Butternut Squash and Kale Stir-Fry
This Butternut Squash and Kale Stir-Fry is a vibrant, healthy dish perfect for the fall season. It’s a simple, quick meal that showcases seasonal vegetables, taking approximately 30 minutes from prep to plate. With a difficulty level of easy, it’s perfect for beginner cooks and busy weeknights.
Ingredients
- 2 cups butternut squash, cubed
- 2 cups kale, chopped (stems removed)
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- Optional: red pepper flakes for spice
- Optional: cooked quinoa or rice, for serving
Cooking Steps
- Heat the olive oil in a large skillet over medium heat.
- Add the cubed butternut squash and sauté for about 10 minutes, until it starts to soften.
- Stir in the garlic, ginger, and red bell pepper, cooking for another 3-4 minutes.
- Add the chopped kale and soy sauce, stirring until the kale wilts.
- Season with salt, pepper, and red pepper flakes if desired.
- Serve the stir-fry warm over quinoa or rice.
Ingredient Suggestions/Replacements
For a different flavor profile, consider swapping out the butternut squash for sweet potatoes or carrots.
You can also substitute kale with spinach or Swiss chard for a milder taste. Use coconut aminos instead of soy sauce for a soy-free version.
Variations
Feel free to get creative with this stir-fry by adding your favorite proteins such as tofu, chicken, or shrimp.
You can also mix in other vegetables like broccoli, snap peas, or mushrooms based on what you have on hand. For a nuttier flavor, top with toasted sesame seeds or chopped nuts.
Cooking Tips
To streamline the cooking process, pre-chop your vegetables before starting, and use a mandoline or a food processor for the butternut squash if you have one, making sure to keep the pieces even for uniform cooking.
For added depth, consider adding a splash of apple cider vinegar or a sprinkle of nutritional yeast before serving.
Drinks to Pair With
This Butternut Squash and Kale Stir-Fry pairs nicely with a light, crisp white wine like Sauvignon Blanc or a invigorating herbal iced tea.
If you prefer non-alcoholic options, a sparkling apple cider or ginger ale can complement the dish beautifully.
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Brussels Sprouts and Mushroom Medley
This Brussels Sprouts and Mushroom Medley is a deliciously earthy side dish that captures the essence of fall with its rich flavors. It’s quick to prepare, taking about 25 minutes from start to finish, and is categorized as easy, making it accessible for novice cooks and a fantastic addition to any autumn meal.
Ingredients
- 2 cups Brussels sprouts, halved
- 2 cups mushrooms, sliced (cremini or button)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Optional: fresh thyme or rosemary for garnish
- Optional: grated Parmesan cheese for serving
Cooking Steps
- Heat the olive oil in a large skillet over medium heat.
- Add the halved Brussels sprouts, cut side down, and sauté for about 5-7 minutes until they begin to caramelize.
- Stir in the sliced mushrooms and continue to cook for another 5 minutes, until the mushrooms are tender.
- Add the minced garlic and balsamic vinegar, cooking for an additional minute until fragrant.
- Season with salt and pepper to taste, remove from heat, and garnish with fresh herbs if desired.
- Serve warm, optionally topped with grated Parmesan cheese.
Ingredient Suggestions/Replacements
Swap Brussels sprouts for green beans or asparagus if desired, and replace mushrooms with zucchini or bell peppers for a different flavor.
For a vegan option, omit Parmesan cheese or substitute it with nutritional yeast.
Variations
Feel free to add other ingredients such as crispy bacon or pancetta for a meaty flavor, or toss in some cooked quinoa for extra texture and nutrition.
You can also experiment with different vinegars like apple cider or red wine for a unique twist.
Cooking Tips
To guarantee even cooking, make sure to cut the Brussels sprouts and mushrooms into similar sizes.
For added flavor, consider pre-seasoning the vegetables with salt and pepper before cooking.
Stirring occasionally is key to achieving that perfect caramelization.
Drinks to Pair With
This Brussels Sprouts and Mushroom Medley pairs wonderfully with a medium-bodied red wine such as Pinot Noir or an earthy white like Viognier.
For non-alcoholic options, consider serving a revitalizing sparkling water with a hint of lemon or a warm spiced cider to complement the dish’s autumnal flavors.
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Sweet Potato and Black Bean Stir-Fry
This Sweet Potato and Black Bean Stir-Fry is a hearty and flavorful vegetarian dish that celebrates the comforting flavors of fall. Ideal for a quick weeknight dinner, it takes about 30 minutes to prepare and is categorized as easy, making it perfect for cooks of all skill levels.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: chopped cilantro or green onions for garnish
- Optional: avocado slices for serving
Cooking Steps
- Heat the olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes and sauté for about 10-12 minutes, stirring occasionally, until they begin to soften.
