Thanksgiving Recipe: Butternut Squash, Brussels Sprouts, and Pearl Onions
Greenleaf Gourmet Chopshop, which has a few different locations around SoCal, has come up with a wonderful Thanksgiving side dish: it contains a lot of color and elements, so it looks fairly elegant, but it's actually extremely simple to make!
November 12, 2013
Butternut Squash, Brussels Sprouts, and Pearl Onions
Ingredients
- 1 cup Brussels sprouts halves, blanched
- 1 cup diced butternut squash
- ½ cup pearl onions
- Kosher salt
- Black pepper
- Fresh basil
- Apple cider
Directions
Pour a splash of olive oil in a sauté pan over high heat. Add the onions and sauté until caramelized.
Add the Brussels sprouts and continue to cook until the Brussels sprouts are browned and al dente.
Add the squash and continue to cook, moving around to keep the pieces from browning, until all are hot throughout. Season with kosher salt and black pepper.
Note
Accent with fresh basil and a splash of apple cider.
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