Ingredients:
|
Directions:
Preheat oven to 400 degrees.
Use a vegetable peeler to remove skin from butternut squash. Cut in half and scoop out seeds with a spoon. Cut squash into 1/4-inch dice. Put two cups diced squash in a large bowl. Reserve any remaining squash for another use. Add 2 tablespoons oil to the squash in the bowl and toss to coat squash. Sprinkle with salt and pepper and toss again. Move squash to a rimmed baking sheet. Roast squash 20 minutes or until the edges turn golden brown. Remove from oven and set aside.
While squash is roasting, cut root end off Brussels sprouts and cut in half lengthwise. Set aside.
Heat a small skillet over medium-high heat. Add 2 tablespoons oil and the onions. Cook 1 minute, then reduce heat to low and slowly caramelized onions. When done, remove from heat and set aside.
Heat a large skillet, preferably cast iron, over high heat. Add remaining 1/4 cup oil and arrange sprout halves cut side down. Reduce heat to medium and cook sprouts until they just being to blacken. Turn sprouts and saute for a few minutes until tender. Add roasted butternut squash and caramelized onions and gently mix together. When everything is heated through, add vinegar and scrape up the browned bits at the bottom of the skillet. Season to taste and serve hot. |
|