Brussels Sprouts Gratin With Butternut Squash Food

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 425°F. Spray a large sheet pan with oil.
• In a large bowl combine the brussels sprouts, butternut, thyme, olive oil, 3/4 teaspoon salt and pepper and arrange the vegetables onto the baking sheet in a single layer.
• Bake 40 minutes, or until the vegetables are roasted and tender. Makes 4 cups

BRUSSELS SPROUTS GRATIN WITH BUTTERNUT SQUASH

Steps:

• Prepare veggies - Heat oven to 425°F. Trim ends off brussels sprouts and slice them in half. Toss with the butternut squash in olive oil, salt & pepper.
• Roast - Arrange in a 9 X 13-inch baking dish and roast for 25-35 minutes, until the veggies are soft.
• Prepare Cheese Sauce - While vegetables are roasting, make the cheese sauce: In a medium pan, melt the butter over medium heat. Whisk in the sage, nutmeg, salt, and flour. Add the milk gradually over the course of several minutes, whisking so that the flour doesn't clump. Cook until slightly thickened, then stir in ¾ cup of the shredded cheese. Remove from heat when the cheese has melted in and sauce is thickened.
• Combine - Once vegetables are tender, pour the sauce over top. Toss veggies in sauce, then sprinkle remaining cheese over top.
• Bake - Return to the oven for another 10-15 minutes, until sauce is bubbling and cheese is melted.

BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS

Steps:

• Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
• Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
• Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
• Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

BUTTERNUT SQUASH SOUP WITH BRUSSELS SPROUTS

Steps:

• Saute garlic and onion in butter over low heat, covered, until translucent.
• Add squash, sugar, salt, pepper, green onion bottoms, and chicken broth.
• Cook for 2 hours.
• Add Brussels Sprouts, cook 20 minutes.
• Add onion tops, cook 10 minutes.
• Serve or store for the next day.

ROASTED BRUSSELS SPROUTS AND BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Combine the olive oil and garlic in a large bowl.
• Add Brussels sprouts and Butternut squash and toss to coat evenly.
• Pour in an even layer into an oven proof pan sprayed with cooking spray.
• Roast for 35-40 minutes until fork tender and carmelized.
• Remove from oven, drizzle with maple syrup while still hot.
• Sprinkle with salt, pepper,and sage to taste. Enjoy.