Brussels Sprouts With Butternut Sauce Recipes

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BRUSSELS SPROUTS GRATIN WITH BUTTERNUT SQUASH



Brussels Sprouts Gratin with Butternut Squash image

Brussels sprouts gratin with butternut squash is so delicious, even the pickiest of eaters will love it! Made with a luxurious cheese sauce and twice baked with melted gruyere cheese on top. A perfect side dish for your holiday or Thanksgiving table.

Provided by Denise Bustard

Categories     Dinner     Side Dish

Time 1h

Number Of Ingredients 10

24 oz brussels sprouts (ends trimmed and sliced in half)
20 oz butternut squash (peeled & chopped into 1 inch cubes)
2 tablespoons olive oil
1 1/2 tablespoon unsalted butter (21 g)
1 teaspoon dried sage leaves (crumbled)
1/8 teaspoon nutmeg
3/4 teaspoon salt
1 1/2 tablespoons all purpose flour (23 g)
1 cup 2% milk
1 1/4 cups shredded cheese (divided; mozzarella works but go for gruyere if you can)

Steps:

  • Prepare veggies - Heat oven to 425°F. Trim ends off brussels sprouts and slice them in half. Toss with the butternut squash in olive oil, salt & pepper.
  • Roast - Arrange in a 9 X 13-inch baking dish and roast for 25-35 minutes, until the veggies are soft.
  • Prepare Cheese Sauce - While vegetables are roasting, make the cheese sauce: In a medium pan, melt the butter over medium heat. Whisk in the sage, nutmeg, salt, and flour. Add the milk gradually over the course of several minutes, whisking so that the flour doesn't clump. Cook until slightly thickened, then stir in ¾ cup of the shredded cheese. Remove from heat when the cheese has melted in and sauce is thickened.
  • Combine - Once vegetables are tender, pour the sauce over top. Toss veggies in sauce, then sprinkle remaining cheese over top.
  • Bake - Return to the oven for another 10-15 minutes, until sauce is bubbling and cheese is melted.

Nutrition Facts : ServingSize 1 /8 of the batch, Calories 190 kcal, Carbohydrate 18 g, Protein 8 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 366 mg, Fiber 4 g, Sugar 5 g

BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO



Brussels sprouts, with butter sauce, Americano image

Make and share this Brussels sprouts, with butter sauce, Americano recipe from Food.com.

Provided by John Skrable

Categories     < 60 Mins

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

20 Brussels sprouts
6 tablespoons sweet butter (3/4 stick)
1 clove fresh pressed garlic
1 teaspoon grated parmesan cheese (No Kraft junk)
1/2 teaspoon paprika
1 bay leaf
1 pinch cayenne pepper
1/2 teaspoon black pepper
1 teaspoon finely minced white onion (if you have a bit handy)
1/2 teaspoon oregano

Steps:

  • Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
  • Remove, and steam them for 10 minutes.
  • If you don't have a steamer, boil them for 7-10 minutes .
  • Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
  • Stir, occasionally.
  • Remove, and drain the brussel sprouts.
  • Place in a bowl, or a service plate, and add the butter sauce, and toss.
  • Season with salt, and pepper, and sprinkle with parmesan cheese.
  • Serve.
  • Deadly.
  • Enjoy.

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