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Recipe Detail Page
Stir-Fried Squash, Brussels Sprouts & Onions
Holiday 2012
Double the quantities in this recipe and serve as a side dish to turkey. The buttercup squash is drier than butternut and tastes like chestnuts. If you cannot find it then use butternut.
Serves 4
2 cups (500 mL) peeled buttercup squash, cut in 1-inch (2.5 cm) dice, about 12 oz (375 g)
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper
6 sage leaves
2 cups (500 mL) diced red onion, 1 inch (2.5 cm) dice
2 cloves garlic, sliced
4 oz (125 g) Brussels sprouts, trimmed and cut in half if large
½ tsp (2 mL) Asian chili sauce
1 Preheat oven to 425°F (220°C).
2 Toss squash with 1 tbsp (15 mL) olive oil and season with salt, pepper and sage. Roast for 15 minutes, turning once, or until browned and tender-crisp. Set aside.
3 Heat remaining oil in skillet over medium-high heat. Add onion and sauté for 3 minutes or until softened and lightly golden. Stir in garlic and Brussels sprouts, continue to toss together until well mixed. Cover pan and cook on low heat for 5 minutes. Uncover, add squash (reserving sage leaves) and chili sauce. Cover again for 5 more minutes or until Brussels spouts are tender. Season well with salt and pepper and crumble over crisped sage leaves.
Serves 4
What to Serve
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