Butternut Squash and Shaved Brussels Sprouts | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Butternut Squash and Shaved Brussels Sprouts

Serves: 4

0
Your rating: None
No votes yet

So many of the deeply colorful and delicious late-season offerings are represented here. This combination makes a fabulous warm salad, side dish or perfect garnish for cozy dishes such as risotto or ravioli.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Preparation

Trim the outer leaves from Brussels sprouts and run through the 4-millimeter slicing blade of your food processor. (Or just cut them into thin slices, crosswise, with a knife.)

In a large sauté pan, combine butter and oil over medium heat and add squash. Cook, stirring frequently, for about 5 minutes or until squash is tender. Add Brussels sprouts, garlic, hazelnuts and sage. Drizzle with a little additional olive oil if you think necessary. Cook, stirring frequently, until sprouts begin to caramelize and are tender, 4 to 5 minutes. Toss in cranberries.

Season with salt and pepper and a splash of lemon juice or vinegar. Serve warm from the pan or at room temperature.

Recipe by PCC Chef Lynne Vea

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)