- Stir in the red onion and bell pepper, cooking for another 5 minutes until the vegetables are tender.
- Add the minced garlic, cumin, chili powder, black beans, salt, and pepper, cooking for an additional 3-5 minutes until everything is heated through.
- Remove from heat and garnish with chopped cilantro or green onions, if desired. Serve warm, topped with avocado slices if you like.
Ingredient Suggestions/Replacements
You can substitute sweet potatoes with butternut squash or regular potatoes for a different twist.
If you don’t have black beans, feel free to use pinto beans or chickpeas. You can also replace red bell pepper with yellow or green bell peppers for variety.
Variations
For additional protein, you might consider adding cooked quinoa or a handful of corn.
You can also spice things up by incorporating jalapeños or a dash of hot sauce for some heat. Adding a splash of lime juice just before serving brightens the dish beautifully.
Cooking Tips
Make sure to cut the sweet potatoes into evenly sized pieces for uniform cooking.
If you prefer a crispier texture, you can roast the sweet potatoes in the oven instead of sautéing them in the skillet.
Stirring frequently helps enhance the flavors and keep everything from sticking.
Drinks to Pair With
This Sweet Potato and Black Bean Stir-Fry pairs well with a light-bodied white wine such as Sauvignon Blanc or a fruity rosé.
For non-alcoholic options, a revitalizing iced tea with a hint of lime or a fruity sparkling lemonade would complement the dish perfectly.
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Autumn Vegetable and Tofu Stir-Fry
The Autumn Vegetable and Tofu Stir-Fry is a vibrant and nutrient-packed vegetarian dish that showcases the bounty of the fall harvest. Perfect for a quick meal, this dish can be prepared in about 25 minutes and is classified as easy, making it accessible for cooks of all levels.
Ingredients
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons olive oil
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Optional: sesame seeds for garnish
- Optional: cooked rice or noodles for serving
Cooking Steps
- Cut the pressed tofu into bite-sized cubes and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu and cook for about 5-7 minutes until golden brown, turning occasionally. Remove the tofu from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the garlic, zucchini, broccoli, carrots, and bell pepper, cooking for about 5-7 minutes until tender-crisp.
- Return the cooked tofu to the skillet, adding the soy sauce and sesame oil. Stir everything together for an additional 2-3 minutes until heated through.
- Remove from heat and garnish with sesame seeds if desired. Serve warm over rice or noodles.
Ingredient Suggestions/Replacements
Feel free to swap out the firm tofu for tempeh or seitan for a different protein source. If you don’t have a specific vegetable on hand, such as zucchini or broccoli, you can replace it with seasonal vegetables like cauliflower or green beans.
Use low-sodium soy sauce for a healthier option.
Variations
For a little extra flavor, consider adding a tablespoon of hoisin sauce or teriyaki sauce to the stir-fry mix. You can also incorporate nuts like cashews or peanuts for added crunch and protein.
To spice it up, include some red pepper flakes or sriracha for heat.
Cooking Tips
Make sure to press the tofu adequately to remove excess moisture, which helps achieve a crispy texture.
You can also marinate the tofu beforehand for added flavor. Stir-fry quickly on high heat to maintain the vibrant colors and crunch of the vegetables.
Drinks to Pair With
This Autumn Vegetable and Tofu Stir-Fry pairs well with a medium-bodied white wine such as Chardonnay, which complements the various flavors.
For a non-alcoholic option, consider serving with ginger tea or a rejuvenating cucumber mint cooler to enhance the meal’s freshness.
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Apple and Carrot Stir-Fry With Ginger
The Apple and Carrot Stir-Fry With Ginger is a delightful and warming dish that embraces the flavors of fall with its sweet and spicy profile. Perfect for a quick and healthy weeknight meal, it can be prepared in about 20 minutes and is considered easy, making it suitable for cooks of all experience levels.
Ingredients
- 2 medium apples, thinly sliced (such as Fuji or Honeycrisp)
- 2 large carrots, julienned
- 1 tablespoon fresh ginger, minced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup (optional)
- Salt and pepper to taste
- 1 tablespoon sesame seeds (optional, for garnish)
- Optional: cooked rice or quinoa for serving
Cooking Steps
- Heat olive oil in a large skillet over medium heat.
- Add minced ginger and sauté for about 1 minute until fragrant.
