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Samhain Squash and Brussels Sprouts Sauté

The frost is on the pumpkin and the brussels sprouts too. As Jim might say, “and that’s a GOOD thing.” You want to harvest brussels sprouts after they have experienced a frost or light freeze as it generally improves their flavor.

Here is a nice recipe for those of us looking for a hearty Samhain meal.

INGREDIENTS
• 2 tablespoons Earth Balance (vegan butter)
• 2 (1 1/2 ounces each) shallots, thinly sliced
• 30 ounces (or 3 containers) Brussels sprouts, each trimmed and cut 1/2 lengthwise
• 1 large red pepper, seeded and cut into 1/4-inch slices
• 2/3 cup vegetable broth
• 1/8 teaspoon dried thyme
• 1/2 teaspoon salt
• 12 ounces autumnal squash (or yellow summer squash)
• 1/4 teaspoon ground black pepper

DIRECTIONS
1. Peel and cut squash into 1/4-inch slices and lightly steam until just tender (omit peeling and steaming if using summer squash).

2. In 12-inch nonstick skillet, melt Earth Balance on medium-low. Stir in shallots; cover and cook 10 minutes or until soft.

3. Increase heat to medium; stir in Brussels sprouts, red pepper, broth, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper and cook, covered, 7 minutes. Remove cover; stir in squash and cook 5 to 7 minutes longer.

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About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

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