Recipe of the Week: Sauteed Brussel Sprouts and Squash Salad with Sage
A wonderful fall salad that is perfect for the approaching holiday season. Serve it hot or cold for lunch or dinner. Easy to make, it will keep in your refrigerator for several days. Serves eight. (Chef tip: Chop a few slices of bacon and toss them in for a richer flavor.)
1 small butternut squash, peeled, seeded and cut in one-inch pieces, blanched
2 cups Brussels sprouts, trimmed and cut in half, blanched
Juice of one lemon
1/4 cup grated Parmigiano Reggiano cheese
1/2 teaspoon fresh sage, minced
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil. Add squash and cook until just fork tender. Remove squash and then add Brussel sprouts. Cook Brussel sprouts for five minutes.
Heat olive oil in a large saute pan. Turn heat up to medium-high and add blanched butternut squash and Brussel sprouts to the pan; cook until the edges are browned and crispy. Add garlic and sage and cook two to three more minutes, keeping all of the vegetables moving in the pan so as not to burn them.
Add lemon juice and season with salt and pepper. Serve topped with Parmigiano-Reggiano cheese.