- Ready In:
- 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.
By Dawn Hutchins,
- 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
- 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.
- 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.
- Add the thyme and rosemary, and stir to combine. Add the lemon juice and stir in the toasted bread, walnuts, and dried fruit.
- Serve immediately.
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