Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons unsalted butter (melted)
  • 2 tablespoons honey
  • zest of one orange
  • 3 tablespoons orange juice (fresh-squeezed)
  • ¼ teaspoon black pepper
  • 2 teaspoons apple cider vinegar
  • ⅛ teaspoon cinnamon (ground)
  • ½ teaspoon thyme (fresh chopped)
  • 1 pound brussels sprouts (washed, trimmed and halved)
  • 3 cups butternut squash (peeled and cut into ½-inch cubes (about 1 squash))
  • 2 tablespoons olive oil (divided)
  • ¾ teaspoon kosher salt (divided)
  • ½ cup dried cranberries
  • ½ cup pecans (toasted)

Instruction

  • Combine all glaze ingredients in a small bowl and set aside.
  • In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Swirl to coat the pan, then add in butternut squash.
  • Sprinkle the squash with a ¼ teaspoon of salt, stir to coat in the oil, and spread out in a single layer. Allow it to cook for 5 minutes without stirring, so that the pieces begin to brown lightly.
  • Stir and redistribute the pieces and allow it to cook for another 5 minutes. Stir again and cook until the squash is fork-tender, about 15 minutes total. Remove the squash from the pan and pour into a bowl.
  • As the squash cooks, bring enough salted water to cover the brussels sprouts to a boil. Add the halved sprouts and cook until tender, about 5 to 6 minutes. Drain well and shake off excess water.
  • Heat another tablespoon of oil over medium heat using the same pan. Place the blanched sprouts cut side down, and sear until nicely browned, about 3 minutes.
  • Turn over and sprinkle sprouts with ½ teaspoon of salt and cook for an additional 3 minutes until browned. Reduce the heat to low and add the squash back to the pan, and the orange glaze. Season with more salt and pepper as desired.
  • Stir in the cranberries and pecans right before serving. Serve warm and enjoy!