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Glazed Butternut Squash and Brussels Sprouts

User Rating 2.5 Star Rating (2 Reviews)


Glazed Butternut Squash and Brussels Sprouts
Jen Hoy
This colorful mix of sweet winter squash and Brussels sprouts is steam braised first, then finished over a higher flame to “glaze” or caramelize the vegetables slightly. The finished product is sweet and pungent, lightly scented with fresh rosemary, and a perfect holiday side dish.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 3 tablespoons olive or untoasted sesame oil
  • 1 pound Brussels sprouts, stems trimmed and cut vertically in half
  • 1 pound butternut squash, peeled and cut into ½ inch chunks (about 2 cups)
  • 1 large shallot, sliced
  • Pinch of sea salt
  • 1 cup vegetable stock
  • 2 teaspoons chopped fresh rosemary


Place olive oil, Brussels sprouts, squash,and shallot in large, deep skillet with a tight fitting lid.

Add stock and sprinkle with sea salt, and bring to a boil over medium high flame.

Cover pan and reduce heat to a simmer; cook 5-10 minutes, until sprouts and squash are just tender. Remove lid.

Add rosemary, raise heat to medium high, and cook off remaining liquid. Allow the squash and Brussels sprouts to lightly brown. Do not stir more than once or twice.

Serve warm or room temperature.

Serves 6

Copyright 2008 by Jen Hoy

User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member cbell756

I let the vegetables brown in pan and did not stir until it had gotten dark and then added a splash of balsamic vinegar and gave it a stir. Also then added a can of chick peas and had a meal of it. For next time I will add brussels sprouts first for a minute or two so that squash is less tender. DON'T STIR until the end.

4 out of 4 people found this helpful.

See all 2 reviews

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