Thanksgiving Recipe: Butternut Squash, Brussels Sprouts, and Pearl Onions

Greenleaf Gourmet Chopshop, which has a few different locations around SoCal, has come up with a wonderful Thanksgiving side dish: it contains a lot of color and elements, so it looks fairly elegant, but it's actually extremely simple to make!

Butternut Squash, Brussels Sprouts, and Pearl Onions Side Dish
Serves 4

1 cup Brussels sprouts halves, blanched
1 cup diced butternut squash
½ cup pearl onions
Kosher salt
Black pepper
Fresh basil
Apple cider

Pour a splash of olive oil in a sauté pan over high heat. Add the onions and sauté until caramelized.

Add the Brussels sprouts and continue to cook until the Brussels sprouts are browned and al dente.

Add the squash and continue to cook, moving around to keep the pieces from browning, until all are hot throughout. Season with kosher salt and black pepper.

Accent with fresh basil and a splash of apple cider.

Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

170,000 Veterans May Lose Access To Food Stamps

Next

California Wine: Certification Beyond Organic

LEAVE A COMMENT Leave Comment