Monday, October 5, 2009
Brussels sprouts for breakfast indeed!
This weekend I got some brussels sprouts at market and made up a mess of my favorite sprouts and squash dish. It made more than I anticipated, and in order not to get bored of it, I came up with this.
Sprouts & Squash
1 large stalk brussels sprouts
1 largeish butternut squash
salt & pepper
pumpkin pie spice
honey or maple syrup
Peel & cube the squash, toss in olive oil and a liberal shake of salt & pepper and bake at 375 until tender. A few brown bits is good, but not required. When the squash is done, halve the sprouts and put them in a lidded pot with about 1/2 cup water and a couple tablespoons of butter, and a pinch of pie spice. Steam them until the sprouts are bright green & tender, stirring occasionally to make sure they cook evenly. When they're done, add the squash and a tablespoon or 2 of honey or syrup to taste. Very easy.
The stuff in the picture is an egg scramble with the squash as prepared above, with a little bit of leftover red bell pepper and some sheep milk gouda. Brown the pepper & sprouts in a bit of butter first, then throw in the eggs. When they're about done ( it'll only take a sec) remove from heat, top with cheese and cover until the cheese has melted. Sprinkle with a pinch of fresh rosemary if you like it.