- Add the julienned carrots to the skillet, cooking for about 3-4 minutes until slightly tender.
- Stir in the sliced apples and cook for another 3-4 minutes until they begin to soften.
- Add soy sauce and maple syrup (if using), mixing everything thoroughly and cooking for an additional 2 minutes.
- Season with salt and pepper to taste, then sprinkle sesame seeds on top if desired. Serve warm over rice or quinoa.
Ingredient Suggestions/Replacements
You can swap out the apples for pears for a different sweet flavor, or use any seasonal fruit you have on hand.
Instead of soy sauce, a coconut aminos sauce provides a soy-free alternative. If you want to add more color, consider including bell peppers or snap peas.
Variations
To give this stir-fry a little heat, you can add a pinch of red pepper flakes or a splash of sriracha.
For added protein, toss in a handful of cooked chickpeas or a scrambled egg. You can also experiment with adding herbs such as cilantro or scallions before serving.
Cooking Tips
Make certain to slice the apples and carrots thinly to guarantee they cook evenly and quickly.
Adjust the heat as needed to avoid burning the ginger, and consider cooking the apples slightly less if you prefer them to remain crispier in the stir-fry.
Drinks to Pair With
This Apple and Carrot Stir-Fry With Ginger pairs wonderfully with a crisp hard cider or a light white wine like Sauvignon Blanc, which complements the sweetness of the dish.
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Cauliflower and Chickpea Stir-Fry
The Cauliflower and Chickpea Stir-Fry is a hearty, nutritious dish that showcases the robust flavors of fall while being vegan and packed with protein. This dish can be prepared in approximately 25 minutes and is considered easy, making it perfect for cooks of all skill levels looking for a healthy weeknight meal.
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- 2 cups fresh spinach
- Salt and pepper to taste
- 2 tablespoons lemon juice
- Optional: chopped fresh parsley for garnish
Cooking Steps
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in cauliflower florets, ground cumin, smoked paprika, salt, and pepper, cooking for about 8-10 minutes until the cauliflower is tender and lightly browned.
- Add the chickpeas and cook for an additional 3-4 minutes until heated through.
- Toss in the fresh spinach and stir until wilted, about 1-2 minutes.
- Drizzle with lemon juice, mix well, and adjust seasonings if necessary. Serve warm, garnished with fresh parsley if desired.
Ingredient Suggestions/Replacements
You can substitute cauliflower with broccoli or Brussels sprouts for a different texture and flavor. If you prefer a milder spice, you can replace smoked paprika with sweet paprika or omit it entirely.
For added fiber, consider using navy beans or lentils in place of chickpeas.
Variations
To enhance the flavor profile, try adding a tablespoon of tahini for creaminess or a splash of soy sauce for additional depth.
For some heat, incorporate sliced jalapeños or a dash of chili powder. You can also sprinkle some feta cheese on top before serving for an extra layer of flavor.
Cooking Tips
Ensure to cut the cauliflower into uniformly sized florets for even cooking. Keep an eye on the garlic to prevent burning, and adjust the cooking time based on your desired level of tenderness for the cauliflower.
Use fresh spinach and add it towards the end of cooking to maintain its vibrant color and nutrients.
Drinks to Pair With
This Cauliflower and Chickpea Stir-Fry pairs excellently with a revitalizing sparkling water with lemon or a light-bodied red wine like Pinot Noir, which complements the earthiness of the chickpeas and the smoky flavors of the dish.
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Pumpkin and Spinach Stir-Fry
The Pumpkin and Spinach Stir-Fry is a delightful and colorful dish that captures the essence of autumn while being both vegan and quick to prepare. With a preparation time of about 30 minutes and a difficulty level of easy, this stir-fry is a great option for a nutritious weeknight meal that brings together the rich flavors of pumpkin and fresh spinach.
Ingredients
- 2 cups pumpkin, peeled and diced
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- Optional: toasted pumpkin seeds for garnish
Cooking Steps
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the diced pumpkin along with ground cinnamon, nutmeg, salt, and pepper. Cook for about 10-12 minutes or until the pumpkin is tender.
- Add the fresh spinach and cook until wilted, about 2-3 minutes.
- Drizzle with balsamic vinegar, mix well, and adjust seasonings if necessary. Serve warm, garnished with toasted pumpkin seeds if desired.
Ingredient Suggestions/Replacements
If pumpkin is not available, butternut squash makes an excellent substitute with a similar texture and sweetness.
For a different green option, you could use kale or Swiss chard in place of spinach. Additionally, for a nuttier flavor, consider replacing olive oil with toasted sesame oil.
