Butter Fried Squash and Brussels Sprouts with Pecans and Cranberries
Ingredients
Directions
- If you're using frozen vegetables, thaw them on a large plate in the microwave. A few minutes should do. Use a paper towel to blot the veggies and soak up any excess water on the plate.
- I like to cut each large sprout in half with a steak knife, but you can certainly leave them whole if you prefer.
- Heat two tablespoons of butter in a large frying pan until it begins to sizzle. Stir in two tablespoons of maple syrup. The mixture should begin to bubble and sizzle, but don't let it sizzle long enough to burn.
- Add Brussels sprouts to the bubbling syrup mixture. Toss with a rubber spatula, but avoid the temptation to keep flipping the sprouts. Let them have contact with the pan long enough to become slightly golden on one side.
- Add the squash cubes once the Brussels sprouts have begun to brown.
- Add cranberries and pecans along with a dash of cinnamon. Toss the mixture with a rubber spatula.
- Cook long enough to heat the squash cubes evenly. Don't attempt to brown the squash. It will become too mushy, and the cubes may lose their shape.
Substitutions
- I've used honey in place of maple syrup. It still turns out delicious.
- If you're out of syrup and honey, you can add two tablespoons of brown sugar to the sizzling butter.
- There's no harm in adding more cranberries! I sometimes don't measure. I just toss in a handful.
- Feel free to use glazed almonds for an extra special treat.
- If you prefer a sauce that's not as sweet, skip the syrup and add garlic salt instead of cinnamon.