Fall is here and so is my desire to make everything with either pumpkin, butternut squash or cinnamon. Hence how this idea came to mind! Warm butternut squash with all the spices of fall is heaven to me. Add in Brussels, (YES PLEASE) juicy pomegranate seeds and salty, shaved parmesan and you have the perfect fall side-dish that is done in one pan in only 15 minutes. Can I get an AMEN?!
I love easy recipes and I know you do too! This would be great alongside chicken, beef or pork. My husband, Joey, doesn’t like squash or fruit. I know an experiment is successful whenever he eats a big bowl and yells, “That was delicious!” Which he did after trying this!
Warm Brussels Sprouts and Butternut Squash
Warm Brussel Sprouts and Butternut Squash
Warm, slightly crunchy sprouts with Autumn spiced butternut squash make this a new Fall classic.
Servings: 4
Ingredients
- 2 cups cubed butternut squash (1 12oz bag)
- 4 tbsp olive oil, divided
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 cup water
- 3 cups shredded brussels sprouts (1 10oz bag)
- squeeze of 1/4 lemon
- salt and pepper
- 2 tbsp butter
- 1/4 cup pomegranate seeds
- parmesan shavings
Instructions
- In a medium bowl, toss your butternut squash with 2 tbsp olive oil, cinnamon and cloves. Pour into a pan over medium heat. Add the 1/2 cup water and cover with a lid. Let it steam for about 4 minutes. Give it a stir and check with a fork. If still really firm, add a few tbsp more of water and cover with lid.
- Once the squash is fork tender, transfer to a bowl. In the same pan, add the brussels sprouts, lemon juice, salt, pepper and 2 tbsp olive oil. Give it a stir and cover for 3-4 minutes until softened. Then add 2 tbsp butter and stir.
- Pour the squash back in the pan with the brussels and stir to combine. Top with pomegranate seeds and parmesan shavings.
