Best Brussels Sprouts Squash Casserole Recipes

ROASTED ACORN SQUASH & BRUSSELS SPROUTS

Roasted Acorn Squash & Brussels Sprouts image

I love creating dishes with few ingredients and easy steps, like squash with Brussels sprouts. Maple syrup adds a slight sweetness, and pecans give it a toasty crunch. -Angela LeMoine, Howell, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 medium acorn squash
1 pound fresh Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups pecan halves
1/4 cup maple syrup
3 tablespoons butter

Steps:

Preheat oven to 375°. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into 1/2-in. slices; discard ends. Trim and halve Brussels sprouts., Place squash and Brussels sprouts in a large bowl. Drizzle with oil; sprinkle with salt and pepper, and toss to coat. Transfer to 2 foil-lined 15x10x1-in. baking pans. Roast 30-35 minutes or until vegetables are tender, stirring occasionally., Meanwhile, in a dry large skillet, toast pecans over medium-low heat 6-8 minutes or until lightly browned, stirring frequently. Add syrup and butter; cook and stir until butter is melted., Sprinkle vegetables with pecan mixture; gently toss to combine.

Nutrition Facts : Calories 300 calories, Fat 24g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 198mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 5g fiber), Protein 4g protein.

BRUSSELS SPROUTS CASSEROLE

Brussels Sprouts Casserole image

Provided by Molly Yeh

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, quartered at the root end (or halved if small)
4 tablespoons unsalted butter
2 leeks, white and light green parts, halved and sliced 1/4-inch-thick
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh thyme
3 cloves garlic, sliced
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1/4 cup grated Parmesan
2 teaspoons Dijon mustard
Zest of 1 lemon
2 cups crispy onions, such as French's

Steps:

Preheat the oven to 400 degrees F.
Heat a large braiser or ovenproof skillet over medium-high heat and add the oil. When the oil is hot, add the Brussels sprouts and cook, tossing occasionally, until they begin to brown on the edges, 4 to 5 minutes. Reduce the heat to medium-low and add the butter. When the butter is melted, add the leeks and sprinkle with salt and pepper. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Add the flour and cook, tossing until the vegetables are well coated in the flour, about 2 minutes. Gradually stir in the stock and cream and bring to a simmer. Simmer until the sprouts are tender, 2 to 4 minutes. Stir in the Parmesan, mustard and lemon zest. Season with salt and pepper to taste.
Top with the crispy onions and bake until the onions are browned and the casserole is bubbly, about 20 minutes.