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Home » Vegetable/Side Dish » Butternut Squash with Brussels Sprouts and a Secret Ingredient

Butternut Squash with Brussels Sprouts and a Secret Ingredient

November 7, 2012 by Angela Roberts 12 Comments

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Brussels Sprouts w Butternut Squash

Yesterday a friend asked me for something different as a Thanksgiving side dish.  I tend to cling to traditional recipes with one hand, while twisting them and turning them a bit modern with another. The Thanksgiving table has to have turkey, pumpkin, brussels sprouts, potatoes, corn pudding, gravy, green beans and stuffing, but not often in the usual heavy way, although let’s face it, it’s a feast no matter what.

This month the Five Star Foodie Challenge was squash, and  I submitted a pumpkin pie with a the surprise ingredient, using cream cheese instead of eggs, and reinventing the pumpkin pie into a pumpkin tart. In this side dish, the secret ingredient is still a secret, unless you want to peruse the recipe to find out. You may be quite surprised and you might even squiggle up your nose, but trust me, it makes sense in the end and you won’t know it’s there. It will do its little magic in exciting the dish but not be imposing at the end.

The Process is easy, although the butternut squash is quite daunting if you ever tried to take your knife through one. This is why I always peel it first, then assess the easiest way to cut into it with my sharpest knife. Once it’s cut in half, and seeds are scraped, simply cut into cubes, drizzle the holy marriage of olive oil and sea salt and then roast.

There is much latitude with this recipe. One day I used torn bread pieces, toasted and added in panzanella style. On another day, I added in some purple potatoes and salad greens (as pictured at the top) for a very colorful dish. You could even replace the butternut squash with cubed sweet potatoes for yet another take on this. But, do use Brussels sprouts, and do use that secret ingredient.

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5 from 1 vote

Thanksgiving Side: Butternut Squash with Brussels Sprouts and a Secret Ingredient

A medley of Butternut Squash, Brussells sprouts,
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Servings: 4

Ingredients

  • 1 butternut squash
  • olive oil
  • 10 Brussels sprouts
  • 3 slices Italian bread
  • 3 anchovies
  • Fresh sage leaves for adding in dish and garnishing.

Instructions

  • Preheat oven to 375.
  • Peel butternut squash. Slice in half, scoop out seeds.
  • Cut into large cubes, toss with olive oil and roast for 20-30 minutes (until soft).
  • Cut stale Italian Bread in cubes (or tear in bite size pieces). Toast in oven.
  • Clean Brussels Sprouts. Slice thinly to shred.
  • Heat olive oil in pan. Fry sage leaves until crisp. Remove. Set Aside for garnish. Melt anchovies in hot oil. Add Brussels Sprouts. Saute until softened, approximately 5 minutes. Add in a pinch of freshly chopped sage.Add in squash, bread pieces, and season with black pepper and salt as needed. Keep in mind anchovies are salty. Garnish with sage leaves.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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Filed Under: Vegetable/Side Dish, Vegetarian Recipes Tagged With: anchovies, brussels sprouts, butternut squash

« Chicken Thighs, Lemon, Onions, Turmeric, Sweet Potatoes
My Perfect Pie Crust »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Glennis says

    November 24, 2012 at 11:39 am

    I love it! So typical of you to think outside the box! Ok…since you have so many Brussels Sprouts… As I was getting mine ready to roast (marinate of balsamic vinegar and olive oil), I picked up a jar of olive oil…and poured some into the bag…and then realized it was LEMON olive oil! I had been planning to serve these with a bacon topping….however the lemon got me excited! There was already enough rich saltiness between the turkey, dressing, etc. A refreshing bit of lemon in the veggies would be a welcome lift and work as a bit of a palate cleanser on the plate. So…I put the bacon away and added lemon zest to the pan when I roasted…oh, serious Yum!
    Missing you greatly…sending HUGS!

    Reply
  2. Sylvie @ Gourmande in the Kitchen says

    November 10, 2012 at 11:02 pm

    I kept wondering what it could be…anchovies!! I would never have guessed that!

    Reply
  3. Heidi @ Food Doodles says

    November 10, 2012 at 2:49 pm

    Mmm, this sounds delicious!

    Reply
  4. Nic@diningwithastud says

    November 8, 2012 at 10:21 pm

    This is a perfect Christmas side 🙂 with no turkey at our table this year, it could totally become the star!

    Reply
  5. Lorraine @ Not Quite Nigella says

    November 7, 2012 at 7:06 pm

    Oh I almost forgot you guys have Thanksgiving up so soon! You must be so busy with Halloween, Thanksgiving and Christmas! 😮

    Reply
  6. Kiki D. says

    November 7, 2012 at 6:30 pm

    Mmmm..you had me at butternut squash

    Reply
  7. sippitysup says

    November 7, 2012 at 5:31 pm

    Melt the anchovies. That phrase made me hungry. GREG

    Reply
  8. Joan Nova says

    November 7, 2012 at 11:45 am

    5 stars
    Great recipe! I love the combination of butternut squash, brussels sprouts and the bread — and I have a funny story to tell you about your secret ingredient after our next challenge.

    P.S. We seem to be cooking sisters this week. I just posted a squash recipe and have chicken thigh one coming up next.

    Reply
  9. Rosa Mayland says

    November 7, 2012 at 9:27 am

    A great idea! This is a wonderful side dish. I like the fact that you’ve added anchovies to it…

    Cheers,

    Rosa

    Reply
  10. Erica says

    November 7, 2012 at 9:14 am

    I love the addition of the anchioves….The falavors and textures here sound amazing!This is the perfect Thanksgiving side dish!

    Reply

Trackbacks

  1. 25 Gourmet Thanksgiving Recipes - Spinach Tiger says:
    November 12, 2017 at 9:14 am

    […] Butternut Squash with Brussels Sprouts and Special Ingredient  […]

    Reply
  2. What I’m Making for Thanksgiving Dinner says:
    November 19, 2012 at 7:45 am

    […] Butternut Squash with Brussels Sprouts, is so good because of its secret ingredient. […]

    Reply

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