I made this dinner more difficult than it needed to be. Although, for my first time, it was worth the extra time. As I have mentioned before, my family is a fan of Brussels Sprouts. We love them. I have always sliced them into twos or fours but never sliced, ribboned or even peeled.
Actually, I take that back. I have a Brussels Sprout salad with blueberries (cranberries) and walnuts. Technically, I did not make the salad.
Yes - ALOT of work... Made it a lot harder than it needed to be.
Next time, I will slice the Brussels Sprouts into slices or as they call it ribbons.
I cut up, steamed and saute Butternut Squash in Coconut Oil.
I added Chicken Sausage.
Shredded Brussels Sprouts with Winter Squash and Chicken Sausage
3/4 lb butternut squash, diced
4 tsp olive oil, divided
2 cloves of garlic, minced
2 links smoked chicken sausage, sliced (preferably a sweeter flavor - I used Apple-Gate)
3/4 lb Brussels Sprouts
1 TBSP Artisana Almond Butter, melted
A dash or two of Braggs Aminos (or soy sauce)
pinch each of smoked paprika and nutmeg
1/2 oz pine nuts, toasted
Place the squash in a steamer pot, add a splash of water, cover, and cook on high for about 5 minutes.
Wash the Brussels sprouts, remove any yellowing outer leaves, trim, and slice into ribbons (I pulled my apart.)
Heat 2 tsp coconut oil over medium-high heat and add the steamed squash with a pinch of salt. Cook for a few minutes on each side, until nicely browned. Add remaining 2 tsp olive oil to the pan, turn the heat up just a bit, then add the Brussels sprouts. Season with more salt and a pinch of smoked paprika and nutmeg. Cook for 2-3 minutes, stirring a few times, until nicely browned in spots. Add the sliced chicken sausage, cook 1-2 minutes more, and then add the garlic and cook for about 30 seconds. Remove from the pan and set aside.
Add the squash mixture and pine nuts, toss together and heat through. Add a dash or two of Braggs Amino. Melt 1 TBSP Almond Butter and pour and mix evenly. Serve immediately.