Brown-Sugar Squash and Brussels Sprouts en Papillote
Serves 4.
Ingredients
- 1 lb peeled butternut squash, cubed
- 16 small Brussels sprouts, halved
- 1 apple, peeled, cored, and cubed
- 4 tsp olive oil
- Salt & freshly ground pepper
- 1 tsp brown sugar, or more to taste
- 4 fresh sage leaves
Procedure
- Preheat the oven to 400°F. Cut four 12-inch squares of nonstick aluminum foil, and have a baking sheet at hand.
- Toss the squash, Brussels sprouts, apple, and olive oil together in a bowl. Season with salt and pepper, and spoon an equal amount of the mixture onto each piece of foil. Sprinkle a little bit of brown sugar over each bundle – you can use more brown sugar if you’d like – and top with a sage leaf. Draw up the edges of the foil and seal the packets well, leaving room around the ingredients so they can steam. Put the packets on the baking sheet.
- Bake for 25 minutes, or until the vegetables are tender. You can open a packet to test.
Storing
You can make the packets a few hours ahead and keep them in the refrigerator; bake them directly from the fridge, adding a couple of minutes to their cooking time.
From Around My French Table by Dorie Greenspan
Categories: Appetizers/Sides
[...] To see how my FFWD colleagues handled their tinfoil this week, go to our group link. If you want to try this recipe, and I urge you to try it, go here. [...]
by BRAVO: DORIE DOES VEGGIES EN PAPILLOTE on Feb 1, 2013 at 10:36 am