Winter Recipes – November 20, 2016: Butternut Squash and Brussels Sprouts Sauté

Butternut Squash and Brussels Sprouts Sauté

3 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
3 cups peeled and cubed butternut or winter squash
2 cups trimmed and halved Brussels sprouts
2 tsp maple syrup
salt and pepper to taste

squash-sprouts-saute-doneHeat the oil in a frying or sauté pan and cook the onion over medium heat for a few minutes, raise the temperature just a bit, add garlic and stir it in until fragrant, add squash, and cook for 5 minutes. Then add the Brussels sprouts and continue cooking until to desired tenderness. Stir in the maple syrup, add at least a bit of salt to bring out the sweetness and then, with pepper, to taste.

Cook’s Notes: A heavier hand with the pepper, especially if freshly ground, will add a nice little kick in conjunction with the garlic. To speed up cooking time, add a cup of water and cover for a few minutes, then uncover and cook off the water before adding the maple syrup and other seasoning.