Butternut Squash and Shaved Brussels Sprouts

Butternut Squash and Shaved Brussels Sprouts

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  • 10 to 12 large Brussels sprouts
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1 cup cubed butternut squash (cut into 1/4-inch dice)
  • 2 cloves garlic, minced
  • 1/4 cup chopped hazelnuts
  • 1 tablespoon finely chopped fresh sage
  • 1/4 cup dried cranberries
  • Salt and pepper, to taste
  • Squeeze of fresh lemon juice or sherry wine vinegar, to taste


Trim the outer leaves from Brussels sprouts and run through the 4-millimeter slicing blade of your food processor. (Or just cut them into thin slices, crosswise, with a knife.)

In a large sauté pan, combine butter and oil over medium heat and add squash. Cook, stirring frequently, for about 5 minutes or until squash is tender. Add Brussels sprouts, garlic, hazelnuts and sage. Drizzle with a little additional olive oil if you think necessary. Cook, stirring frequently, until sprouts begin to caramelize and are tender, 4 to 5 minutes. Toss in cranberries.

Season with salt and pepper and a splash of lemon juice or vinegar. Serve warm from the pan or at room temperature.

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