This super-autumnal dish offers the unusual combination of brussels sprouts and butternut squash, which generally stand on their own as side dishes. The brussels sprout leaves are savory, the chunks of squash are tender and sweet, and the fried sage garnish is pungent and crunchy.
More Quick Side Dishes
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large sage leaves
Salt and freshly ground pepper
2 pounds brussels sprouts, trimmed and separated into individual leaves
1 medium butternut squash (1 1/2 pounds), peeled and cut into 3/4-inch cubes
4 tablespoons unsalted butter
1 tablespoon snipped chives
How to Make It
In a small skillet, heat 1/4 cup of the olive oil. Add the sage leaves and fry over high heat until deep green and translucent, about 1 minute. Transfer to a paper towellined plate to cool. Season with salt and pepper.
Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice water. Blanch the brussels sprout leaves in the boiling water until tender, about 2 minutes. Using a slotted spoon, transfer the leaves to the ice water to cool. Drain and pat dry.
Heat the remaining 2 tablespoons of olive oil in a large, deep skillet. Add the squash and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 8 minutes. Add the butter and continue cooking until the squash is tender, about 7 minutes longer. Add the brussels sprout leaves, season with salt and pepper and cook until heated through, about 3 minutes. Transfer to a bowl, scatter the fried sage and chives on top and serve.
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