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Two fall favorites combine for a colorful dish that is sweet, pungent, and perfect for a fall evening.
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Ingredients
For 5 Serving(s)
glazed-butternut-squash-with-brussels-sprouts
- 3 T olive oil
- 1 shallot
- 1 lb Brussels sprouts
- 1 lb butternut squash
- 1 c vegetable stock
- pn salt
- 1 cn chickpeas
- 2 t rosemary
Glazed Butternut Squash with Brussels Sprouts Directions
- 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!