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Joe C. writes:
I've seen a number of readers' recipes included in your articles, so I thought I would share one of mine with you. Fall is approaching rapidly and it will be a time when I look to make hearty, soul satisfying dishes. The following is one of my favorites, and especially good for those who don't necessarily like Brussels sprouts.
Buon Appetito!!
Prepare the squash by cutting into pieces about 3 inches (7.5 cm) long and from 1/4 to 3/4 inch (0.5 - 2 cm) thick. This variation will provide some solid pieces and some mash to the finished dish.
Drain the raisins, and add to the pan along with the squash and bay leaves.
Saute until the smaller pieces of squash begin to soften, then add the marsala and brussels sprouts. Scrape the pan bottom to deglaze, and mix all ingredients. Cover and simmer over med/low heat until sprouts are almost tender. Remove cover from pan and saute over med/high heat until the liquid is gone. Add salt and black pepper to taste
Turn the heat up to high, then add the honey to glaze, mixing constantly for about one minute.
Remove from heat, add chopped parsley and mix. Drizzle with olive oil.
Serve hot or at room temp.
Buon Appetito!!
Joe C.
About the quantity of squash, Joe says, "I've made this dish varying the sprouts/squash proportions with great success. It depends on which vegetable you are in the mood for!"
Joe C. writes:
I've seen a number of readers' recipes included in your articles, so I thought I would share one of mine with you. Fall is approaching rapidly and it will be a time when I look to make hearty, soul satisfying dishes. The following is one of my favorites, and especially good for those who don't necessarily like Brussels sprouts.
Buon Appetito!!
Ingredients
- Extra Virgin Olive Oil
- 8-10 garlic cloves, sliced thinly
- 1-2 arbole or other red pepper, chopped
- 2 red onions, sliced
- 1 large butternut squash (or piece pumpkin, etc): Figure 1-2 pounds, or500-900 g, peeled and seeded
- 3/4 cup currents or raisins, soaked in warm water
- 3 bay leaves
- 1 cup marsala
- 4-6 cups brussels sprouts, halved
- 1/2 cup chopped Italian parsley
- Kosher salt
- Freshly ground pepper
- 4 tablespoons honey
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Preparation
In a large saute pan over med/high heat, add enough olive oil to sufficiently cover the bottom of the pan, then add the garlic, red pepper and a pinch of salt. Saute for a minute before adding the onion. Season with salt & freshly ground black pepper. Saute for about 3 minutes.Prepare the squash by cutting into pieces about 3 inches (7.5 cm) long and from 1/4 to 3/4 inch (0.5 - 2 cm) thick. This variation will provide some solid pieces and some mash to the finished dish.
Drain the raisins, and add to the pan along with the squash and bay leaves.
Saute until the smaller pieces of squash begin to soften, then add the marsala and brussels sprouts. Scrape the pan bottom to deglaze, and mix all ingredients. Cover and simmer over med/low heat until sprouts are almost tender. Remove cover from pan and saute over med/high heat until the liquid is gone. Add salt and black pepper to taste
Turn the heat up to high, then add the honey to glaze, mixing constantly for about one minute.
Remove from heat, add chopped parsley and mix. Drizzle with olive oil.
Serve hot or at room temp.
Buon Appetito!!
Joe C.
About the quantity of squash, Joe says, "I've made this dish varying the sprouts/squash proportions with great success. It depends on which vegetable you are in the mood for!"
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