Braised Brussels Sprouts and Butternut Squash
This autumn vegetable side dish is spiked with sweet and sour ingredients and finished with a light cream sauce. It’s a delicious complement to pheasant and other game meats as well as domestic meats.
12 oz. butternut squash, peeled, cubed (3/4 inch)
8 oz. Brussels sprouts, halved
1 onion, coarsely chopped
1 cup fresh cranberries
3/4 cup heavy whipping cream
1/8 cup extra-virgin olive oil
2 tablespoons pure maple syrup
1 tablespoon blackstrap molasses
1 tablespoon cider vinegar
1 tablespoon packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper
1. Heat oven to 375°F. Combine butternut squash, Brussels sprouts, onion and cranberries in 1 ½-quart shallow glass or ceramic baking dish coated with cooking spray.
2. Combine cream and oil in small bowl; pour over squash mixture. Drizzle with maple syrup, molasses and vinegar. Sprinkle with brown sugar, salt, black pepper and crushed red pepper.
3. Bake 45 minutes or until vegetables are tender and browned around the edges.