Thursday, November 26, 2020



Sauteed Brussels sprouts are the perfect last minute side dish! It's easy enough to make for a weekday dinner but sophisticated enough for a Thanksgiving feast.



  • 1 small butternut squashed, peeled and diced (approx 650g/22.9oz)
  • 350g (12.5oz) of Brussels sprouts. sliced thinly
  • 1/2 cup (120ml) of chicken or vegetable stock
  • 2 cloves of garlic, crushed
  • salt and black pepper
  • cooking oil spray
  • 2 tsp of paprika



  1. Preheat oven to 200c/400f
  2. Add cubed butternut squash to a bowl, along with the paprika.
  3. Spread out on a baking tray lined with parchment paper.
  4. Season over the top with some salt and black pepper.
  5. Spray over the top with cooking oil spray, place in the oven and roast for approx 30-40 minutes until slightly softened and caramelised on the outside.
  6. When the butternut squash is almost ready
  7. Spray a deep frying pan with some cooking oil spray
  8. Add the sliced Brussel sprouts and garlic and fry for a couple of minutes to infuse the garlic flavour.
  9. Add the stock a little bit at a time, stirring until it reduces down, keep repeating this process until all the stock is gone. Season with salt and black pepper
  10. Once the butternut squash is ready, add into the pan with the Brussel Sprouts and toss all together. Enjoy your healthy food!