Brussels Sprouts, Squash and Cranberries

An Original Recipe by Angela Trentadue
When I was a kid, I hated Brussels sprouts. Being forced to eat them, I would sit at the dinner table and hold the whole thing in my mouth, dreading that first bite down into the mealy layers.
But then I learned how to cook. Like many other vegetables, I found that I really liked these little cabbage heads when they weren’t overcooked and their flavor was balanced with seasonal accents. Now, I look forward to this fall crop and pair it with anything that I would normally put with cabbage – apples, bacon, maple syrup, potatoes, cranberries, walnuts… This is a simple preparation that works as a gateway dish for anyone who thinks they don’t like sprouts. I think this would make a good dish for the Thanksgiving table as well.

1 medium butternut squash, neck only (save bowl end for roasting), peeled and cut into 1/2″ dice
1 pound fresh Brussels sprouts, ends trimmed and any spotted outer leaves removed
3 tbs butter
salt and pepper to taste
1/2 c dried cranberries, roughly chopped
1 cup toasted hazelnuts, roughly chopped

Being by preheating the oven to 400 degrees.
In a medium size bowl, toss the diced squash with 2 tablespoons olive oil, salt and fresh ground pepper. Pour the squash out onto a sheet pan, spread into an even layer and roast
in the oven until tender, about 25 minutes. Remove from oven and set aside.
Meanwhile, pull all the leaves off the sprouts. Alternatively, you could slice the sprouts into ribbons starting at the top and working towards the stem. But I like the way this dish looks with the miniature leaves still in tact. Heat the butter in a large skillet over medium heat. Allow it to start to foam up and then toss in the sprout leaves. Stir to coat everything evenly. Season with a sprinkle of salt and pepper. Cook about 4-5 minutes to allow the leaves to wilt just slightly. They won’t need much cooking. Add the chopped cranberries and stir to incorporate.
The warm butter should help the cranberries rehydrate a bit. Once this has happened, fold in the cooked squash and chopped hazelnuts. Adjust seasoning and serve.