Creamy: side dish of squash and Brussels sprouts cooked in a pan, sprouts and squash together for a tasty and fragrant dish, the sweet taste of the squash goes well with the slightly bitter taste of the Brussels sprouts and gives uniqueness to the dish. In a pan, you can make another good side dish: squash with breadcrumbs and bacon a quick and simple recipe just like the one I propose today.
It is a rustic side dish prepared by boiling the squash and sprouts, then transferred to a pan to flavor with onion and oil, the creaminess is instead obtained with the flour added during cooking. In no time, the recipe will be ready to be served.
A healthy, genuine dish suitable for everyone, follow me and let’s see together how to make the side dish of squash and Brussels sprouts. Let me know and see you next time!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 133.55 (Kcal)
- Carbohydrates 20.35 (g) of which sugars 5.81 (g)
- Proteins 4.56 (g)
- Fat 5.52 (g) of which saturated 0.85 (g)of which unsaturated 4.42 (g)
- Fibers 4.48 (g)
- Sodium 847.62 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs squash (about 1.1 lbs already cleaned)
- 10.58 oz Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 cup vegetable broth
- 1 onion
- to taste salt
- to taste pepper
- 1 sprig rosemary
Tools
- Casserole
- Pan
Recipe
Clean the vegetables: remove the skin and fibers from the squash, then cut it into cubes as uniform as possible for even cooking. Remove the more damaged outer leaves from the Brussels sprouts, then trim the base with a knife.
Put the chopped vegetables in a pot of boiling water and blanch for 5 minutes.In a pan, sauté a chopped onion with olive oil and a sprig of rosemary, then add the blanched squash and Brussels sprouts and sauté over low heat for a few minutes.
Add the flour and a cup of vegetable broth (or water with a piece of bouillon), season with salt and pepper, and mix, adding more broth if needed. Cook for 20 minutes remembering to remove the sprig of rosemary at the end of cooking.
Creamy, tasty, and light, your side dish of squash and Brussels sprouts is ready to be served. A perfect combination between squash and sprouts, without a doubt unique, that will be appreciated by all your guests.
Storage and Tips
Storage: the side dish of squash and sprouts can be kept in the fridge for 1-2 days in an airtight container. Reheat the dish before enjoying it again by adding some broth.
Tips: to make the dish even richer and tastier, you can add a couple of tablespoons of grated Parmesan cheese before serving.
You can replace the broth with a cup of water and half a bouillon cube.
