A sweet hint of maple syrup infuses quickly cooked Brussels sprouts and butternut squash, while chopped pecans add crunch. Choose small Brussels sprouts, which are more tender and less pungent.
2 tablespoons unsalted butter
1 lb. small Brussels sprouts, halved (quartered if large)
1/4 cup water
1 lb. butternut squash, cubed (1 inch)
1 1/2 teaspoons coarse salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2 tablespoons pure maple syrup
1/2 cup chopped pecans
1. Melt butter in large cast-iron skillet over medium heat. Add Brussels sprouts and water; cook, covered, 5 minutes. Add squash, salt, pepper and nutmeg; cover and cook 3 to 4 minutes or until just tender. (Don’t overcook or squash will become mushy.)
2. Uncover; cook and stir 3 minutes or until water has evaporated and vegetables are slightly browned. Stir in syrup; cook 1 minute. Stir in pecans.
6 (about 3/4-cup) servings
PER SERVING: 170 calories, 11 g total fat (3 g saturated fat), 3.5 g protein, 18.5 g carbohydrate, 10 mg cholesterol, 415 mg sodium, 4 g fiber
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