For more info: http://www.campbellskitchen.com/recipes/printrecipe.aspx?recipeid=9086

Time: Prep 15 min, Cook: 40 min

Servings: 8

Level: Pretty Easy


Ingredients:

  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half
  • 3 cups diced/seeded butternut squash
  • 1/4 cup olive oil
  • 2 tblspoons butter
  • 1/4 cup dry white wine
  • 1 cup Swanson Chicken Broth
  • 1 tblspoon flour
  • 1/3 cup sweetened dried cranberries
  • 1/3 cup toasted pine nuts

Directions:

  • Preheat oven to 425 deg. Mix the Brussels sprouts, squash, and oil in a large bowl.
  • Spread the mixture out on a baking sheet
  • Bake for 25 min
  • Heat the butter in a skillet, and add the wine, broth and flour
  • Cook for 5 min or until mixture is reduced by half
  • Place the vegetable mixture in a large bowl and add the broth mixture, cranberries, and pine nuts. Toss to coat.

Comments:

  • Very delicious vegetable dish! I would definitely try this again 🙂
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