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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


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


  • 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.