"Hunger is the best sauce in the world."--Cervantes

Roasted Butternut Squash with Brussels Sprouts Recipe

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This recipe for Roasted Butternut Squash with Brussels Sprouts, by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Uzelac
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 medium butternut squash, peeled and cut into 1 cubes
2 lbs fresh Brussels sprouts, cut into halves
11/2 cups brown sugar
2 sticks unsalted butter, cut into -inch cubes
bunch sage leaves
cup olive oil
2 tbls salt
2 tsps black pepper

Directions:
Directions:
Heat the oven to 400F. Mix all the ingredients in a bowl, then spread into a large baking dish that has been sprayed. Roast uncovered, turning occasionally, until the squash is tender and the Brussels sprouts begin to brown, about 25 minutes.


San Francisco Magazine, December 2003

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30-45 mins

 

 

 

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