As much as I love summer…fall food is making me so excited! With all of the intoxicating smells it seemed like Thanksgiving day in my kitchen. Here in the fall theme Farm to Families produce box you will find a plethora of delicious fall produce. In my recipe I used the butternut squash, Brussels sprouts, oranges and the thyme for garnish (not pictured).
You can order your box online with new reduced box prices! For 1-10 boxes: $24.99, 11-19 boxes: $22.99, and 20+ boxes: $20.99. Once you order your box…then what?? …Pickup locations can be found here. Getting these boxes is great because it is a constant reminder to eat a variety of fruits and veggies. “Eat the rainbow” is what many people refer to it as 🙂 Brussels sprouts are that vegetable that people either love them or have never tried them before and assume they hate them! It is funny…because I used to be that person who said “I don’t like them” but have never given them a chance. haha! I recommend you all give Brussels sprouts a chance as well by trying out the recipe below. Packed with vitamin C and K this side dish will be one you and your family/friends new favorites.
Don’t forget to order YOUR Farm to Families box Monday-Thursday by 3PM by calling 559.442.1932, e-mail firstname.lastname@example.org, or NOW ONLINE ORDERING is available!
Disclosure: I was compensated for my time by 1st Quality Produce to write this post. All opinions of content are my own. Thank you for supporting the brands and companies I collaborate with through Kroll’s Korner.
Brussels Sprouts and Butternut Squash with Citrus Vinaigrette
- 1 butternut squash
- ~15 Brussels sprouts
- salt and pepper
- 1/2 cup walnuts chopped
- thyme fresh
- 6 Tbsp. EVOO
For the dressing
- 1/4 cup honey
- 1 orange zest and juice
- 2 Tbsp. red wine vinegar
Peel the butternut squash and cut in half. Scoop out the seeds and then cut in small cubes. In a large frying pan over medium heat, heat 3 T EVOO and place the butternut squash cubes in. Season with salt and pepper. Cook the squash until tender, about 20-30 minutes. Be sure to stir frequently.
While the squash is cooking prepare the Brussels sprouts. Wash them, cut off the stems and peel loose leaves off. Cut them in half, and larger sprouts you can cut in fourths. When the squash is done, remove from pan and set aside in a bowl. Pour remaining EVOO in pan and cook the Brussels sprouts. Flip them so they get a nice roasted look. These take less time, about 10-15 minutes.
While the Brussels are cooking, prepare the citrus dressing. Mix all of the ingredients in a small bowl and whisk together. Combine the Brussels sprouts and squash together and toss in walnuts and dressing. Garnish with thyme and enjoy!
Recipe inspired by Amanda, blogger behind Heartbeet Kitchen.