2cupsBrussels sproutsstems trimmed and scored, larger sprouts cut in half, smaller sprouts left whole
2cupskabocha squashpeeled and cut into 1 inch pieces
3ouncesfresh blewit mushroomscleaned, washed if needed, caps ¼rd (This was roughly 4 large mushrooms for me)
Kosher salt and fresh ground black pepper
1tablespoonfresh sagesliced
1tablespoonshallotdiced ¼ inch
½cupflavorless oilplus 1 tablespoon unsalted butter for finishing
Instructions
Preheat the oven to 350 degrees, then add half of the oil to one large 10 inch saute pan. Add the squash to the pan, then cook on medium heat for a few minutes, stirring occasionally to coat them with oil.
Season the squash, then put the pan in the oven and roast the squash for 5 minutes.
Take the pan out of the oven, move the squash to one side and put the brussels sprouts in the pan with the squash, cut side down. Add a little more oil if the squash soaked up too much.
Put the pan back in the oven and cook for another five minutes. Meanwhile, heat another pan with the remaining ¼ cup of oil until lightly smoking, then cook the blewits until browned and nicely colored, about 3-4 minutes.
Season the blewits with salt and pepper to taste. Add the blewits, shallots, sage, and butter to the pan with the squash and sprouts, then, cook until the shallots are translucent, about 2 minutes, stirring occasionally.
Season the mixture to taste with salt and pepper, then serve immediately.
Notes
A great side dish to a main course, or the start of a vegetarian entree here, it's a simple combo of fall ingredients. You could easily switch the sprouts out for something else, like kale tossed in and wilted at the end, or cabbage. You will need two separate pans to make this.