Butternut Squash and Shaved Brussels Sprouts with Sage and Dried Cranberries

Serves: 4 medium or 8 smaller portions

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These ingredients are:
vegetarian iconVegetarian egg-free iconEgg-free peanut-free iconPeanut-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 the Brussels sprouts and run them 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 the butter and olive oil over medium heat and add the squash. Cook, stirring frequently, for about 5 minutes or until the squash is tender. Add the Brussels sprouts, garlic, hazelnuts and sage. Drizzle with a little additional olive oil if you think necessary. Cook, stirring frequently, until the Brussels sprouts begin to caramelize and are tender, about 4 to 5 minutes. Toss in the 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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