Sprouts & Squash

Last week I posted about a potential side dish for Thanksgiving this year and today I have another one to share.

I am relatively new to the whole Brussels sprouts scene. I am also somewhat new to making squash on a regular basis, but it has quickly become my go-to vegetable this Fall.

Last week when I got to meet Bakerella at a book signing, while I was waiting in line I spent some time browsing through a Williams Sonoma recipe book and I saw a creation that mixed together two of my favorite things this Fall  – Brussels Sprouts and Squash!

 

I mixed and sliced up everything like I usually do and seasoned everything with a little salt and pepper as well as some garlic gold and Goya.

I also squeezed a bit of lemon on top too.

You wouldn’t think the combination of Brussels sprouts and squash would be awesome but it totally is!

 

Spread it all on a pan and heat in the oven at 400* for about 30 minutes

 

I always hold onto the outer leaves of the sprouts and add them towards the end of the veggies time in the oven so they don’t burn too fast!

 

After some time in the oven the sprouts come out browned and the squash is soft and delicious. Their flavors compliment each other like I never expected – it is a pleasant surprise!

What are some food combinations that you didn’t think would work together but totally do?  

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What are some side dishes you are looking forward to this Thanksgiving? I am a new lover of all things Brussels sprouts, but I think at the Thanksgiving table with my family this year, I might be the only one! I might make it my mission soon to make my family Brussels sprouts lovers!

In terms of Thanksgiving side dishes, one of the things I am looking forward to is my mom’s green bean casserole, which I am really excited about! It’s so close I can taste it!

It’s almost Turkey day!