Butternut Squash and Shaved Brussels Sprouts recipe | PCC Community Markets
Sautéed Brussels sprouts with squash, hazelnuts, and sage, topped with cranberries—tender and caramelized, seasoned with lemon for a fresh twist.
Ingredients
- 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
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