Glazed Butternut Squash and Brussels Sprouts

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.

• 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

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