A dreamy duo of butternut squash and brussels sprouts come together in a yummy, simple saute pan of eastern European proportions.
- In a skillet, heat the oil and butter on med-low temp; add the veggies. Allow to cook a few minutes, then add the remainder of the ingredients. Cook until browned.Squash will be brown and slightly soft and brussels will be bright green, browned and al dente. Serve as a side alternative to rice. Wonderfully filling and goes great with any meat. even fish!