You are going to LOVE this dish. Subtly sweet, creamy and rich. Real ingredients that pop with flavor. This is my new go-to comfort food.
INGREDIENTS (click photo to enlarge)
One butternut squash
One bag of brussel sprouts
4 cloves of garlic
1 cup of shredded Parmesan cheese
drizzle of olive oil
sprinkle of sea salt
Crack of black pepper
1/2 cup of pine nuts
sprinkle of red pepper flakes
Preheat oven to 350 degrees. Carefully split squash in half and scoop out seeds. Place in baking dish scooped side down in 1 inch of water.
Bake in oven until fork tender. While baking squash, trim the ends of the sprouts and place in food processor. Pulse until shredded. Heat skillet on stove top. Add drizzle of olive oil and add sprouts. You may need to add another drizzle of oil. Stir constantly to coat and allow to turn bright green. Add garlic and pine nuts. Keep stirring. Sprinkle of salt and pepper. Turn off heat and add one handful of cheese. Stir and remove from pan and spoon unto serving plate. Remove squash with a fork removing all from the shell. Spoon onto serving plate. Add remaining cheese and mix together. To plate, add squash to a bowl and top with sprouts with a sprinkle of red pepper flakes. Enjoy.