dinsdag 9 december 2008

Roasted brussel sprouts in a pool of butternut squash puree

1 large butternut squash, halved lengthwise and pulp/seeds scooped out
1 tablespoon margarine
1 medium onion, chopped
1/4 teaspoon nutmeg
1/4 cup maple syrup
salt and pepper to taste
1 1/2 pounds of brussel sprouts
1/4 cup olive oil
1/2 teaspoon salt and 1/4 teaspoon pepper
To make the squash puree:
Place the squash, cut side facing down, on a greased baking sheet and place in preheated oven at 375 degrees F for 35 to 45 minutes, until the skin can be quite easily pierced with a fork. Remove from the oven.
While the squash is roasting, saute the onion in the margarine.
When squash is cooled, scoop out the flesh and place it in the food processor along with the sauted onions, nutmeg, maple syrup, and salt and pepper to taste.
Puree until smooth.
Place in a microwave-safe container and refrigerate until ready to use.

To roast the brussel sprouts:
Wash and cut off the stalk ends of the sprouts, and place in a large bowl.
Toss with the oil, salt, and pepper.
Spread in a single layer on a baking pan, and roast in a preheated 375 degree F oven for about 35 to 45 minutes.
The outside will be crisp and the inside tender.

Choose a decorative serving dish.
Re-heat the squash puree in your microwave oven, and carefully spoon the puree onto the serving dish.
Gently and decoratively place the roasted brussel sprouts on top of this.
Serve immediately.
Makes 6 - 8 side servings, depending upon your eaters’ appetites.

Recipe with thanks to "Got No Milk"

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