (about 1/4 teaspoon per half). Season with salt and pepper.
Place squash cut side down on a baking sheet. Bake for 25-30 minutes or until squash is tender.
Serve with butter and toasted pecans.