Brussels Sprouts with Butternut Squash and Pecans

I was the kid who always ate her vegetables.  More specifically, I was the kid who always ate her brussels sprouts.  I know, I know, such children only exist in commercials with happy parents and “Hidden Valley Ranch,” but in truth, I love my brussels sprouts.  They’re green, earthy, and taste great when roasted just right in salt and pepper.  Add the warm green bulbs to a pan of bright butternut squash and my mouth starts salivating just at the thought of it.

Fall is officially here in Baton Rouge–we’re experiencing dropping temperatures every night (a fantastic excuse to wear my favorite pair of brown riding boots) and opportunities for warm winter squash and root vegetables accost me when I hit up Saturday’s farmer’s market.

I could rave about everything pumpkin at the moment–my pies, my soups, my breads–but today, I want to rave about Brussels Sprouts with Butternut Squash and Pecans.  Roast the two in a simple dressing of olive oil and salt and pepper and perhaps your kids will be eating their vegetables too!

Brussels Sprouts with Butternut Squash and Pecans

This recipe is a fall favorite of mine perhaps because it is as simple as it is delicious.  Follow the directions below for an easy fall recipe and for an even more autumnal variation, use chestnuts, hazelnuts, or walnuts instead of pecans.

Ingredients:

* 1 lb brussels sprouts

* 1 lb butternut squash

* 1 cup pecans

* 3 tablespoons olive oil

* Salt and pepper to taste

* 1 teaspoon thyme

* 1 teaspoon sage

* butter, to taste

1.) Peel Squash, remove seeds, and chop into 1-inch cubes.  Add to mixing bowl.

2.) Wash brussels sprouts and add to mixing bowl.

3.) Toss squash and brussels sprouts with salt, pepper, thyme, sage, and olive oil.  Spread on a baking sheet.  Preheat oven to 425F and roast for 20 minutes (or until vegetables are tender).

4.) Toss cooked squash and brussels sprouts with 1 cup pecans and butter to taste.  Enjoy! Makes 6 servings.

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This recipe was re-published for my “Fresh Ideas” Column for Louisiana’s state newspaper, The Advocate, on Thursday, December 24th, 2012.  You can read the reprint here.

–Helana Brigman