Brown-Sugar Squash & Brussels Sprouts: French Fridays with Dorie

brown sugar squash & brussels sprouts

The only way I stood a chance of getting my family to eat brussels sprouts was to roast them. My son thought the squash were carrots until my daughter corrected him...darn he almost ate them all. This dish was supposed to be wrapped and steamed...en papillote. An interesting technique that I only reserve for delicate foods such as fish... but squash, brussels sprouts, apples... all cry ROAST ME! 

So this is what I did:

Brown Sugar Squash, Brussels Sprouts, & Apple

by Diane Balch

simplelivingeating.com

adapted from: Dorie Greenspan's Brown-sugar squash & brussel sprouts en papillote

Preparation: 20 minutes                              Serves: 4 - 6

Ingredients:

1 small butternut squash peeled and chopped

10 brussels sprouts cut in halves

1 tart apple peeled and chopped

4 fresh sage leaves minced

1 teaspoon brown sugar

2 tablespoons extra-virgin olive oil

salt and pepper to taste

Directions:

1) Pre-heat the oven to 425 degrees.

2) Mix all ingredients together in a large lasagna pan. Roast until brussels sprouts begin to darkly brown about 40 minutes.

I served this dish with pan fried cod in a mustard caper sauce. The mustard and the salty capers were a good contrast to the sweetness of the butternut squash. This vegetable mixture was enjoyable but it was no endives, apples, & grapes. 

mustard cod with squash & brussels sprouts

Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 

 

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