Orange Glazed Butternut Squash and Brussels Sprouts with Pecans

The vegetable side dish you’ve been looking for.

This flavor pairing of brussels sprouts and butternut squash is so good! Black pepper dusted pecans, dried cranberries, & a touch of orange zest in a light buttery glaze. A sweet & savory combo gets me every time. 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.

I’d been eyeing the brussels last week at the market to make brussels sprouts with bacon, 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 vegetable side dish suggestions and hearty soups, leggings, boots, and seat warmers.

Honeynut Squash is a sweeter butternut!

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! 

More Brussels Sprouts Recipes:

• Sweet and Salty Paleo Brussels Sprouts with Bacon
• Grilled Brussels Sprouts on the Stalk
• Roasted Brussels Sprouts with Lemon Tahini Sauce

Orange Glazed Brussels Sprouts and Butternut Squash (side dish!)

This recipe for Brussels sprouts and butternut squash takes classic brussels sprouts to a whole new level. It’s a terrific vegetable side dish that can be made on the stovetop or in the oven. Once browned and tender, toss the cubed butternut squash and Brussels sprouts halves in a buttery orange glaze, and top with pecans.

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Prep Time :15 minutes

Cook Time :30 minutes

Total Time :45 minutes

Yield: 6 servings

Author: Amanda Paa

SCALE:

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Ingredients

• 1 pound brussels sprouts washed trimmed and halved
• 1 1/2 pounds butternut squash peeled then diced into 1/2 in cubes (about 3 cups)
• 3 tablespoons olive oil divided
• 2 teaspons coarse kosher salt
• 1 cup [Sahale Snacks Valdosta Pecan Mix]

Glaze

• 2 tablespoons butter or ghee, melted
• 2 teaspoons honey
• 3 tablespoons fresh squeezed orange juice
• 1 tablespoon orange zest
• 1/2 teaspoon cracked black pepper
• 2 teaspoons apple cider vinegar

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Equipment

• Sahale Snacks Valdosta Pecans Glazed Mix 

Instructions 

• You have two choices. You can make the vegetables on the stovetop, or roast them! If you’d like to roast: mix squash with 1 1/2 tablespoons olive oil, and brussels with 1 1/2 tablespoons olive oil. Season with 1 teaspoon salt, each. Roast for 25 minutes at 400 degrees F.
• If you’d like to make on the stovetop: In a large saute pan, heat 1 1/2 tablespoons olive oil over medium heat. Swirl to coat pan, then add in squash. Stir the squash pieces so they are coated with oil and sprinkle with 1 teaspoon salt. Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side, about 5 minutes.
• Stir and spread the pieces out again and let cook without
  stirring so more sides brown. Cover, and cook about 6 minutes, until the squash is soft, but holds its shape. (This will depend on the size you cut your squash so try one to test.) Once done, remove from heat and pour into a bowl.
• Heat remaining 1 1/2 tablespoons olive oil of oil over medium-high heat using the same pan. When it’s very hot, place the brussels sprouts cut side down in the oil, sprinkling with 1 teaspoon salt. Turn the heat to medium, and sear on one side until nicely browned, about five minutes.
• Turn the brussels sprouts over and cook on the other side until nicely browned and tender, about five minutes. Some of the leaves can be charred dark brown or black.
• Turn heat down to low and add the squash back to the pan, along with the pecan mix. If you’ve roasted, add pecan mix to the vegetables, removed from the oven. Mix all glaze ingredients together, and stir into vegetables, coating and warming through.