Acorn Squash and Sprouts


  • 1 acorn squash
  • 8-10 fresh Brussel sprouts
  • 1/2 c. diced leeks
  • olive oil
  • 1/4 c. butter
  • Garlic powder
  • Black pepper


Prepare the acorn squash by cutting in half and bake flat side down on a lightly oiled cookie sheet. Bake on 350 degrees for 30 minutes. Remove and set aside to cool.

Steam your brussels sprouts while your squash cooks.

In a heated skillet with olive oil drizzled in the bottom, saute the thinly sliced leeks till softened.  Add your brussels sprouts and saute a little longer to coat the sprouts with the oil. Turn heat to low while you scrape the meat out of the squash with a spoon. Spoon into a pan in clumps, after adding squash sprinkle the garlic and pepper over top a couple swipes then toss together. Try not to stir together too much, the idea is to keep all items together but not mushed together. Cover and keep warm till ready to serve.



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