post updated october 2019.
This post is sponsored by Shady Brook Farms, as part of a series of Friendsgiving recipes that I’ll be sharing over the next month!
It took me forever to name this recipe. Each bite had me discovering a little something more than the one before. With inspiration that stemmed from an addicting little snack of Valdosta Pecan Mix, I think I’ve found fall comfort in these Orange Glazed Brussels Sprouts and Butternut Squash. My oh my, the makers of Sahale Snacks hit the nail on the head with this flavor pairing — black pepper dusted pecans, dried cranberries, & a touch of orange zest. A sweet & savory combo gets me every time.
I’d been eyeing the brussels sprouts arriving last week at the market, but I just wasn’t ready to give in to fall yet. However, a brisk, chilled air swept into Minnesota this weekend and with that, I’ve surrendered. Bring on the comfort food and hearty soups, leggings, boots, and seat warmers.
And Friendsgiving celebrations!
I’ll be making a Shady Brook Farms bone-in turkey breast rather than the whole bird, which I’ll be sharing the recipe for once I test it a few times. The turkeys from Shady Brook Farms are raised by independent family farmers, who care about their animals, and the environment in which they raise them. Find out where you can buy yours, here!
I discovered honeynut squash at the market. Like a mini-me of the butternut, it usually only grows to be 4-5 inches long and weighs about a pound. It’s sweeter than a typical butternut squash, and so delicious. While chatting with the “Squash Lady” at the St. Paul Farmer’s Market (seriously, this lady knows and grows it all) about the squash cookbook I wrote, she introduced me to this new hybrid butternut squash.
As it grows, its skin color changes from chestnut to a rich burnt orange.
As I snacked on the peppery pecans during my drive home from the farmers market, inspiration hit. Normally not fan of orange infusions, its delicate citrus presence got me thinking it would brighten up a pan of sautéed butternut squash and brussels sprouts, especially with a buttery glaze.
Into the kitchen I went, trimming and dicing the vegetables to be sautéed in a hot pan. I mixed up the glaze of melted butter, local honey, orange zest and some more black pepper. Once the squash was caramelized and the brussels sprouts seared, I stirred in the pecan mix and coated it all in the bright, buttery sauce.
The result: a departure from the classic and my new favorite side dish, along with these Tuscan White Beans. Perfect for your Thanksgiving meal!