Brussels Sprouts With Butternut Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Creamy rich and really good for you! If you want you can add some cream to thin or make richer! Left overs make a great soup, Just add some more broth and or cream blend and enjoy. Alternate method for pureeing butternut Pureed Squash Butternut, Acorn Any Hard Winter Squash! Ingredients:
20 ounces brussels sprouts |
chicken broth, to cover sprouts |
1 small butternut squash, cut in half |
1 medium onion, diced |
1 tablespoon olive oil |
1 tablespoon salted butter |
1 tablespoon brown sugar |
1 ripe apples or 1 pear, chopped fine |
1 teaspoon curry powder |
1 teaspoon cinnamon |
1 teaspoon fresh nutmeg |
1 teaspoon ground cardamom |
1 dash chili pepper flakes |
salt and pepper |
Directions:
1. Cook brussel sprouts in chicken broth 10 to 15 minutes.
2. Strain and save broth.
3. Cook butternut squash in micro on high cut side down sprinkled with a little water till softened about 10 minute.
4. Saute onions in oil and butter with brown sugar till brown.
5. In blender puree softened butternut sqaush,apple and spices add a little of the cooked chicken broth to blend into a nice sauce.
6. Add brussel sprouts to onions.
7. If large you can cut in 1/2 before adding to onions.
8. Pour butternut sauce over sprouts and serve warm.
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