Go Back
Warm Brussels Sprout and Butternut Squash Salad Recipe
Print Recipe

Warm Brussel Sprouts and Butternut Squash

Warm, slightly crunchy sprouts with Autumn spiced butternut squash make this a new Fall classic.
Prep Time5 minutes
Cook Time15 minutes
Course: Appetizer, Salad, Side Dish, Snack, vegetable
Cuisine: American
Keyword: brussels sprouts, butternut squash, easy chili recipe, fall, salad, side dish, thanksgiving, thanksgiving sides
Servings: 4
Author: Tessa Port

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.