Variations
To elevate this dish, consider adding some cooked quinoa or brown rice for more substance.
You could also sprinkle in some red pepper flakes for a spicy kick or incorporate a handful of dried cranberries or raisins for a touch of sweetness. Adding feta cheese or goat cheese can provide a creamy contrast to the dish.
Cooking Tips
Make sure to cut the pumpkin into even-sized pieces for consistent cooking.
It’s important to sauté the garlic briefly to prevent it from burning while allowing the pumpkin enough time to soften. Keep an eye on the spinach as it wilts quickly; you want it to retain its bright green color.
Drinks to Pair With
This Pumpkin and Spinach Stir-Fry pairs beautifully with a comforting herbal tea or a revitalizing white wine like Sauvignon Blanc.
The herbal tea will complement the spices, while the white wine enhances the dish’s flavors without overpowering them.
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Colorful Bell Pepper and Quinoa Stir-Fry
The Colorful Bell Pepper and Quinoa Stir-Fry is a vibrant, hearty dish that’s not only packed with nutrients but also easy to prepare. With a preparation time of about 25 minutes and a difficulty level of easy, this stir-fry is perfect for a quick, healthy weeknight meal. The combination of colorful bell peppers and fluffy quinoa provides a satisfying, flavorful experience.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: fresh parsley or cilantro for garnish
Cooking Steps
- In a medium saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 3 minutes until translucent.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add the sliced bell peppers, ground cumin, paprika, salt, and pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally until the peppers are tender but still crisp.
- Fluff the cooked quinoa with a fork, then add it to the skillet with the peppers. Stir until well combined. Serve warm, garnished with fresh parsley or cilantro if desired.
Ingredient Suggestions/Replacements
If you prefer a different grain, you can easily substitute quinoa with brown rice, couscous, or even farro. For those who might not have bell peppers on hand, other vegetables such as zucchini, carrots, or snap peas can work well in this stir-fry.
Variations
To enhance this dish, consider adding some cooked chickpeas or black beans for extra protein. You can also include some corn or diced tomatoes for added texture and flavor. A splash of soy sauce or teriyaki sauce can provide an umami kick, while adding crushed red pepper or sriracha can spice things up even more.
Cooking Tips
Rinse the quinoa thoroughly before cooking to remove any bitterness from the outer coating. When sautéing the bell peppers, aim to keep them slightly crunchy for the best texture.
Don’t hesitate to adjust the spices according to your taste preference, and use a non-stick skillet if you have one for easier cooking and cleanup.
Drinks to Pair With
This Colorful Bell Pepper and Quinoa Stir-Fry pairs excellently with a revitalizing iced green tea or a crisp Sauvignon Blanc.
The green tea complements the freshness of the vegetables, while the wine enhances the flavors of the spices without overpowering the dish.
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Savory Cabbage and Sausage Stir-Fry
The Savory Cabbage and Sausage Stir-Fry is a delightful one-pan meal that brings together the robust flavors of sausage and the tender goodness of sautéed cabbage. With a preparation time of approximately 30 minutes and an easy difficulty level, this dish is perfect for a cozy weeknight dinner that requires minimal effort but delivers maximum taste.
Ingredients
- 1 pound smoked sausage or kielbasa, sliced
- 4 cups green cabbage, shredded
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Optional: crushed red pepper flakes for heat
Cooking Steps
- In a large skillet, heat olive oil over medium heat. Add the sliced sausage and sauté until browned for about 3-4 minutes.
- Add the sliced onion to the skillet and cook, stirring occasionally until translucent, about 3-4 minutes.
- Stir in the minced garlic and caraway seeds, cooking for an additional minute until fragrant.
- Gradually add the shredded cabbage to the skillet, stirring to combine. Cook for about 5-7 minutes, until the cabbage is tender but still has some crunch.
- Season with salt, pepper, and optional crushed red pepper flakes. Mix well and serve hot.
Ingredient Suggestions/Replacements
Feel free to swap out the smoked sausage for chicken sausage, turkey sausage, or even tofu for a vegetarian option.
You can also use other leafy greens such as kale or bok choy in place of cabbage.
Variations
For added flavor, you can toss in some sliced bell peppers or carrots during the cooking process. A splash of apple cider vinegar or a spoonful of mustard can elevate the tanginess of the dish.
If you want a heartier meal, serve it over cooked rice or quinoa.
Cooking Tips
To enhance the flavor of the dish, consider browning the sausage well for a richer taste.
Make sure not to overcook the cabbage; you want it to retain some of its texture for the best result. Adjust the seasoning to your preference, especially if you enjoy a bit of heat.
