This tasty side dish can be partly made ahead for easy finishing during the busy Thanksgiving serving time.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2005
Ingredients
Method
In large skillet, heat 2 tbsp (25 mL) of the butter over medium-low heat; fry shallots, stirring every 5 minutes, until golden brown, 20 minutes. (Make-ahead: Let cool to room temperature; refrigerate in airtight container for up to 24 hours.)
Meanwhile, peel, seed and cut squash into 1-inch (2.5 cm) cubes. Without stirring, add to shallots. Cover and cook over medium heat for 2 minutes.
In saucepan of boiling salted water, blanch brussels sprouts for 2 minutes. Drain and return to pot. Add squash mixture, thyme, rosemary, salt and pepper. Reduce heat to low; cover and cook until vegetables are tender, about 10 minutes. Gently stir vegetables; transfer to platter.
Nutritional facts <b>Per serving:</b> about
- Sodium 130 mg
- Protein 2 g
- Calories 65.0
- Total fat 2 g
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 11 g
%RDI
- Iron 8.0
- Folate 20.0
- Calcium 4.0
- Vitamin A 40.0
- Vitamin C 70.0
