Butternut Squash and Shaved Brussels Sprouts | PCC Natural Markets

Butternut Squash and Shaved Brussels Sprouts

Serves: 4

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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

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

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

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: Brussels sprouts, cranberries, squash

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