close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Plant-based eating simplified.

Get our weekly meal plans, straight to your inbox.

 Sign up now!
  • Ready In:
  • Makes 6 servings
  • print/save recipe

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,

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.
(1)
1 Comments

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Cynthia1 week ago
Reply
Do you want to report this comment as inappropriate?

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.

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
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.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap