Brussels Sprouts With Butternut Sauce

Rita~'s Note:

Creamy rich and really good for you! If you want you can add some cream to thin or make richer! Left overs make a great soup, Just add some more broth and or cream blend and enjoy. Alternate method for pureeing butternut Pureed Squash Butternut, Acorn Any Hard Winter Squash!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 20 ounces Brussels sprouts
• chicken broth, to cover sprouts
• 1 small butternut squash, cut in half
• 1 medium onion, diced
• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1 tablespoon brown sugar
• 1 ripe apples or 1 pear, chopped fine
• 1 teaspoon curry powder
• 1 teaspoon cinnamon
• 1 teaspoon fresh nutmeg
• 1 teaspoon ground cardamom
• 1 dash chili pepper flakes
• salt and pepper

Directions:

1. Cook brussel sprouts in chicken broth 10 to 15 minutes.
2. Strain and save broth.
3. Cook butternut squash in micro on high cut side down sprinkled with a little water till softened about 10 minute.
4. Saute onions in oil and butter with brown sugar till brown.
5. In blender puree softened butternut sqaush,apple and spices add a little of the cooked chicken broth to blend into a nice sauce.
6. Add brussel sprouts to onions.
7. If large you can cut in 1/2 before adding to onions.
8. Pour butternut sauce over sprouts and serve warm.

Reviews

[Chef #1064698]

This is soooo good. I replaced 1/2 the brussels sprouts with red potatoes. My whole family loved it.

[Bergy]

The first time I made this recipe I goofed and did not do it justice (I did not puree the sauce properly and the result was an unattractive lumpy sauce over the sprouts). It is a bit of a workup but well worth it. Be sure that you puree the onion squash etc to a smooth consistency and add enough of the left over broth so the sauce is like a medium heavy gravy. The combination of flavors and spices is wonderful and compliments the brussels sprouts Thanks Rita great recipe