Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.
|3 T||olive oil (or untoasted sesame oil)|
|1||shallot (large, sliced)|
|1 lb||Brussels sprouts (stems trimmed, and cut vertically in half)|
|1 lb||butternut squash (peeled and cut into 1/2" chunks - about 2 cups)|
|1 c||vegetable stock (optional - you can also use water if need be)|
|1 cn||chickpeas (cooked)|
|2 t||rosemary (fresh, chopped)|
In a large, deep skillet with a tight fitting lid, warm the olive oil and shallot. Add Brussels sprouts and squash. Saute for about 1 minute.
Add stock or water and sprinkle with sea salt, and bring to a boil over medium-high heat.
Cover the pan and reduce the heat to low. Allow to simmer for 5-10 minutes, until the sprouts and squash are tender. Do not stir!
Add chickpeas and rosemary. Raise the heat to medium-high and cook off the remaining liquid (again, don't stir!) Allow the squash and Brussels sprouts to lightly brown without stirring.
Serve warm or room temperature. Enjoy!