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  • Makes 6 servings

Your taste buds will dance over these flavors and textures: soft, sweet squash, savory seasonings, crunchy walnuts, tarty-chewy cherries and a bite of crisp, toasted bread to complement the earthy, nourishing Brussels sprouts. A squeeze of lemon to finish gives this dish a touch of acidity for a final layer of flavor.

Ingredients

  • 1 onion, chopped
  • 2 cups cubed fresh or frozen squash, such as butternut, kabocha, or calabaza
  • 2 cups fresh or frozen Brussels sprouts
  • 1 pear, cored and chopped
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 1 tablespoon fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried)
  • Juice of ½ lemon (about 1 tablespoon)
  • 1 thick slice of crusty bread, toasted and cubed
  • ¼ cup chopped toasted walnuts
  • ¼ cup dried cherries

Instructions

  1. Place the onion in a large skillet over medium high heat and cook until softened, about 5 minutes. If needed to prevent sticking, add a tablespoon of water to skillet from time to time.
  2. Add the squash, Brussels sprouts, pear, salt, pepper to taste, and 2 tablespoons of water. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes, until the vegetables are soft.
  3. Add the thyme and rosemary, and stir to combine. Add the lemon juice and stir in the toasted bread, walnuts, and dried fruit.
  4. Serve immediately.

Comments (1)

(5 from 1 votes)
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Cynthia1 week ago
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This is so yummy! The only change is that I used a package of steam-in-the-bag Brussel sprouts, then roasted them slightly with a balsamic glaze. I’ve made this with and without the bread–equally delicious. I’m making it as a Thanksgiving side, and it will remain in my holiday meal rotation.

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about the author

Dawn Hutchins

Dawn Hutchins is the mastermind behind Florida Coastal Cooking & Wellness. She eats, breathes and lives a judgement-free, plant-based lifestyle. She loves teaching people how to eat clean and how to naturally reach (and keep!) their ideal body weight and feel fantastic.

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