Sunday, February 3, 2013
Squash and Brussels Sprouts
Brown Sugar Squash and Brussels Sprouts en Papillote 1/31/13
In my house, only Husband and I will eat brussel sprouts and squash, Son will not touch either.
Instead of using foil packets to house the cubed butternut squash, I halved Brussels sprouts, and cubed and peeled the apples, and decided to roast them in one large pan. Tossed with olive oil, brown sugar (though I didn’t think the extra sweetness was called for), salt and pepper, they went into the 400 degree oven for about 30 minutes.
It wasn’t a bad tasting dish, but I wasn’t thrilled with it either. I’ve made both vegetables other ways and found my own version brought out their respective flavors much better. Husband liked it well enough, though.
My versions: I bake butternut squash with sweet corn with butter and maple syrup as a side dish for Thanksgiving. My favorite way to prepare brussels sprouts is simple to microwave them with a tablespoon or two of bacon fat. Heavenly (in my opinion)!
I cooked it, we ate it, probably not to be seen on my table in this version again.