Drink Pairing
A chilled glass of white wine, such as Sauvignon Blanc or a light German Riesling, complements the savory notes of the sausage beautifully.
For a non-alcoholic option, a sparkling apple cider adds a revitalizing touch to balance the dish’s richness.
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Roasted Root Vegetable Stir-Fry
The Roasted Root Vegetable Stir-Fry is a hearty and colorful dish that celebrates the seasonal produce of fall. With a preparation time of about 35 minutes and a difficulty level of easy, this stir-fry combines a medley of roasted root vegetables with vibrant greens, making for a wholesome and satisfying meal that’s perfect for chilly evenings.
Ingredients
- 1 medium sweet potato, peeled and cubed
- 1 large carrot, sliced
- 1 parsnip, sliced
- 1 beet, peeled and cubed
- 1 red onion, sliced
- 2 cups kale or spinach, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: 1 tablespoon balsamic vinegar for added zest
Cooking Steps
- Preheat the oven to 425°F (220°C). In a large bowl, toss the cubed sweet potato, carrot, parsnip, beet, and red onion with olive oil, thyme, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
- While the vegetables are roasting, heat a large skillet over medium heat and add the chopped kale or spinach. Sauté for 2-3 minutes until wilted.
- Once the roasted vegetables are done, add them to the skillet with the greens and mix gently, allowing the flavors to combine for an additional 2-3 minutes.
- If desired, drizzle with balsamic vinegar before serving and enjoy!
Ingredient Suggestions/Replacements
You can substitute any root vegetable based on your preferences or seasonal availability; for instance, turnips or rutabagas make great alternatives.
Additionally, you can use collard greens or arugula instead of kale or spinach for a different flavor profile.
Variations
To enhance the stir-fry, consider adding nuts such as walnuts or pecans for crunch.
You can also add cooked quinoa or farro to the mix for added protein and texture.
For a hint of sweetness, incorporate dried cranberries or raisins, or drizzle with a touch of maple syrup.
Cooking Tips
Make certain to cut all vegetables into similar sizes to guarantee even cooking.
For a nice charred flavor, don’t overcrowd the baking sheet; roast in batches if needed.
Adjust the seasoning according to your taste, and feel free to experiment with different herbs and spices.
Drink Pairing
A glass of chilled Pinot Noir pairs beautifully with the earthy flavors of the roasted root vegetables.
For a non-alcoholic alternative, a spiced apple cider served warm can complement the dish’s warmth and richness wonderfully.
Maple Glazed Brussels Sprouts and Squash Stir-Fry
The Maple Glazed Brussels Sprouts and Squash Stir-Fry is a delightful autumn dish that showcases the natural sweetness of seasonal vegetables enhanced with a rich maple glaze. With a preparation time of about 30 minutes and a difficulty level of easy, this stir-fry makes for an inviting meal that captures the essence of fall.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped pecans or walnuts for garnish
Cooking Steps
- In a large skillet, heat olive oil over medium heat. Add the diced butternut squash and sauté for 5-7 minutes until slightly tender.
- Add the halved Brussels sprouts to the skillet and continue to cook for another 5-7 minutes, stirring occasionally, until both vegetables are tender and golden brown.
- In a small bowl, whisk together the maple syrup, Dijon mustard, garlic powder, salt, and pepper. Pour this glaze over the cooking vegetables and stir to coat evenly.
- Cook for an additional 2-3 minutes, allowing the glaze to caramelize slightly and become sticky.
- Remove from heat, sprinkle with chopped pecans or walnuts if desired, and serve warm.
Ingredient Suggestions/Replacements
Feel free to substitute the Brussels sprouts with broccoli or green beans if you prefer a different flavor or texture.
For the squash, acorn squash or sweet potatoes can also work well in this recipe, offering a similar sweetness.
Variations
To add a bit of spice, consider including red pepper flakes or a dash of cayenne pepper to the glaze.
You can also mix in some dried cranberries or raisins for an extra chewy sweetness, or incorporate crispy bacon bits for a smoky flavor.
Cooking Tips
To achieve the best results, cut the squash into uniform pieces to guarantee even cooking.
If you prefer a more caramelized finish, you can roast the Brussels sprouts and squash in the oven at 425°F (220°C) for about 25 minutes while tossing them with the maple glaze halfway through.
Drink Pairing
This dish pairs beautifully with a crisp Sauvignon Blanc or a light-bodied Chardonnay, both of which complement the sweetness of the maple and the earthiness of the vegetables.
