- Prep-time: / Ready In:
- Makes 6 servings
- Serving size: ⅙ of recipe
- Print/save recipe
Your taste buds will dance over these flavors and textures: soft, sweet squash, savory seasonings, crunchy walnuts, tarty-chewy cherries and a bite of crisp, toasted bread to complement the earthy, nourishing Brussels sprouts. A squeeze of lemon to finish gives this dish a touch of acidity for a final layer of flavor.
By Dawn Hutchins,
Ingredients
- 1 onion, chopped
- 2 cups cubed fresh or frozen squash, such as butternut, kabocha, or calabaza
- 2 cups fresh or frozen Brussels sprouts
- 1 pear, cored and chopped
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- Juice of ½ lemon (about 1 tablespoon)
- 1 thick slice of crusty bread, toasted and cubed
- ¼ cup chopped toasted walnuts
- ¼ cup dried cherries
Instructions
- Place the onion in a large skillet over medium high heat and cook until softened, about 5 minutes. If needed to prevent sticking, add a tablespoon of water to skillet from time to time.
- Add the squash, Brussels sprouts, pear, salt, pepper to taste, and 2 tablespoons of water. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes, until the vegetables are soft.
- Add the thyme and rosemary, and stir to combine. Add the lemon juice and stir in the toasted bread, walnuts, and dried fruit.
- Serve immediately.
Nutritional Information:
Per serving (⅙ of recipe): 113 calories, 20 g carbohydrates, 3.1 g protein, 3.4 g total fat, 0.4 g saturated fat, 0 g cholesterol, 122 mg sodium, 3.7 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 2 votes)Very nice. I make this as a main dish and chuck in some beans and potatoes to bulk it out. Very good👍
Yummy! Instead of cooking this on the stove top, I combined all the ingredients, tossed them in two Tablespoons of Maple Syrup and lemon juice, and put it in my airfyer. Delicious!!!
This is so yummy! The only change is that I used a package of steam-in-the-bag Brussel sprouts, then roasted them slightly with a balsamic glaze. I've made this with and without the bread--equally delicious. I'm making it as a Thanksgiving side, and it will remain in my holiday meal rotation.